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For the last batch of spare ribs all I used was McCormick's seasoned salt. It worked.

Since I have been on this board it seems like that there is nothing but problems with the electronic thermometers.

Gave up on the store bought high price of beef. A neighbor (adapted grandma) has a cow going to market. I have a mixed quarter on the way. I have met the cow and know the farmers.

I always pull the leg to see about done-ness. According to Whole Turkey - Self-Basting it should take about 2-1/2 to 3 hours.

I remember this 'problem'. When or if the WSM ever gets out of round this wonderful event will end.

I only do it when either the wife or any one else is watching at the beginning. It looks c o o l .

Good news! Tyson Foods Inc today announced that they have almost doubled quarterly earnings because of jacked up price of meat. Smells like profiteering. (For a real shortage they should not have as much product so it would be still a break even thing). Hummm. Being taken advantage of by...

As Steve said. Try orchards. I have more than a couple of apple trees and I cannot give the stuff away. It only takes a single nice big branch to set up the average person for over a year. ((Usual post - if you live near mid Illinois and want apple wood give me a shout))

I am comfortable enough to go sleep. I get things set up, WSM safe, stable and go to sleep. I usually do check it first thing in the morning. My experience with butts and briskets is that the first six to eight hours are awful boring. If I did wake up all I would probably do is throw in wood...

Sharp bitter cherry. Sweet cherry or pie cherry tree?

Apple followed by plum. I have an apple orchard and a pile of wood with plans for more trimming of the trees this winter. Does anyone need any apple wood located in central illinois?

Beef prices on the way up By Elizabeth Weise, USA TODAY Stock up the freezer if you like steak because beef prices at the supermarket are on their way up... U.S. cattle prices are at a record high, say economists with the U.S. Department of Agriculture... increased 34% ... ...said David Kay...

Found full briskets at the new super walmart. $1.2/lb. Not quite the $0.98/lb but it will do.

And for that rare time the coals do get damp do not freak out. After drying for a week or so the smoker will run cooler.

The mad cow fiasco has nothing to do with the price of pork. I think it is payback time for the farmers that have survived. The farmers that grow the grain to feed their own cattle are smiling. Since last spring I have not purchased any brisket. I can not bring myself to pay $3/lb. I have been...

It seems over the summer the price of meat has gone up significantly. Last time I did a brisket (spring) the price was $0.98/lb. Today the price is closer to $3/lb. I am use to catching spare ribs at less than $1.5/lb. This is seriously pissing me off.

My experience is that water in the pan adds nothing to the moisture of the meat.

The lesson I have learned is Foil = Pot Roast Flavor. Other than that let the meat rest.

Jim, I have never imagined a foil method that I thought would work. I wish the one you briefly describe was fully expanded and added to the cooking section as a full recipe. The procedure sounds good.

It does run hotter in the beginning. I wonder where it got the air. The tab should not do it. Out of round?