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Use the box as a table when assembling the bottom section.

There is nothing wrong with doing ribs at 250º or even higher. To me that is just a minor temp swing. Don't worry about small things. I usually do ribs between 250 and 275.

WSM with a pan. You won't have to deal with flare-ups and they all cook ebenly. Takes maybe 1 - 1 1/2 hours. With thin bacon they will turn out fine.

It if wasn't for buddy Moe going on, I don't think I would watch anymore. Go Moe!!!!

Just for kicks did this once for only three racks on my 18. Kinda a PITA but they did turn out OK. Not sure how you are going to do 9 on an 18 though that way. Unless you shorten the rack they will not fit unless dead center on the grate. I would seriously consider rib racks or rolling (done...

Cut the KC Original with some apple juice for the consistency you want.

I had posted this back on January 3: This was a post over at the BBQ Forum by Ed Roe: Posted by roeboat on December 27, 2009 at 09:35:34: In the past I've left my pit inside my shop and opened the (3) doors to ventilate and cooked that way. Today, just for giggles I pulled out my 4 gas meter...

Here is a link for 24" Heavy Duty foil. 1,000 ft roll. Cost with shipping around $80. It works in covering 22" pan without having to seam together 18" foil. http://home-and-garden.become....e-prices--c213434754 Dan

Chuck roasts IMO are better suited to pulling after smoking rather than slicing. Just did 4 three pounders yesterday on R4D4. Put them on at 6 AM (225º temp) and then wrapped about 6 hours later in foil (added some beef stock to foil). After 3 more hours in the foil they were fork tender...

You can compost ash from spent lump, but never ash from K. Too many nasty's. Also, greasy water in the compost bin will attract rodents, etc. Do not add.

You should pull the trigger now. You may find, as I have, that you will prefer tri-tip to Rib Eyes.

Quau (one of the better competitors on the KCBS circuit) buys them at Wally World all of the time. Thing to do is to visit WalMart often and when you find a good one - buy it.

For comps we like to inject 4 - 6 hours before they go on.

Hard to tell from your picture,but as stated above you need to slice across the grain. Based upon the doneness, they certainly were not overcooked. Tri's are my almost favorite hunk of beef.

You'll be glad you got the 22 for either comp or home cooking. As to the UDS, there are plenty of them used in comps. Do not be embarassed to use yours.

Haven't had lighter fluid in this house in over 20 years. Get rid of it!!!!

Jim, the ribs at RD were Black Angus @ $1.89/# Dan

Fire on Ice is a BBQ competition held Mille Lacs Lake Minnesota. The only competition in the world held on ice. Not KCBS due to most teams don't stay overnight on the ice. But we cook chicken, ribs, pork loin and this year tri-tip (that was my main reason for the RD trip - picked up 35 #'s of...

Looks great Jim. I was at Restaurant depot Saturday and picked up a 15# package of beef ribs. Looking forward to trying them. And thanks for the tip on Three Cellars. Neat place. Picked up some of that smoked beer to take up to Fire On Ice this weekend. Love that German one. Smells like a...

Don't ya love the bare feet on the deck?