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I cooked a small butt this Sunday. It was set to come off around 5pm. Hungry kid and wife made me take it off at 4pm. Best advice out there, don't take it off till it reaches 190 degrees. This last one was 175-180. The texture and flavor are better at 190. Never again will I listen to the...

Thanks for all the input! I have decided to buy the kettle 22.5 gold in blue. I should have it in service by next weekend. Almost all of the stores around her only stock black. Go kettle!

I agree with Paul & Frank. They needed longer to cook. I use the 3 hours cook @ 230-240ish, 1-2 hour foiled at 230-240ish then one hour unfoiled @ 230-250ish. Spares definetley benefit from the foiling. If you don't foil, you will need to cook more than 6 hours. Of course all this is based...

I have a WSM and a gas grill. I was thinking of buying a Weber Charcoal grill like the One Touch Silver or Gold 22 1/2#. I used to have a Weber One Touch Silver 22 1/2# but sold it for $25 at a yard sale about 5 years ago (mistake!). Tell it to me straight. What are the benefits of using a...

Clay, Sorry I didn't include the notes. I made the sauce, then put the chicken in a zip lock bag, added about 1/2 the sauce and marinated the chicken over night. I reserved the other 1/2 of the sauce to use for basting. I set the WSM to do a cook at 350. Put on the chicken and flipped the...

Clay, Have you tried Cornell Chicken? I've done this both on the gas grill as well as the WSM running at temps around 325 ish. The recipe follows. Cornell Barbecue Sauce Makes enough for 10 chicken halves 1 cup cooking oil 1 pint cider vinegar 3 tablespoons salt* 1 tablespoon poultry...

Bill, I've done many pork butts. I agree that you need to get it up to 190 degrees that takes 1 1/2 to 2 hours a pound. There are ways to get it done quicker which I often do. Since I have a small family and small freezer, I generally cut my butts up so that our family of 3 will get 3 day...

Does anyone make the BRITU Ribs without MSG? MSG gives my wife migranes. BRITU without it should be pretty darn good??? Thanks

Dave, Not sure you have a Trader Joe's in your neck of the woods. They have Brown Rice that's called California Aromatic Brown Rice. Once you taste this stuff, you will never go back to white rice. This stuff is very nutty tasting and a heck of a lot better for you than white rice (5 grams...

Thanks for the input. The salmon should be ready for the 11AM brunch, then the ribs will continue to cook until late afternoon/early evening for an early dinner.

I'm making smoked salmon this morning for an Easter Egg Hunt brunch at the neighbors. I'd also like to smoke some spare ribs today as well. Can the salmon and the ribs coexist on the smoker at the same time?, or should I wait until the salmon is done, then put on the ribs?

I tend to agree, some ribs I've gotten at BJ's and the local grocery store seem to be pretty much untrimmed. I've used a local butcher at the farmers market but be forewarned, at least around here in SE PA, they use the same meat from Smithfield or Hatfield. I once made the mistake of going to...

Before I got my WSM, I borrowed my neighbor's cheapo Brinkmann smoker to see if I wanted to get into smoking. I smoked 1/2 turkey breast on the Brinkman. Half way through the smoke, I checked on it and turned the turkey a bit. The rack fell off its thingies and the turkey breast dropped right...

Steve, I have used lump over a dozen times and I pretty much do the same thing I do with charcoal. I do the minion method usually. I fill the ring about 1/2 to full depending on what I'm cooking, then use a full chimney that's 90-95% fully lit, then poor over the ring, spreading it out with...

Hi, I made some spares today, St. Louis Style. I did the 3-2-1 method. Dry rubbed and cooked for 3 hours at 250 degrees, 2 hours foiled at 225-250 degrees, 1 hour unfoiled at 225-250 degrees. Sauced the remaining 30 minutes. Best ribs yet!. I can honestly say, I have never cooked ribs long...

I've gone to the Kingsford website, forced to view a 10 second ad on the new stuff. I clicked Contact Us, and sent in my critical feedback. Hope others do the same.

Jake, I have a rack of spares in the fridge and will give it a try. I too haven't had much luck with spares-- they always come out too fatty/greasy. Thanks for the detailed steps to take!

I made about a pound of boneless country style ribs using a dry rub similar to Renowned Mr. Brown. Cooked at 225-250 degrees for about 2 1/2 to 3 hours with 1 chunk hickory, 1 chunk cherry, 1 chunk mesquite, 1 small chunk oak. I pulled them from the WSM after about 2 1/2 to 3 hours (lost track...

Thanks for all the input everyone! Gonna give it a go in the next couple weeks. Joe

Anyone done these? Saw some in the grocery store, I'm sure better fresh then at the store.