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I've heard to open the foil, let the temp cool down a to about 175 internal, close it back up. Then you put it in towels and in a cooler for a couple hours.

To those who do the fatties, or anything else you might put a bacon weave on, how do you get the bacon to crisp up? I covered a meatloaf a couple times with a bacon weave, but the bacon didn't crisp up at all. Could it be the temps? I was about 250 degrees the whole time. Or should I be...

Last night I was getting ready to prep my spares for today's cook. I though the butcher just cut em up St Louis style and rolled em up. Well, he did, but also included the rib tips that he chopped off. The flap meat was still attached too. So I sliced off the flap meat, seasoned up the spares...

Thanks everyone. I'm going to do 3 racks of spares. I'll try 2 without foil, and 1 with.

Thanks everyone! This forum is very helpful to newbies.

I've done baby backs several times now(with success), and thought I'd venture into the world of spares(besides they are on sale for $1.49/lb). I was gonna try the 3-2-1 method. When you foil for the "2", do you make sure the foil is tight on the bone side too, or should there be an open pocket...

So I recently smoked some meatloaf. The wife likes it better than my ribs. Not sure whether to be offended or take extra pride in my meatloaf????? Anyway, I packed the middle of the meatloaf with some sharp cheddar cheese. Meatloaf turned out great, but some of the cheese oozed out of the...

So I was going to smoke a 2.5 lb brisket (didn't want to screw up a big one first time). I wasn't going to inject because it's choice grade. I'm also throwing on a couple racks of beef back ribs. And then a 2+ lb meatloaf toward the last 4 hours. Is it okay to not inject the brisket? Approx...

Thanks Bob. One more question, if I did beef back ribs and pork baby back ribs at the same time, would the mesquite overpower the pork?

So I'm gonna try some beef back ribs again this weekend. 1st time I didn't cook them long enough. I also used apple wood(all I had on hand), it was okay, but didn't seem appropriate for beef. Should I use a mix of mesquite & hickory? What kind of juice should I use when I foil? Any other...

I wanted to practice smoking a ham before the upcoming holidays, and also have some good sandwich meat. My local grocery store has a sale now 99 cents/lb for shank ham, is that good/bad/average? If I smoke it, should I chop it up to get more surface areas with smoke flavor? Any previous links...

What about in the garage? Maybe with a fan blowing the smoke out the garage?

Look at that! Simple, but effective solution. I also like how you put the WSM on wheels, nice touch. Thanks Tim!!

I did put the meatloaf on straight from the fridge, trying to be mindful of the danger zone with ground meats. I usually let ribs sit out 20-30 minutes before going on the WSM. If I open the access door slightly during smoking, will I lose a ton of smoke flavor for the meat, or should it not...

Hope everyone had a good weekend. I've used my 18.5 WSM about 20 times now, and loving the food. However, I'm finding that the more I use it, the harder it is to get the temp up in the first couple hours of smoking. My first few times, I had trouble getting the temps down. I understand the...

So I was prepping for smoking a few slabs of baby backs. In the process, I came across a slab of beef back ribs, about 2.5 lbs, and cut exactly like a slab of baby backs. In reading several on-line discussions, it looks like beef ribs take a lot longer than baby backs. But if they are...

So I've been using my WSM about 10 times now(loving it). However I get a lot of smoke loss from under the lid, and sometimes from the access door. Does anyone else get this? Suggestions???? WSM 18.5

So I've used my 18 WSM a handful of times, wife and I are loving it!! I've been getting bags of Western brand apple wood for smoking from Menards at a reasonable price. I've been seeing a lot of buzz about Fruita woods, and the quality. Anyone use Fruita vs store bought brand...is it better...