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Dinasour is also good. BillyBones also.

BTW, I don't know where you live otherwise I'd suggest Lump/Briq's, I use Basque and Wicked Good.

Throw the book out. Buy a Guru and overnite it so you can do the Ribs! Start with this site's recipe for BRITU, and don't look back. JMO

What's that thing to the left of The WSM? looks like the bottom is missing?

I second what ever K Kruger will say!

Sounds like you might be trying the "Reverse Sear" method, are you?

I bow down to you O PIGGLE creator.

As usual, thanks I'll give it a lookie.

Bry, What's the name of your book and age? I will look in our library for it. Thanks.

Do ribs, Pulled Beef, pulled Chicken. You can make it in advance and reheat in aluminum chafing pans. Rolls could be for both beef/pork.

Did you use a Guru?

The cover is way too small for the 22.5" and doesn't come close to covering the majority of the entire length, poor design and someone should after-market. I need one for my Ranch also.

Any chance you remember where the flavor bars came from, I'm looking. Thx.

Any up-dates

Bry, don't sugar coat it like that give it to us straight.

Do I get a commission for pointing these out and correcting them? This web site save them TONS of $$$ on R&D. WE SHOULD be rewarded with discounts or free something.

George, where was the site you were talking about? Franks? Thanks, Bill

How many 22" WSM do you have/use? What do you mostly serve when you Cater ie Pulled Pork, Brisket, Burgers, Chicken etc. Do you cook longer cooks on-site of party? What do you use for a towing vehicle?

Are you running a Guru/Stoker?

Take'm out of the freezer!LOL.