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That looks so refreshing Tony...and so does the ceviche. :p I wish my girlfriend liked shrimp. I rarely get to have it at home. :(

To fill with liquid (water, apple juice, whatever) for the ribs. IMO, you do not want to do ribs without some source of moisture. Ribs are the only meat I do not cook dry. EDIT: After re-reading, I guess my first post was kinda confusing. The pan is for the ribs...not the chicken. Sorry 'bout...

Well, it's gonna be a personal preference thing, but my personal preference is 50/30/20 hickory/pecan/cherry.

Those look really...no I mean REALLY good!!! That dressing puts it over the top.

That's why I'm glad that there was something to salvage. If it had been overdone, it woulda been all over. ;) Thanks all for the replies. :)

Disappointment and the Salvage Then came the disappointment. Hardly any smoke ring. :( Maybe due to foiling too early? I don't know. That wasn't the worst part though. The intramuscular fat hadn't completely rendered, giving it a "pull" when biting. I figured 203 would have been plenty to...

Started out ~13 lb Select whole packer. Cut 6lb flat off and would be cooking point+ 1/2 flat. Rubbed and wrapped overnight. Rub = Coarsely ground black pepper, Kosher salt, Turbinado sugar, onion powder, mustard powder, garlic powder, ancho chile powder, cayenne pepper, cumin Saturday...

My first butt took 21+ hours on a modified ECB. Some butts are just...butts.

I think at 275, you're going to want to shorten the cook... maybe more like 2-1.5-1. For the chicken, instead of using the WSM's pan, use a separate aluminum catering pan on the bottom grate with your liquid for the ribs. When you foil your ribs (or remove the ribs from the foil), take the...

I've done it 2 ways. 1. In thirds (point / flat / flat) 2. In half (point+flat / flat) They all cook up fine, but IMO the point + flat lends to a juicer flat.

Wow...novice to pro in 1 cook! That chicken looks fantastic!! Welcome to the forum and congrats on your new WSM and first cook. You're starting things out on a great note. Keep the cooks and pics coming. :) 3 chunks for a short smoke such as chicken is too much IMO. 1-2 chunks should do it. To...

That reminds me. The same thing started happening to my lid. I still use the old one, but now I have 2. Same experience. No pictures, no return, no problem. :)

Thanks all!! :) Forgot to mention I plugged the neck hole with a peach cut to fit. ;) Yep...has 6 holes (I think) approximately 7/16" in diameter. 3 on each side of the tube.

That would work. Just don't let her see this: http://tvwbb.com/showthread.php?42109-Got-this-forwarded-to-me-in-an-email

For my first, I'd go LNS full packer so you have a benchmark for the next one you do HH. JM2C

That is awesome news, if true. Thanks Dwain! :) But probe holes in the LID?? Odd place for them.

I agree with Bruce. I have the 18, and while it suits my needs (single family, usually only 1 meat type), there are times when I wish I had bigger grates for ribs, briskets, etc. But there are several successful, easy ways around those limitations. That being said, I can only testify to the...

Congrats!! :) Now start pruning some shrubs and adhereing them to the box...she'll never know it's not a bush. :p

Thanks buddy! :) I've done this method for about a year now. Stock the freezer with them when they're on sale for ~$0.88 a lb. Never had a dry bird yet. The flavor is amazing, and even better when you kick up the cayenne and mustard a 'lil. ;)

He made them himself (well attached anyway). He's awesome like that. Food looks great Jim!!! Cool martini glass too! :)