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I know the trend is to switch from briquetts to lump. But I have tried lump, 5 bags of Wicked Good Weekend Warrior, and I find it that its inconsistency, higher burn temperatures, difficulty in finding it locally and the added work of having to hand pack the ring to get it to burn evenly just...

After cooking many batches of BB ribs at 230 degrees for about 6 hours, including foiling for 1 hour, I wanted to experiment to see if I could cut down the cook time to under 4 hours and eliminate the foiling step. Using a BB recipe from Dr. BBQ's book, I cooked the ribs for three hours at 275...

Last night at 11 pm I put my first pork butt on the WSM and 12 1/2 hours later I pulled if off when the internal temperature reached 198 F. It came out extremely well. It may have been beginner's luck, but I don't think so, mainly because I was able to obtain so much useful information from...

Almost - At the eleven hour mark, I did add some unlit lump to the fire because the grate temp starting dropping a bit. At 12 1/2 hours the butt temp was 195 and I took it off. I have the feeling that if I just stirred the coals up a bit I would have made it without having to add any more...

Tonight I am going to cook my first butt and expect the cook time to be about 14-16 hours for a 7 lb bone-in butt. I will use Wicked Good Weekend Warrior lump, and I expect that I will have to add more lump to the fire after about 10-12 hours. I have never done such a long cook before, so I...

Thank you all for your very helpful input. After driving around for about 3 hours - success - I was able to buy a 7 lb, bone-in, pork butt at BJ's in Danvers, MA. First I tried BJ's in Medford. They had picnics, but no butt. At Danvers, they only had picincs in the case. However, I asked a...

Other than Costco, where can I find pork butt, preferably with the bone in, in the Boston area? John

I am making the rubs from recipes that I find in books or on-line. I don't have enough experience at producing consistent ribs to start making up my own rub formulations.

Thanks Kevin. I knew there had to be someone out there that knows how to make a lighter rib.

Most of the family likes their BB ribs with a crisp and firm bark. So, I use rubs that include lots of brown sugar, then foil with honey and more brown surgar and finish by glazing with some sauce with honey added. However, I would like to make a "lite" rib with a thinner bark. How do I do...

Today was my first cook with lump charcoal -- and it was wonderful. After the disappointing previous results with the new Kingsford charcoal using the BBQ Guru for automatic temperature control, I decided to try a high quality lump. I was able to find a source for Wicked Good Weekend Warrior...

After gently bending the access door several to get its curvature to more precisely conform to that of the cooker main section, I found that I still has a gap at the top of the door because it would fall outward from the main section. A close inspection of the rotatable tab attached to the knob...

I am going to try lump charcoal next. Today, I bought five 22 lb bags of Wicked Good Weekend Warrior Blend which has a good reprutation for long and steady burn rates. I had the feeling that I was going to have to do a lot of experimenting with draft and vent adjustments to get the new Kingsford...

Up to this point I had only cooked Baby Back ribs on the WSM. Today I tried St Louis Style spareribs and the results were excellent. I cooked a single 2.97 lb rack of Swift's St Louis style ribs packaged in Cryovac. I used Dr BBQ's championship ribs recipe, including his rub, sauce and glaze...

I now have to choose a new fuel. The comments I have read here about the new Kingford are not encouraging. My inclination is to try Royal Oak lump because it is readily avaiable at the local Wal-Mart. I have not used lump before. I like starting the fire with the Minion method and use a BBQ...

I have have been cooking baby back ribs since I started with the WSM cooker about a year ago. I want to move on a bit and try spare ribs. I have sucessfully used Dr BBQ's (Ray Lampe) Championship Ribs recipe from his book (pg 89) for the BB ribs, but kept the pit temp at about 225. His recipe...

Thanks for the information. I really appreciate your help. John

I am getting better at smoking BB ribs, but up to this point I have not used any wood for adding flavoring smoke. I recently had hickory smoked ribs and found the hickory flavor to be over powering. What woods would you suggest I use for a lighter smoke flavor? I plan to use the old Kinsford...

Try this link http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/5290056214 John

Thanks Kevin