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Thanks for the recipes...I'm going to prepare several so I appreciate the input. I especially like the idea about using squeeze bottles. I'll be purchasing a few so that I can have several sauce types ready to go.

On the 4th of July I rolled six slabs of ribs for a party I was at and had fantastic results. I used a modified 3-2-1 method on the WSM. Everyone kept waiting for me to finally pull them off the WSM after nearly 5 to 6 hours cooking. The ribs were absolutely fantastic and everyone kept coming...

I'm cooking 4 butts and probably 9 slabs of ribs for my daughter's graduation party at the end of July. Do you usually serve the meat pre-sauced or should I have sauces available for them to put on themselves? Also, I have a simple recipe I use for standard barbece sauce but am looking for...

Okay...I'm doing a brisket this weekend also. I just read in Jamie's book that Jim Minion cooks his brisket fat side down also. I've read to put fat side up in other books. Okay, so what is the preferred method?

Rreceieved mine today in the mail today...just in time to pull 2 butts. They work fantastic and are a welcome addition to all my bbq toys.

Got them two on there right now - top shelf. Put them on at 8:45pm and holding temp at 250 right now. Gonna close up the bottom vents a little to drop the temp to 230ish and add a little more water before heading nigh-nigh. Pullem' tomorrow - have a few sammiches and the rest I'm bringing in...

I'm doing two 7.5# boneless pork shoulders overnight tonight. My question is whether to put one on each rack or both on the top rack? If I put one on each rack do I need to rotate them at any point or will they cook evenly? Since it's overnight I'm concerned about having to wake up half-way...

I've read on multiple sites and books to remove the pork butt off the grill at various temps. I've seen sources say 180, 150, 190, 195 and 200. My last one I pulled off at 190 with great success (in some areas on the same butt the temp was higher). Anyways, my question is does the butt...

I ordered the Charcoal Pan from Bass Pro and am awaiting their arrival. Initially I ordered the Brinkmann Water Pan and it is smaller than the original WSM water pan

Thanks...I just ordered the CHARCOAL pan from Bass Pro.

All, I had ordered the Brinkmann water pan as an upgrade for my WSM but the circumference was smaller than the original WSM water pan. So, in a pinch this past weekend, I palced the bottom grate on top of the charcoal ring. I then just placed the water pan on top of the grate. It was an easy...