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Chad, Yes I had the water pan empty with all vents open 100%. It was a windy day thats why I think the temp was up and down a lot. I cooked it exactly the way as described on the main page with the montreal steak rub. I was using the 18" WSM. In the past I also have had problems getting the...

Well the rib roast didn’t turn out so well (IMO). I did the one thing that should be avoided at all costs , I overcooked it. A few parts of the problem were that the roast was very uneven. A lot thicker and bigger on one side than the other. I did not notice that until I unwrapped it. Second...

Paul, Yes I have a remote thermometer that will keep me in touch with the internal temp at all times. I wouldnt try it without it!! I plan on pulling it off the cooker at 135 and resting for 30 minutes before serving. For the most part I am reading that people prefer to do them at high temps so...

So I received the green light from the wife to go ahead and put our Easter dinner (a 7 bone 11 lb. choice standing rib roast) in the WSM bullet for dinner. I have done quite a bit of reading on this site over the last week in regards on how to cook it in the smoker. I keep coming back to the...