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BE, thanks for the pix - those ribs certainly look fine to me - BTW, just out of curiosity, did you remove the membrane prior to applying the bath and rub? Regards, Rooster

Ron, thanks for the description of the process and final results, but just bear in mind, a TRUE BBQ aficionado NEVER tires of perusing the delightful photos, posted to this site, of pulled pork bathed in various liquids...:) Regards, Rooster

Thanks to all for their input - hope to capture effort w/pix and post when I'm done - BWalker, that's some mighty good looking butt you had there, by the way! Regards, Rooster

Want to try smoking a Boston Butt (for pulled pork) using the snake method on my 22.5 one touch gold next week (never tried before). While I know how to arrange the briquettes and wood chunks, I'm unsure as to what open/closed settings on upper and/or lower vents to use. Can anyone who has had...

Go for the gold, Bosco - it's worth the extra fifty! Regards, Rooster

Re "fall off the bone" ribs - prior to the rise of televised BBQ contests, I had always heard that term used by those who claimed to have the best tasting ribs; I have NO problem with 'em cooked that way, and prefer 'em, actually. But nowadays, it seems that the contest judges demand a rib that...

Michael, I place my foiled clay saucer inside my foiled (and empty) water pan for cooks on my 22.5 WSM with excellent results - further, I don't see the trim-meat burning, but don't forget, it'll be done a whole lot sooner than those ribs...hope that helps. Regards, Rooster

Kevin, I couldn't seem to locate any Google image pix for rolled ribs on a kettle, but here is one for six rolled up on a WSM - shouldn't make a difference, I don't think... Regards, Rooster

Kevin: Just my two cents: Do the ribs on the kettle (if you use the 3-2-1 method, that's six hours, so they should go on 'round 10-ish - for less room issues you might try rolling the ribs, skewering them & setting them on their ends); 3 AM for the brisket and butt is fine, you'll probably be...

Even better - I live in the Western Branch section - where 'bouts do you pitch yer tent?

Welcome aboard, R - good to see another South-side Hampton Roads resident on the site! Regards, Rooster

Yet another gift for that hard-to-please person who has everything.

Frank, I've had good results wrapping my meat - be they cooked butts and/or briskets - in a double-layer of foil, then wrapped in an old towel, and finally, placed in a cooler...it/they has/have kept perfectly for me for 3 + hours...as far as the timing you're asking for, I've not had previous...

Tony, that looks and sounds great - I have a 2-pounder in the freezer - I'll give your technique a try... Regards, Rooster

Missed the first (and apparently) only showing - Can't find a repeat anywhere, including the 'net as well as Cox cable - wassupwitdat??? Regards, Rooster

UPDATE: Injected the London Broil with a mixture of Worcestershire sauce and beef broth, rubbed with salt, pepper, & granulated garlic. Smoked @ 250 degrees to internal temp of 160 degrees, wrapped in aluminum foil, and cooked 'til it reached 205 degrees. It did NOT shred like I thought it...

I'm thinking of using a 2.5 Lb top round - or London broil - cut of beef to make BBQ sandwiches with a recipe I came across yesterday (the author uses top loin in his original recipe); my question is, if I wrap the beef after smoking it to an internal temp of 160º-170º, and allow it to cook to...

Bryon, I can shove two DigiQ DX probes through one grommet... Regards, Rooster

Do I just need to close the dampener more Andy, I'm not sure what the exact issue may be in YOUR particular case, but, like Joe just explained, I might suggest next cook that you - as I do with my DigiQ DX - (1) close the damper to 50%; (2) just barely crack the top vent open; and (3) load up...

Al, like Kurt said, there's nothin' like a rack full of ABT's (Jalapenos cored and stripped of the membrane, stuffed with shredded cheddar or softened cream cheese, wrapped in bacon, and sprinkled with yer favorite rub) right off the smoker....and welcome to the forum, by the way! Regards, Rooster