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Hey, Mike..... I agree with you! Of course, that just happens to be the free wood I am using currently. Jim... To be honest, my taste buds ain't very sensitive. I tend to think smoke is smoke and there are only subtle differences......except for that dreaded mesquite! I'm willing to bet on...

Jim... You will lose about 1/2..that is for a bone-in one. The bone itself weighs 1 lb. after cooking. I have not seen much variance from cut to cut. I haven't measured it in a long time..but most reports I see are still talking about losing 40-50?. By planning on 50% loss, if you come in...

Mike..... They will hold up pretty good. You will need to stack them if you want to hold for more than an hour and still be hot. They are so much thinner than a roast, so stacking is a good way to extend holding times. You may want to take them off a bit before they are totally done. Like...

Sespe... Good point! If you apply too much pressure, the blade will actually dull, like you said. You can see the metal shavings! But a few quick, light strokes and I will put it up against any other knife.

I use this and absolutely love it. I can take it with me to comps and other off site cooks...including when going to cook at someone elses place....can you say, in-laws? LOL It cost about $10 and has worked great for the last 6 years. Have not had to take my knives to a pro since using this.

Sam's is all I deal with. They deal in ONLY Choice grade meats and the best beef I have ever had is from Sam's. Get to know the butchers! I bring them jerky and they are friends for life. I never buy anything pre-packed in the case. They will always cut something fresh to my exact...

I used water for the first 6 years in the WSM. I switched a couple years ago and don't envision going back. As Jim M. mentioned earlier, put the meat on as soon as you light the coals. I also start closing my vents when I see it get to 180?..especially if the rate of ascent is fast. I also...

Ken..... My advice is to plan on 2 hrs./lb and then give yourself another 2-4 hrs. Plan your time around the biggest of the butts. Sounds like this is your first time and most likely you may encounter a problem or 3. Peeking is a natural instinct and will slow your cook down. Plus, cooking...

Kev.... I would plan on 1 1/2 hrs./lb. That is how long mine take at a temp of 225?. Keep your temps between 225-250? and you will be fine....remember, the lower the better. If done early, wrap in foil, then wrap in a towel and then place in a dry cooler. Add a little bit of beef stock...

Frank....... Here is my write-up on rib racks and how I increase the WSM capacity with them. The CharBroil rack is the least expensive and you can fit more ribs in them. I have both the Weber rack and another that is very similar. I never use them anymore. For under $10, the Charbroil may...

Jeff.... Take them out NOW!! 2 lbs./day is the norm for thawing in the fridge. A lot depends on your fridge's temp. This formula is nased on 38?. Mine is quite a bit cooler than that and takes me forever to thaw.

David..... I would try to keep it more like 180? and below. At 200?, the meat will start to cook and you don't really want that. I fill the ring about 1/2 full and use only a few briqs to get it going. I try for about 160?...that gives me the kind of texture I am looking for. The drying...

Mike...... That's OK, cause I most likely stole it from someone else! LOL Darrell... Just a light sprinkling....I just sprinkle like you see the chef's sprinkle their salt....a pinch in your hand for each half rack.

Joe Mac..... You gotta head over to Hawgeyes store. He has a terrific collection of sauces that are used by some of the best BBQ teams on the planet. They may seem a bit pricey, but they are all worth it. Try them in conjunction with the rubs they were developed with. Hawgeyes

Darrell..... I use brown sugar and like it much better. Honey loses lots of flavor if it is cooked above 165?. I use just enough mop to make sure it is dissolved. I also keep all my juices and combine with the sauce..on EVERY meat. That is critical I think....you want to add back some...

As always, GREAT job Chris! Really do appreciate it!

Dale..... Try this link to mods for the ECB....... ECB mods

Paul.... Sorry to hear about your son! If it makes you feel any better, your meat may not have been the origin of his illness. There is an incubation period for food borne illnesses and many of the bugs take a day or 2 to present themselves. The following link is a good, quick explanation of...

Weber Flrestarters!! $2 for 24 of them at Lowe's. Only need 1 per chimney full. Greatest thing since the WSM itself!

WOW!!! Those are AWESOME BABY!!! I would trim the outside fat cap, season the hell out of 'em and cook like a regular rib. May take as long as a brisket, but boy those look great. I agree with Ted...I never cook these anymore because of the lack of meat and the long time to cook. Looking...