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Serve them the way you and your guests like, but I'd guess most folks, including me, like both sides sauced.

I'm not positive what made mine crack. I don't think it was due to outside/ambient temps. I live in eastern NC and never cook at temps lower than 20F which I don't think is that extreme. It gets colder, but I'm not out grilling in it. I figure either high heat cooks eventually caused enough...

I've used both for a while. Use a Sharpie to mark the ash catcher where the vent is 1/4, 1/2, 3/4 and full vent open/closed. It will help with temp control greatly. I use my kettle for high heat cooks. Yes, a ceramic can cook at high heat too, but it will crack. Not just the grate or internal...

You never know exactly how long a low temp cook will take. If you start the butts at 5pm, you shouldn't have any problem having them ready in time. What are you going to cook 12 slabs of ribs on? How many can you cook at one time? I'd allow 7 hours (maybe 6 if lucky) to clean smoker, re-fuel and...

what I use too. if you lose some hot charcoal like while dumping a full chimney you can use it scoop it up.

use a coffee filter instead of cheese cloth.

$100

A chuck roll is name of the whole piece of beef shoulder shipped to the retailer and they can be larger 16 lbs. Chuck roasts are just smaller pieces cut from the whole chuck roll. Any store or food club will cut you chuck roast any size you want. 6-8 lbs work well.

Butcher is not necessarily better. Depends on quality of the butcher and meat he sells. You need to find out what grade of beef he sells. Is he selling the same, better or lesser grade of beef you buy a grocery? I've been in butcher shops and asked what grade of beef they sold and they said...

Most flats, at least ones over 5-6 lbs, have a little of the point on them, which may be why you think they're packers. The 8.8 lb'er may be a packer, but the 5.9 has got to be just a flat. No problem either way. I actually try to buy 2 flats as close to the same size and shape as possible and...

Look at Lowes, Sears or find a Weber dealer. Where is WNC, western NC? How far west? There's a Weber dealer north of Charlotte on Hwy 16, Turbyfill Hardware. Tons of weber stuff.

Ok, my original comments sounded kind of pompous and stupid… Prime is worth it if you get good prime, not Prime near the Choice end of the scale. I’ve paid top dollar for Prime and it was as tough as Select from a discount chain, so I’m wary anymore. If you pay attention, you find Choice that’s...

2 pounds ground beef 1 cup cold tap water 2 tablespoons Morton Tender Quick 2 tablespoons liquid smoke 1 teaspoon garlic salt 1 teaspoon onion salt 1 teaspoon ground black pepper 1. Combine the dry ingredients and mix together. While mixing the beef and water (the kitchen aid mixer works well)...

I like mine. Get a USDA Choice bone-in rib roast, stuff with fresh garlic, spear it, grill indirect on rotissirie, baste with garlic butter once or twice (optional), cook until rare (or med rare for the faint of heart), season...mmmmm A rotisserie allows juices to roll around the meat as it...

I've never used K for long smokes, so I don't have advice for clean burns with it, but with lump you often find un-charred pieces or bark that will smoke a lot. Sometimes you can find tar pieces in lump that will ruin a cook too. I always dump it in slow and inspect it. Not much help for K...

what type of charcoal? briqettes or lump?

I've smoked two flats at once, one stacked on top of the other fat side out on each. Find two of similar size that will match up well. Flip the whole thing at some point, 175 maybe. If they mate up well, I sandwich the temp probe between them.

Neither.

1. Make sure your thermometer is accurate. 2. No peeking or avoid lifting the lid unless really needed. 3. I'd cook them at a little higher temp, maybe 250-275. 4. If you want fall off the bone ribs, consider foiling them, 3-2-1 method. It's not a mortal sin.

I was considering a platinum, but I often use a rotisserie ring and I'm concerned about being able to get the lid off and back on.