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Cleaning the inside of the kettle is like scrubbing your cast iron pans. Though I will use a putty knife to scrape away some build up on the sides when the cooking grid won't fit any more.

I can't remember getting a shiner. What I don't like is getting a rack with too much loin meat on one end.

The ribs in the 3 slab cryo pack are not enhanced and have not been packed with broth, not any that I've ever bought at Sams.

I think Kingsford develops an ash layer that throttles the burn and temp. Maybe the used Kingsford doesn't develop the same layer of ash to choke the fire like the new.

Test your thermometer by putting it in boiling water. Should read 200-212 depending on your elevation. Doesn't have to be exact, but if it's off 25 degrees or more, it can really affect your cooking.

Walmart sells a "Backyard Grill Rib/Roast Rack". It's not stainless, but it's less than $10 and it has 6 slots which is perfect for the 3 rib packs.

The folks here are just giving advice based on the most common methods and what works for them. I've read about guys steaming ribs over vinegar, boiling, grilling at 350, smoking at 200, smoking at 300, mustard base and on and on. So many different ways to cook ribs that I'd just say, try it and...

If you cooked them until they're done, immediately put them in foil pans, seal with a couple sheets of heavy duty foil, wrap each pan in a couple thick towels and set them in a cooler, they will stay plenty hot for 2 hours. You can always fill the coolers with hot water before hand to heat them up.

I'd check your thermometer or where it's placed. Sounds like temp was lower than you thought. Way lower. Trimmed spares cooked at that temp and time, plus the foiling, should have resulted in done ribs if the temp was accurate. Could have had a rack that didn't bleed out well. Don't think it's...

I don't use a 22" WSM, but I'd put in as much as it will hold, then a 1/2 lit. Someone with a 22 might chime in and tell you the general routine for dialing in the temp on a 22.

It's all about controlling air flow. Briquettes though do seem more forgiving if too much air is allowed. I think it's because of the heavy ash choking it a little (just my opinion). Lump creates much less ash so there's less of a choking affect and you have to get used to the air flow/temp control.

My wife, aka Corn Woman, has started using the microwave. Put corn, husk and all, on paper plate, cook 4 minutes on high (or 8 minutes for 2 ears), cut the end of ear off at the stalk end and squeeze out the silk-less ear of corn.

Apply the rub directly to the meat. The oil may be acting as a barrier and carrying the rub away as it drips.

Walmart sells Select meat. Choice is always clearly labeled. Not sure there's a huge difference between Select and Choice brisket. It's the Ribeye meat that's being graded anyway and that's applied to the entire carcass (I think). Point being, if you see the marbling in a Choice ribeye, a Choice...

First brisket? Everybody thinks they failed on their first brisket. Brisket is the hardest cut of meat to smoke and get consistently good results (for most folks). It's just not going to be moist and tender like a pork butt. If you search a little, you'll see folks inject, foil or baste with...

Bought Berkshire chops today. Here's the before... And here they are resting... Had a few sample bites. Pretty good.

Very nice. Do you burn charcoal or wood in it?

Lots of questions there. Check out the rib section of the cooking topics... Best Ribs in the Universe

I've had similar experience. Temp on some cooks are very even, but sometimes it's like a yoyo. Throw even a light breeze on the intake side of the fan and temps can spike. I don't think there's problem with the Stoker. I think it's just the random/unpredictable burning of a low fire, with lump...

Probably not. Might have to close the top vent just a little more. You could always leave maybe a 1/2 inch or so sticking out and wrap a little foil around it and wire(s) to seal it.