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and I bet they were anything but dry...they look delicious !

For most of the time the temp gauge said 250-275 but I always suspect it's a bit hotter in there. And I agree ...you can do great ribs hot and fast. The Rendezevous in Memphis is famous for their ribs cooked in 1 hour.

thanks , man. Yes the rib racks were less than ideal. after some maneuvering and some colorful language , They basically became a way to sort of prop up the meat on edge. Anyway , all's well that ends well.

thanks , people. hope you all had a great weekend too.

FWIW , I have a set on my gasser (my son bought them for me )and as it turned out , the only way they would fit was E/W...and my burners go N/S i dont use that weird flipper they give you. i find it pretty unecessary. i use tongs or a regular spatula and they work perfectly. the grill grates are...

I would've gave my left arm for one of those pop ups Monday. :DThe brisket looks wonderful.

It all looks good , bro. Nice work.

Thanks Rich. I know....you hate to cut stuff in Half , and I'm wondering if that was why my ribs were done so early. but I have seen many guys cutting a big brisket in two and doing top and bottom shelf on the 18.5.... I know I split a big ol turkey one time and did that and it came out pretty...

I've been promising to smoke ribs on the WSM for some friends and family for a while now and ,long story short, we decided to roll Memorial Day weenie roast into Rib- a- palooza 2016 so ! Wouldn't you know , it rained buckets starting at 6AM and I had to relocate the smoker out by the garage to...

nice. a friend of mine made this for my 18.5....note the open section...this facilitates meat removal. both fine ideas , i think.

Woof !;):wsm:

agree !...........;)

i use mine constantly , mostly on the gas grill. chicken, burgers , steak, italian sausage (no flare ups) even hot dogs come out better. great investment.

you two crack me up. ;).....i have to say , Bob , I am not a fan of liver anything , but hey....it takes a village to eat the whole pig....or cow.

i had a friend give me a stick burner just like yours and I have yet to fire it up. i'm too intimidated by all the stories i hear,....anyway , your ribs look great. :cool:

sliced like that on a nice fresh kaiser roll with chips and a pickle ! awesome , brother.

we are going to a friends for dinner in a bit and these pix had my mouth watering. great looking grub.

thank you all . i am making soup from the bones right now....i will post the results. spoiler alert : it smells awesome !

Well , I haven't had the WSM out in a while (cuz it's been too durn cold) but the weather turned real spring-like these last few days soooooo I thought I would try a loaf pan chicken . Well , the chicken I bought was too big for my loaf pan so I had to improvise and use an old chicken roaster we...

OH ! very nice. we do have to cook indoors occasionally and you do it very well sir.