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Very nice Don! I spotted your cocktale there too...perhaps a nice bottle of Merlot with that good lookin meal, as well...hmmm Super job, Don

Well said Jerry ...the first 18yrs the WSM was made it had no therm at all...just set the bottom vents to 30% open on reasonably nice days and smoke away ...doneness checks then, as now, were the secret to success ...later guys started adding their own tru-temp dome therms, then polders, then...

Corey, when raw slabs of ribs are handeled while prepping and placing in the cooker, I'm certain you've noticed they're pretty limp,... once they're cookin for a while, they get fairly rigid...what you're lookin for in doneness will occur generally at the 4hr point (@ 225* dome temp) plus or...

OOOPS! Corey, sounds like they were over cooked I cooked baby backs twice this week ...as usual, I shoot for vertical on the weber dome therm..close enough In both cases the cooker ran 225-230*, using boiling H2O, and bottom vents set to 30% open .... I checked for doneness @...

Generally speaking ribs pull from one side, where the meat is thinnest.....just the nature of the beast I put the skinny side of the racks inward and the thickest ends where the lid vent will be, this evens out the the cooking process, IMO ...by the way if it's cold enough out to require the...

I lite my Q 100 with the lid open and pause momentarily after turning the gas on, letting the gas get to the burner, then mash the igniter 1 or 2 times, voila! ...the point being made earlier was that in the event of battery failure on the electronic ignition equipped models, one could mash...

Harry uses all the electronic stuff, so I'm certain he measures it at the grate 'cause that's where the chicken is ...on the other hand, if the temp varies from 300*, well then, the cook time will vary inversely,as well

A wind break helps ...but, IMHO, a heat sink in the ol' H2O pan is even more important...as an example H2O can't get hotter than 212*...i.e.230-240* is as hot as you'll ever see on your Weber dome therm....on a cooler, windy day the dome therm will prolly only show 200* but it'll still be...

Take Michele P's advice from a previous post....find out what your wifes favorite smoked food is and make it for her...first

Hey J ...I'd burn/smolder one...if I liked the aroma, then go for it

Welcome Mark Don't know your location/climate... but here's a simple way to do ribs the first time: ...Start with a chimney of unlit topped with a chimney of lit coals...then, add 4-5 fist sized chunks of smoke wood...assemble the cooker and add 1.5gals boiling H2O to the waterpan. Next, add...

Hey Chuck I light my chimney as you do, so I sold my CIGs .... as an aside, I bought a Q 100 for the RV, man that little rascal will sear steaks & veggies, etc soooo ... for super quickie meals we use it a lot

Now Michele, that's a stroke of genius!!!

My experience presents a slightly different view ... I found the ss Performer to be a PITA because your can't access the storage under it without removing everything from the table top...same thing applies to using the propane lighter ...I willed my ss Performer to my kids and bought a new...

Good lookin brisket

Hey Christopher You & I do a short 4-5hr cook almost identically... i.e. for a rack of ribs on Monday and the one I'm doin' tommorrow ... usually I have left over coals to reuse, approx a chimney full...to that, I'll add a full chimney of lit <span class="ev_code_BLUE">K</span>, and add 1.5...

..in a Weber kettle 350* for a full hour gets wings & skin the way ya like em .... maybe lengthen your cook to an hour?

Hey Bob ..interesting review...I used some with the hickory in it earlier today & that review supported my impressions of the new stuff I like it...less smoke, more heat, longer burn, less ash, a little slower ta light...I think it's a pleasant improvement...while not earth shattering, I'd say...

Not much difference this year Maynard!!! ...we're what you might call reverse snowbirds ,..we live primarily in Fl, but spend most of the summer between Memorial Day & Labor Day in Mn, avoiding Fls high heat/humidity ....WSMs & Performers in both locations to ease the pain!!

....or, anything in the shaded SMOKE area of your Weber dome therm is OK too...200-270*