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Yeah, rib roast would be a very good choice. I would also give a little thought to maybe a full beef loin. It would be very tricky to cook it though. I'd take it as a challenge. Russ

If I'm just throwing a butt into the cooker 'as is' then it really doesn't matter. If I'm doing a butterfly, then it's most definitely down. Brisket is always down. IMO, up makes the bark mushy. Russ

Thanks. I just used pressure treated but I did let it dry out several days before I put a couple coats of Thompson's Water Seal. Now that pressure treated doesn't have arsenic in it anymore, I'm not so concerned about using it. They're just 2x8 with 2x2 blocks in the corners to give the decking...

What about a tri-tip? Maybe a bottom round, eye of round, chuck, pork loin? The list goes on forever. Seriously though, a bottom round is wonderful when it's done just right and sliced thin. I've never done a tri-tip but I hear there's quite the science to it. Maybe even try something...

Being native Floridian you would think I would like a citrus-based sauce. I don't. I actually prefer KC style sauces. Russ

Don't want to hijack this thread. I'll put together a 'Look what I built' post in a few days. But for a sneak-peek. This was during the build. Russ

Now that my smokehouse is finished, I'm going to get serious about producing all my own prepared/cured/preserved meats. Been doing bacon, beef & venison jerkey, and turkey breasts for a while now so it's time to expand. Next up is sausages (sausage, salami, kielbasa, andouille, boudin, etc.). My...

I've been using an incredibly ancient Black & Decker toaster oven for more years than I care to think about, but then I'm still using a mid-80s Quasar microwave. Anyway, in my opinion a toaster oven is the way to go for toast. I'm convinced that it has to do with larger heated space that makes...

I'll just add a little tidbit that I learned. Lump in the Smokey Joe is fine. Just remember that the Smokey Joe is a pretty small space to heat up. It doesn't take a whole chimney of charcoal to get a Joe screaming hot. I often will use about a third to a half of a chimney. In fact, it's very...

I'm the ONLY one in Florida!?????! That'll be just about the right time to do my next batch of bacon in the smokehouse, might even throw in some jerky. Then do a nice country style pot roast in the WSM. Russ

Just a hint. I find that rubbing the dry ingredients on the belly first, putting the belly into the bag, and THEN adding any liquids seems to work really well. I've found that you really don't need to work hard to evenly distibute the wet ingredients very much as they will get all mixed in when...

Florida is alligator??? ALLIGATOR??? I don't think so... I only know about 3 people that can cook it right and even then it can be very dry, tough, and tasteless. We have WAY more cattle than alligator! The only restaraunt in our area that served alligator couldn't stay open it was so bad. Russ

Well, if the Shorty's down there is anything like the Shorty's we HAD up here, then they won't last long anyway. It was horrible at best. Very odd because I remember the Shorty's in south Miami (Kendall??/Coconut Grove??) being very good. Maybe it's not the same Shorty's?? Not too surprising...

Would love to go but the closest to me is Atlanta and that's an 8 hour drive each way. I would have to hear that it's the coolest thing since sliced bread before I'd make that kind of drive. Russ

Just noticed last night that the outer paint coating on the bowl is literally flaking off! AHH!! It was too dark to get a picture and I was busy grilling a steak, so I'll try to get a picture this afternoon. This sucks! The grill is an 18.5 OTG in blue and has been my 'go to' workhorse grill...

I would recommend that you take it out of the box, assemble it, and fire it up! Chris has lots of very good recipes and step by step guidlines for the first few cooks. I would suggest a pork butt as it is very forgiving to temp swings and almost impossible to go wrong with. The best piece of...

Love mine! Russ

Hmmm.. Maybe I'm the only one that prefers to cook in pans, either aluminum or stainless. I almost never put meat directly on the grate anymore. I can't remember the last time I had to clean the WSM grate. I prefer pans so I can braise or add liquids that don't immediately end up in the water...

I agree with Tony. Just adjust you cooking time accordingly. 300 isn't that high. One trick I learned a long time ago is to keep a spray bottle of just water nearby. If the temps are WAY too high, just simply spray the side of the WSM with several squirts of water. It will steam off immediately...

In one of the OTGs. Guess I need to pull some weeds. Russ