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If your only source of input air is through the mount for the fan and the fan isn't running, I wouldn't expect enough air to flow by the fan to cause runaway temps. Do you think that maybe you have an air leak somewhere else, perhaps around the door or an open bottom vent?

I have the draft about half open and I always leave the top vent open 100%, with or without the smoking jacket.

If you really must do this, then go to the scrap yard and get an old furnace blower. I made a giant fume hood for the brewery I had in my basement at my old house. I had a lot of draft and still had CO problems when I had more than one propane burner running at a time. I suspect propane burns...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: A standing rib roast may not be "prime", but don't let that stop you from trying one of these. They can be very very tasty. I will do one on the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Wilson: I have a funny feeling they will want the old one back. (BTW. My dog won't fit in that bowl. lol) </div></BLOCKQUOTE> Based on my years...

I've tried duck twice on the rotisserie and found the process to be so aggravating that I've not tried again. The first duck looked like a meteor - it caught fire in the grill! The second duck I caught the drippings but even they caught fire in the gas grill. I sat beside the grill the entire...

I'm with you Jason. I just put the racks on the dieing fire. Then I brush off the burnt bits and they're ready for the next use.

Where is the "disinformation" you talk about? It seems more like you just disagree with them

After a few cooks I'll take a ball of crumpled aluminum foil and knock off the loose black bits on the underside of the lid. I put the grates on the dying fire when I'm done to bake off all the food bits. I empty the ashes. That's all I do to clean mine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Ed-- Briskets I do in the lower 300s. For butts, a cook temp of 265-280 or so (I don't like cooking them higher and I do not like foiling...

Kevin, After years of BBQ'ing my back ribs at 250, I finally tried higher temps and foiling a couple of weeks ago. Best ribs I had made to date. I cooked them at 275-300. I realize you've probably posted your answer before many times, but could you just summarize the temp your BB and spare ribs...

I usually make extra to freeze. Cut the slabs in half and then seal them in a freezer vacuum bag. Then just pull a couple out of the freezer, put them in cool tap water, and slowly bring it up to a simmer. They will be heated through and still moist Enjoy!

As Sean said, I find that the rib roast is about the easiest food I cook on the WSM. I sear all sides, then just "slap it in the smoker" at 325 until done.

I don't have much to add beyond the advice you've already read. Bill summed up my opinion well. If your priority is good BBQ, get the WSM. If you plan to grill a lot, get the RK. If you have the cash, get both. I have both Keep an eye on eBay for a good deal on a RK and you can afford both...

I prefer making rib roasts in the WSM vs the oven, but I'm not trying to "smoke" a rib roast. I run the WSM like a coal-fired oven at 300ish degrees. The taste is much better in my opinion. I like your idea of searing the outside before putting it in the over (or WSM for that matter). I'm...

There's no reason to cook low-and-slow on a tender roast like the rib roast. I cook mine at 325-350. The temp will depend on how much meat you want rare or more cooked. A lower temp for more time (say 300-325) will give you more medium meat, with rare in the very middle. A faster/higher temp...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris A: I have also been buying all sorts of brushes. The next one on my list is the Steve Raichlen "Monster Grill Brush". Looks convincing on his TV...

For now, Sam's is the only game in town (columbus, Ohio) and I feel dirty everytime I shop there. Sam's and Walmart leave a foul taste in my mouth due to the way they treat their workforce. Now that we have a Costco opening up here soon, I will allow my Sam's membership to lapse and shift my...

Maybe they're just doing a better job of managing their inventory. It's probably as simple as that.

4-6 degrees is not something to worry about John. I'm going to guess that your guru has the damper on the blower. Have you tried throttling back your airflow using that damper? It might help. Also, if your WSM was in the sun then it could run a bit hotter. Glad your ribs were a success. I've...