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Harry, my first cook on my new 22 was two pork shoulders.... I think it's a great place to start, so forgiving... My unit ran hotter than I was used to; I hear that from others a lot too, especially on first few cooks. I actually had all 3 lower vents closed and temp was still 300*. I finally...

Thanks Paul, I wonder about using an empty waterpan and just using the top grate... 300* or so? (excluding ribs; just ABT's)

I was surprised at that effect too.... I can watch my remote grate temp thermometer and actually tell when the sun hits mine on the deck. Makes you wonder how those guys up north are affected with their cooler temps.

Thanks for adding reality to this recipe...

I have several of these afflictions

That is an excellent mod.... I bet they place well in (chicken)competition with that... It's the right stuff...

Chris... I will get the hang of forum categories soon; I promise

ABT's on WSM I am going to make some ABT's with the little smokies this batch.... Can these be done on lower rack of a 22.5"? I will be doing St Louis Ribs on top rack; expect to cook at about 225-250 max.... will the bacon get done at that temp on lower rack? and suggestions welcomed.. How long...

You should email Chris on here; there might be a place for that somewhere on here... probably too big to be a forum post item; but maybe he could create a special section for posts like that...

Weldon, Your blog is outstanding..... a great read for any serious brisket smoker.... very well done, thanks

Those guys should cut a deal with WalMart or Home Depot... they have a nice system; order online, pay online... they ship it to local store near you for free... you pick it up there... I want to try it too, but I guess I am just too much a tightwad to pay that much...

Vince, my first couple of Butt Smokes had me seeing 300* on lid temp... with a grate temp of 315*... with all 3 bottom closed... I read on here someplace that you need to close the top vent "slightly" sometimes; especially with a new WSM... I did that and the temp came down to 275*.. Just FYI...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Brewer: It's when your smoke goes from blue to a muted teal that you need to worry. </div></BLOCKQUOTE>

ME TOO!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott in CT: Well, at least my first since highschool, but anyhow.... Fired up the ECB yesterday and smoked a fatty and some breaded chicken wings. It...

Well thanks for mentioning it.... I AM ALL OVER IT

NO i used the marinade; its exceptional.... I was just saying that I used "off the shelf" picante on the side when serving it.... I make my own sauce a lot; but when busy it's easier to just buy it.

I don't know what I was thinking I am going to do four; obviously one would not be enough and I have vacuum bagger.... thanks for that input.... JimK, I like your recipe; will have to do a couple that way. Rick you are right, I will do one hot just for comparison and regular on the other...

OK, I am on a roll(no pun intended).... I am about to head for the deep end of the pool.... I am going to do a fatty on my lower rack this weekend... I am going to start with Jimmy Dean sausage roll (not sure if hot or mild yet; comments invited). I know that Vidalia onions will be in it, I am...

WHAT HE SAID