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I am a little further south in North Florida. I have only seen tri-tip around here one time at a whole foods. The butcher said there just isn't much request for it so they dont carry it much. I was surprised since it is so good. I guess people don't know what it is. Probably what is happening...

7-10 mins would turn your smoker into a grill. That much oxygen getting to the fire is definitely gonna cause it to heat up. Sometimes when I need to get the temp up I open the door for just a few minutes and even that will bring the temps up if left for too long. Try to do as said and take...

How long after you after you drive will you have to serve them? Instead I would just finish them up where you start, don't sauce them, wrap them in foil and towels, then put them in a cooler til they are ready to serve. They will hold 4 or more hours and still be warm and fresh. If you want to...

I think everyone has pretty much already answered your question that this can be done. I just wanted to add, since I have used this technique as well, that if you use a good floor fan to keep the air circulating and blowing the smoke out, make sure it is far enough away from the bottom vents...

They will sit that long with no problem. I have held them for more than 4 hours and they still come out warm. Just make sure they are covered good with towels and in a decent cooler

Lee, welcome to the forum. Instead of adding a vent, try propping your door open a bit. Some people turn the door over and prop it open a little upside down. Either way, you will get your temp up. Also you might look into a insulating blanket. Some people use them on here with good results...

I like to use mesquite when I do St. Louis style ribs. It has a burnt smell when cooking but not on the food. I think some of the pecan I have is really old and maybe dry cuz it almost seems too mild sometimes.

I have used the boil in the water method with ribs. But I cut the corner or good portion of the top of the bag open. I don't know if you are doing this or if this makes a difference but it has always worked for me. After they defrost a little in the water, you can break the meat up in the bag...

Welcome John. You have made a great purchase, whatever grates you use. I have the cast iron on mine and have no complaints with them

How can he use a WSM in the shower? :p Neat idea

I use a lot of pecan wood as well. Mostly because we had about 3 trees taken down in the lot next to my fire station, so I got an unlimited supply. Its kinda mild though so I add something else depend on what I'm cooking Those short ribs look great man!

Definitely think your time in foil was the problem. I do my bb's at 275, but I have timed my foiling on them down to 30-45 minutes just to tenderize the a little. Any more than that and they get soft easy. Lately I have been using no foil and just cooking straight through and they come out...

That is friggin' awesome, lol

I use oven cleaner on my smoker, but a tip I found on here helps it work much better. After you spray whatever you are cleaning with the oven cleaner, put it in a plastic garbage bag and let it soak, how long depends on how gunked up it is. From what I can tell the plastic bag keeps the oven...

I agree with Dwain on this one. A few times I have overshot my temp by more than I wanted to. I did just as said with the vents and the top vent closed down, maybe not quite half. Saw no problems with it. After a short time was able to open the top vent back up and let it run Usually the color...

Hmmm, I'm not sure where I fit. Up til recently I always did ribs and butts at 275, wrapped ribs in foil, etc. Lately I have been experimenting with 250 and no wrap, just put em on and let em cook. I guess there isn't much difference between 250 and 275 though.

A prime rib roast is a great way to break that thing in! Great color on that thing to. Congrats

They cook so fast I don't think that firing up the WSM would be worth it, just my humble opinion

Wow! nice!

Looks good JP.....yup you're hooked. Welcome to the forum