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Michael, I don't want to remove mine because I want the keel bone to shield the breasts from the heat underneath. Let me know if they end up dry?

I'm trying a locally raised bird from Santa Rosa, CA, a Willie bird. It's my first time using a fancy bird. This 20lb bird cost me $58. I've also never spatchcocked a turkey before either. I wish I had those shears but a combination of scissors and a knife seemed to do okay. I injected with a...

Hi Martin, I did rotate them together. About every 20min or so. Over direct, then over indirect. It's the best crust I've gotten for ribs so far. And if crust is important in brisket, boy, is it important in ribs. I think when I do it this way, it is smokey enough for me but maybe not...

Andy, You might be spritzing too much. However, if you live in Danville, CA then we are in the same weather zone. I have the same problem and did noticed it when I compared my product with other smokers. It was most noticeable when I was at a contest and I agreed to serve the public with a...

James is spot on. I covered half of the charcoal basket with foil. I also put a lip so that anything dripping onto the foil will not pour into the charcoal, which was a problem I had. And I rotated between indirect and direct, like James said. Is there a difference between laying them flat...

I wanted to prove to myself that a WSM could perform like a Gateway at a competition for ribs. I think I did that so I'm happy. I did not practice chicken so I did poorly. But that's okay. If anyone has a novel chicken suggestion, I'm open to ideas. Obviously, I'm a little bored with...

Much thanks to the folks at Virtual Weber Bullet forum who helped me work through hanging ribs on a WSM. I cooked with a friend in Hermiston this weekend and after a few months of practicing, I was happy with the ribs on both days. They only got a rib call one day but that's competition BBQ for...

I use to have a cover like the one above. It wasn't quite as well vented but on a cold windy night in California, it ended up holding too much heat and my temps shot up. Instead, I bought a wool fire blanket and measured it out. Then I brought the specs to a seamstress who cut several for an...

I agree with you Lynn. What I will also say is that one of the very best aspects of tvwbb.com is that our community is made of regular people with regular jobs and regular homes with average budgets. I can't replicate Jeremy's experience nor can I relate to it. I appreciate when we talk about...

I still had 4 more racks to cook which I did earlier this weekend. They turned out good as well. The flavor profile was closer to what I wanted but it got late into the evening and the lights in my patio are poor. I couldnt sauce or spray the ribs properly. Also, I ran out of lump so I used...

Jerry, I wouldn't be embarrassed at all. I don't think it matters all that much if the membrane is on or off at home. It's your backyard, you can decide. Isn't that how we all ate ribs as kids? With the membrane on? But if you want it off, then remember there are two membranes. You only need...

Can't wait to see what you do with it James. Post away!

I hate to admit it but I lost interest once the life insurance ad started. I couldn't watch for more than a few minutes. YouTube not my thing I guess.

Rick, you are hard core! What a great idea. I love it.

Glad to have you back John

I think it is really hard to pinpoint a single temperature for a shoulder. It is one temperature for one set of muscles. Then it is a totally different temperature if you probe somewhere else. If the money muscle finishes at 200+, then the main muscles inside are much lower in temperature...

Hi Bob! I think Jim is just saying that heat rises. So the heat from the bottom hits the lid and keeps the heat in, and thus the top gets warms too. I appreciate Blonder's insight. Makes sense to me.

I'm hoping that's the last time I drop the ribs into the fire. However, the WSM is superior than the gateways, in that it was easy to pull the center unit off the bottom and pick them up and get back to cooking in no time. Gateways no make sense in the way they are constructed. So hard to...

Thanks! Two questions: 1) what do people do to either prevent or react to blood leaking over the surface of the ribs as they cook and messing up the appearance of the rack and 2) if I set the sauce on the ribs in the smoker, how do I not mess up the meatside afterwards, if I slice the ribs...

With all the fuss with Gateway smokers, I was curious to try hanging ribs from my 22". I used an extender to raise the ribs from the coals, two steel bars that crossed, double hooks for the ribs, no water pan, a combination of lump and briquettes and covered half of the coals with foil to...