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I need at least hours for 3 racks in WSM at 225-250. I don't know if it is high altitude (I'm in Denver). Use 3-2-1 method for wife's ribs. 2.5-3 hrs into the cook put her rack in foil with an ounce or two of apple juice. Put it on the bottom rack of wsm. When other ribs are close, pull...

Looks delicious. What temp did you roast and for how long? did you use any smoke wood? My wife is always begging me to try duck and 'tis the season...

I gotta look into that rotisserie. Love your rack for the bakers too!

After that you better start an IV with wringers lactate and give yourself a shot of epinephrine. I don't know what any of that means but watched a lot of Emergency when I was a kid. Ha Ha.

Man that looks great. Drink to Eats perfect.

Fantastic looking bird. I'm a spatchcock fan forever now. It roasts the skin so much more evenly and the meat cook more evenly as well. Fantastic job. I'm going to try some balsamic in my next chicken marinade.

wow. What did you cover the pit with?

Now that's my kind of "housework"

Great Ribs! wow. I've been struggling with the supermarket cryovac beef ribs and telling myself 'at least their cheap.' I'm inspired to go get some from the butcher.

Nice job! true bbq--making the cheap stuff taste fantastic. Was that a WSM coal tray in a kettle?

Same questions. I've been doing lox with the Pro-Q cold smoker but want to try some cheese. I'm guessing too much smoke would be bad. I'll go to the store to get the olives and the Scotch while I wait for your reply!

How long approx do you cook on indirect. I'm planning on doing a few dozen next week for football party and not sure if this takes just a few minutes or longer. My mouth is watering...

Did this work out? I had the same idea for a gas go anywhere. Later I bought a charcoal go anywhere thinking similar thoughts but I just noticed this weekend the charcoal go anywhere wood handles are riveted on.

My gas version go anywhere doesn't get very hot and has some hot spots so you have to move things around. mostly good for dogs/burgers but I wouldn't do much else on it.

Thanks for all the advice. I'll try some of the things you all mentioned.

I did some tri tips using a bag of oak wood chunks I lit in the chimney and burned to coals. You'd need a lot of that to fire a 6 -12 hour cook though.

It's about time. Not only great rigs but dedicated to getting the entire world into the art and sport of BBQ.

I love mole but a bit of a pain. I'm going to try the box stuff. I've been buying a quart of mole sauce from my local Mexican restaurant and using it to make smoked chicken enchiladas but that requires too much planning ! My mouth is watering. I shouldn't read this stuff at dinner time.

All my favorite ingredients. gonna have to try it.

Used Wolgast's dill-based recipe for half and other half glazed with honey/Hatch Red chile. Came out tasty. Did overnight brine then rub/glazed it and smoked it over alder at 160-170 until internal temp of 140 (about 8 hours). Guests loved it. I thought it might be more oily but it was...