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Cover the ends with aluminum foil to minimize the drying out.

How did this turn out? Wanted to go, but had other commitments. Looked the prior years were a blast.

I've done them like spares (3:2:1 method) with pretty good success. I found the ribs really tasty, but on the rich side. Hard to eat too many bones.

Are you cutting through from the bone side or meat side? To get good slices need to cut from the bone side.

I second Pat Carlson. He does great work and is very helpful.

Thanks for the forum information on wood stoves. We use a pellet stove to heat our house and I think there will be some info we can use. Dan

Used to use sand all the time. Now just a foiled pan. If using fill only a 1/3 to 1/2 with playground sand. Still need to cover with foil. Remove foil often as any grease, etc that gets underneath the foil will quickly turn the sand into cement.

Lobster for Christmas Eve and a standing rib roast for Christmas Day. Staying home this year for the first time I can remember.

Hey John. I smoke cheese on the WSM all the time and have no problem keeping temp below 100º. Just a matter of coal management. Dan

How was that jerky?

Just getting back on here now. Had to snowblow the driveway for the 4th time and then all the shoveling. Cook went great. Went out this AM about 7:30 (like to sleep) and the fire had just about gone down. Refueled. Snowblowed the path to get to my smoker. Can't believe this wind. Drifts...

Well here in central Wis we have 12" snow, wind is blowing around 25MPH and the temp is falling. So, what else to do at 9:30 PM. Hungry for some pulled pork. Fired up R4D4 (22" WSM) around 9:30. Two butts on on as soon as assembled. Came up to 250º within 40 minutes. Will check in the AM...

Did about 4# jerky (from a bottom round) a couple of weeks ago. Partially froze the roast and using my slcing knife sliced a little over 1/8". No problem with it breaking into pieces. Used skewers and threaded meat on so meat would hang from the grate. Kinda a pain, but makes for some fine...

Are you talking about pork tenderloin or pork loin. The tenderloin is a rather small piece of meat and only takes about 20 minutes or so on the grill indirect to be done. The loin is much larger, but in my opinion lends itself to a higher heat cook than 225º.

Another coincidence. Putting on a 15# brisket tonight to be used tomorrow in a chili cook-off. Also just a braggin' rights contest against seven other entries.

Patrick, larding makes lots of sense. I did one a few years back and did lard it. Very tasty and moist.

IMHO no need to add a second top vent. Just cock the lid a little.

Just had acorn squash last night on the grill. As Eric said split and remove seeds. I fill the cavity with butter and maple syrup. Usually takes a little over an hour.

For comps we inject from the top. Space about 1" apart.

Friend of mine at work got a 250# bear (boar) a couple of weeks ago and will be picking up the meat today. He said bear meat has the texture of beef with a sweet flavor (they eat a lot of berries and cookies). He says, unlike venison, there is a lot of fat for rendering. Any ideas on smoking a...