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Great job Larry! The ribs look awesome! Windy City Smokers

Hey Al, dont see why not? Use whatever taste good to you! Let us know how it turns out. Windy City Smokers

How about a rotisserie mid section like the kettle! That would be sweet! Imagine doing butts and briskets on that! Windy City Smokers

For me it has to be 22.5", with outside handles, a better fitting door and gromet holes for lid thermo and extra temp probes in the mid section! Windy City Smokers

Not sure on the exact way for Mr. Brown, but I would say put the rub on all the exposed meat! Windy City Smokers

Hi everyone. If you new that your comments and ideas would be read by the folks at Weber for a new and improved WSM, what would they be? Windy City Smokers

I use one of those green scotch pads and a little soap and water, comes out like new. I believe the temp is taken close to the tip of the thermo? Windy City Smokers

I get mine at Sam's Club. They have sizes from 5 to 10 lbs for flats and larger sizes in the whole packers. Windy City Smokers

Sounds good! Perfect meal on a cold day. Windy City Smokers

Wether i cook a couple of slabs for home, a bunch for a comp or a ton when i cater, i always remove the membrane! Quality and personal attention to every little detail is what seperates how people from this forum do BBQ compared to alot of Q'joints out there! Dont ever sacrifice quality for...

Andy, nice score! Windy City Smokers

If your finishing cooking at 11:30, are you eating about 12:30? If so im sure the food will still be hot if you wrap in foil to hold. Your ribs shouldnt get to mushy wrapped in foil as long as they are off the heat. Windy City Smokers

The temp should hold pretty good. You might notice that you are using a little more fuel than normal but you will be ok! Good luck! Windy City Smokers

Great job Don! The pics look very good. Nice bark and looks real juicy. Its very easy to do overnighters with the WSM and you get great results too! Windy City Smokers

I never brine, but i do marinate. Cook at about 350 and no water in the pan! You should get pretty good results from there. Good luck! Windy City Smokers

Hey Dave, just wanted to thank your brother for doing his part over there so that we can do our bbq thing here! Windy City Smokers

Hey russel, I usually get my briskets from sam's. They only sell flats at the one here but range in size from 4 to 9 lbs and are either labled choice or angus. Ive never had any problems with them! Windy City Smokers

flats here also! Windy City Smokers

Ok Dave, that sounds good. I might have to give that a try. I can see how searing might lock in the moisture for a better result at the end. Windy City Smokers

Hey Dave, never tried but i would think that searing the ribs first would prevent most of the smoke and possibly the rub from penetrating the meat? What was the purpose of searing first, did the video explain why? Windy City Smokers