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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C Splice: OK it is now 2:15, the top butt actually moved up to 193deg. Based on the opinions provided above I grabbed my old analog probe and used it to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: For me, size has never mattered when cooking HH (325-375); they are done in 4 hours, give or take 15 minutes, whether 11 pounds or 17...

Vince I usually put 2-3 chunks on right away when using minion method. I've never had to add any more wood and my ribs come out just fine.

Rich-check here http://tvwbb.com/eve/forums/a/...0069052/m/6940022825 This is the one I've used multiple times and it turns out great.

I would guess that leaving it in the foil pan hindered the formation of the smoke ring, especially if it was in there the entire time.

David I just cooked my baby backs yesterday. Each slab was around 2 lbs and I cooked unfoiled for 1.5 hrs, foiled for 1 hr, and unfoiled again for 1/2 hour (3 hours total) and they turned out great. Used apple juice, honey, and brown sugar in the foil.

Stacy-check the beginner recipes on this site. I've used the chicken and ribs ones. Also done a turkey breast, spiral ham, and a pulled pork yesterday.

Jerry - it make for easier cleanup. All you really have to do is pull the foil off and throw it away.

Today looks like the day! Bacon on soon...

Hey PJ - check out these recipes from this site http://www.virtualweberbullet.com/ham2.html http://www.virtualweberbullet.com/ham3.html I used the spiral recipe and it turned out great for me. Plan on using the half ham recipe for my Easter ham next week.

Thanks for the responses guys!

Thanks Dave...should I cook with full or empty water pan? I would think that a full water pan would keep temps down.

Hey guys, I bought a 10lb belly from my butcher for $2.25 a pound today and plan on using the Ruhlman recipe. Cut them into 4 - 2.5lb pieces and put 2 in the fridge and 2 in the freezer this afternoon. I plan on cooking 2 of the 2.5lbs after the 7 day process is finished. Any idea about how long...

I received mine on Tuesday from Amazon. Its a pretty good book, has some nice recipes.

John - its the recipe from this site, creole corn http://www.virtualweberbullet.com/corn1.html

Awesome looking ribs Matt. Just did my 1st ribs yesterday too!

Just a few quick pics I took...used basic baby back ribs recipe from the site. http://s1245.photobucket.com/albums/gg598/landgraftj/

Here's some quick pics... http://s1245.photobucket.com/albums/gg598/landgraftj/ Turned out pretty good. Wife made sides of mashed potatoes, creole corn (recipe from this site) and cornbread with homemade honey butter.

2 racks Jim - drive on down I'll save one for ya

Using the basic baby back recipe on the site for my 1st rib smoke. Using Stubbs instead of K but otherwise following the recipe to a "T." Hope they turn out well.