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Were they baby back or full loin backs? For me 3-2-1 is too long, I like 3-1-0.5 better, but that's for loin backs. May have to shorten it even more for baby backs or lower the temp.

Picked up 4 bags and a .750 cubic foot bag of apple wood. Hopefully I'm set till Memorial Day!

Just the way I like my ribs!

There is SOOO much more to this than leaving the meat out and using mine. There's a whole "Women are able to multi task and are more observant and more intelligent than men...." attitude that she has, yet things like this keep happening. Yes, she can tell you all about the conversation two...

Forgot to mention the house usually holds at around 70 degrees. My wife and MIL are cold blooded but don't tell them I said that lol

Lol well come to think of it, my father in law has stomach problems pretty often and my mother in law has IBS. I went to bed at 9pm Monday night and it wasn't there. I got up at 530am and saw it in the sink so I stuck it in the fridge where it's been ever since. It probably is fine but I wouldnt...

You guys are right, I don't want to risk it. Out it goes. And the in laws went back home thank goodness. But I won't get into my feeling of relief and joy...

I'll spare you the profanities and ranting but long story short, my mother in law MISTAKENLY mistook MY 4 pound chuck roast, that I was going to do my first pepper stout beef with, for HER beef chuck cross rib roast and used it to make a pot roast. I won't go into how her roast was in a huge...

I got pretty much the same deal on my 18.5 and yes, I'm a fat kid!

Nice tip! I didn't think of that. I'll try it out this weekend. I'll be doing some ribs along with the snake method. I made the mistake of checking on the coals too soon on this one. I thought it was out already and when I lifted up the center section, I breathed new life into the fire and...

Wow those look gooooooood!

Thanks for the info guys. I think this is what I'm going to have to do. I stopped by Costco today and got some loin back ribs which had 3 slabs in them. I'm going to try wrapping one and letting the other two go without and see how things turn out. I don't really like the texture when they...

You know it! Niners on the other hand....not so much I actually seasoned it with the stuff I usually use for pork. Brown sugar, white sugar, grandulated onion and garlic, paprika, salt and pepper.

I've made St Louis ribs 3-2-1 style and pork back ribs on a kettle that never really came out right. But now that I have a couple of actual smokers I want to try ribs again but unwrapped. The ones I did 3-2-1 ended up being too fall off the bone for me, and I want to do an unwrapped version to...

I only did some chicken breasts and I didn't want to use a whole ring of fuel for such a short smoke so I decided to try the snake method. Worked out pretty well except it took a while for the WSM to reach 250 which seemed to be the max. I'm going to have to do a few more longer cooks to get a...

I tend to like to have a time cushion rather than rushing things cause you really never know how long it will take. Yeah you can have an idea of a timeline but from my experience, I'd rather have it done and wrapped, waiting for dinner time, rather than having a bunch of hungry people waiting...

You're right. I actually had to smoke a pork butt over night tonight for a party tomorrow and I decided to use the mini since I know it will hold temp over night. I'd like to be awake for my first smoke on the 18.5 so I can see what the temps are like.

Thanks to our very own Chris, I'm a proud owner of a brand spanking new 18.5 WSM! Here it is next to an imposter

I just looked at a bag I bought a while ago and it doesn't have that. It just says 100% all natural and the high heat thing

Looks yummy! I'm doing my first flat on my mini WSM as we speak. As much as it does get the job done, I sometimes wonder if an actual WSM would be better but at the price I'd rather save up for an 18.5. Then I start reading about amazon deals? I'm a newbie here, but how do I find out about...