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I have the 5 lb. vertical with the plastic gears. Worked fine for what I do with it. Does anyone know if spare tubes can be purchased for it. Mine "disappeared".

And if they get done early, you can wrap them in foil and put 'em in a dry cooler full of towels or such. I've kept 'em for up to 6 hours and when I took 'em out to pull 'em they were still in the 150-160 degree range.

I foil ribs, unless I get busy and forget! Never have foiled butts or brisket. Have foiled salmon before, but usually just on the bottom.

I recently aquired one of those upright models. I'm still getting used to it, but the one thing I have noticed, and am mildly irritated about, is the fact that it wastes a good inch of bag material for every seal. The other thing I noticed, it doesn't seem to pull quite as strong a vacuum as my...

I've never heard of anyone changing their rub for the seasons, so of course I don't. And like you said - the temp inside the WSM will be the same, so the meat won't know it's winter.

I use this one to light my charcoal - propane torch Hasn't failed me yet!

High-temp rib cook The upshot is - cook 'em at about 325f and they'll be done in roughly 2 hours.

I've done Bigwheel’s World Famous Top Secret Prize-Winnin' Pintos in the WSM. Great recipe. Not the traditional sweet-tasting baked beans.

That must have been some HOT coffee!

Yeah man! I have two - one black (for coffee), one white (for spices). I'll have to try the rice trick. Thanks!

Wasn't exactly the 4th, but my Dad just got out of the hospital on Saturday. The meds he's on has reduced his appetite to about nothin'. Served him up a pulled pork sandwich. He had no problem finding an appetite for that. Ate the whole thing. So I guess my Q did pretty well.

If it were me, I'd put it under the top rack. Keeps it out of the way.

If you're trying to get long burns, you need the Minion method. Fill the charcoal ring with unlit. Start 12-14 briquettes in the chimney. When they ash over, put them on top of the full ring of unlit. Assemble the WSM with all vents full open. Monitor the temp and when it hits about 200F start...

I just used one of those electrical conduit nuts. The really thin kind with all the tabs around it - like these

Good question. It's not a WSM modification, so it wouldn't go there. Maybe General Conversation since it doesn't fit specifically into BBQin' or Grillin'.

I'm no expert, but I did stay at a Holiday Inn Express last night - just kidding My guess on #3 on your list is that the softwoods are burned down to coal before being used, so most of the resins and undesirable volatiles are burned off. Could be wrong on that, but couldn't imagine any meat...

Update: Well, I added a bit of salt and sugar to the mango/chile salsa, and added salt and some cilantro to the lime/jalapeno sour cream. Then I put both on the appetizers. Made some with chopped pork and some with BBQed chicken. The flavors were much improved. They went over very well.

Cilantro! That was the other thing I was wishing I had for the sour cream. I did put a little sugar in it - your suggestion mentioned lightly sweetened. I'll try adding some cilantro and a little salt. On the mango salsa, I was wondering if adding some oil would help it, but not knowing enough...

The salsa was mango, and several different chiles (red bell, fresno, poblano, jalapeno, and New Mexico?). I don't know much about making salsas that don't have tomato as the base, so I didn't add anything else. The sour cream was lime juice, lime zest and jalapenos. No sauce on the pork, just...

Well here's what they turned out like. I thought the flavor was missing something, but I'm not quite sure what yet. I'll have to keep working on it.