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Id you look at the stiching, there should be a tail to it. Of you pull it, it will unravel real easy.

What temp ranges you guys seeing with this happens? I know every cook differs, I'm just curious.

How do you get them to fall off the bone, like you do in some restaurants. I had back loins, so i don't know if you can really get a a result like that with back loins. They were 4.5 lbs a piece too. They tasted great, but did not fall off like how i would want them to

Thanks Matt. Pretty excited the first meal went good. The advice you guys gave pointed me in a good direction. And ya the bark came out really good! The rub needs to cut back on the salt just a bit from the original recipe.

Just did my first boston butt. Now looking to do ribs. Do i treat them the same? Do i need to wrap ribs at some point? Water in the smoker or no water? What time range should i set aside for this cook 4-5 hrs, more or less?

So after 14 hours the boston butt turned out great. Learned a few things along the way, such as adding a few more hot coals when starting to get the heat up faster. I was able to hold 225 for 9 hours. When i went to add coals, I should of added not started coals. Instead i heated some up and...

IF you dont mind me asking, how did you make the poppers.

Hit the wsm at 9:30

Throwing it on in about 4 more hours!

Thanks for all the input guys! I bought stubs charcoal and differant types of wood to smoke throughout the year. Only fist size chunks i could find were hickory. Purchased apple, pecan, and mesquite these are chips. Purchased a chicken and ribs today too. Should be an interesting saturday and...

Thanks bud! I'm looking at doing a Boston butt Saturday and ribs Sunday. Pretty excited. Started another thread for the Boston butt. Appreciate the input!

Purchased this also when I got the smoker. How do you run the sensor wires in?

Thanks guys! Love the advice. So I am hearing to just wrap the soaked wood in tin foil, and toss it in the fire. Also, if I went to larger chunks of wood, would i need to wrap them, and soak them?

So the 18.5" WSM shows up on Friday, and looking at starting this late Friday night. Since this is my first smoke ever, along with my first time playing with charcoal can I get a few tips. Looking at doing this recipe...

Thanks Curtis. I am very excited. Wanted to go for the big guy, but I got in the game for a low price. With the 18.5. I think this will be a great starter!

Took the jump! Got a 18.5 wsm. Since its just me and the fiancé I figured the size was more then enough, and in the future when I need the capacity i can get the bigger one down the road(hopefully for a while). Since I'm new I won't be cooking alot of meat because its a large learning curve at...

Thanks Jimmy

Sounds great Tyler! Ya I feel like I should get the dedicated smoker, so I can really concentrate on smoking when I do on the weekends. I will play with a kettle later this fall or next year. I really appreciate all the input everyone. Just trying to decide if I should do 18 or 22. I am...

Sorry George I must have over looked that. Since I already have the gas grill for grilling (mainly steak and chicken breast recently). I think I may go the WSM and then get the kettle down the road since I seem them all the time on CL. I can wait till i see a mint condition for cheap. I think I...

George thank you for pointing out those pieces of equipment. I will look into these! I just need to figure out what i really need. Tyler thank you for pointing these out. I will check them out, Guys this is awesome! Great info. I got a little confused though. So i thought you would only...