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Michael, any good Q places in Pensacola? Will be down there next month for a reunion with a bunch of buds at NAS.

Michael, what you are doing is part of the process of developing your signature pulled pork. Taste, test and eventually you will come with a recipe that will satisfy you. Whether it satisfies the critics is of little consequence to you as you will have done your best.

Think you are bothering the ribs too much. At the max, I would spritz once after 3 HRS and check every 30 mins. thereafter at the max.......

Do not measure temp for doneness. Use the probe technique, if a probe into the flat feels like it is going into soft butter the flat is done. The point is another problem depending on what you intend to do with it.

How do you judge doneness?

Love country-style ribs.

Agree, real cheap thin bacon......

Competition has arrived in the Charleston area. Have seen it at Home Depot and Costco.

Pat, I do chicken on the lower grate with no water pan. Works great, flame-ups are not a problem. Go easy on the smoke wood at first. Easy to overwhelm the chicken with smoke.

Just did some of these for the first time. They were OK but nothing to brag about. Believe, in retrospect, they should have been foiled. Cooked at 225 deg. for 5 1/2 hrs. Mine were tender but a bit dry.....

Benny, I taped my door shut with heat-resistant tape. I now use the lid-ajar method to get the temp up real high if I need 350 deg. plus. Do not use water so replenishing charcoal is not a problem.

For the bride and me it will be chili and tostados. Nothing fancy but it is easy and tasty.........

Ian, i find hickory a good wood to smoke with. Since it is your first smoke I would recommend you lighten up on the amount used. As an aside, I also like to occasionally add in mesquite to my smokes for a flavor variation. Two pieces of hickory and one of mesquite would make for a great brisket...

What a gift!!!!!!!!! Would love something like that..........

I agree, just keep it simple........

Got some persimmon wood the other day. Anyone have experience with it?

Tom, do you know where these guys are located in SW Virginia? Travel thru there from time to time, possibly could save some shipping cost.

I would wrap with a little juice added, since bark on brisket is not a biggy with me. Tender, moist meat is my goal and foil helps that.

Bryan S. can help you when he comes on site..........

P.s. I do not think you could go much more than 1/2 inch.