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Susan, How did you judge the temp of your ribs. Haven't heard of may folks measuring them that way. Usually just do the pull test based on my personal prefs and I just know about how long it takes to cook them based on how I setup the grill and all. Thanks.

Thx keith, the RE looks tasty, but my scratch and sniff cpu screen isn't working....how'd it smell. Guess I should have invested in Emerils "Smell O Vision" ha. Thanks.

Bill..them tacos sound good. I remember reading about it earlier in the week. We're just talking about putting taco seasoning on "Chuck" and then cooking em' just like normal 225-250 till 190-205 based on personal prefs? That sound right or how r u doing it.

So folks....who's cooking tonight and whatcha cooking. Wish I was....still at work till 0600 Sat morning then gonna get a turkey going and then do a overnighter Sat night with 2 x 8.5 lb butts. Gonna do one with the MR. Brown and one with the yellow stuff with some Tony Chachere's Creole...

Al, Thats cool...its just that I was looking on the site and they never mention anywhere that they have two diff types of dry rub....only lets you chose from one type. Thanks.

That sounds interesting as well Chris. Gonna probably make up my mind right before I actually cook the dang thing...some many ideas so little space on the WSM. Hummm....may just have to get to birds and put one on the upper and one on the lower rack. Or could be the excuss I'm looking for to...

Nick.........don't forget PICs we need to see pics. That way I can show them to the wife...try to convince her to let me give a leg of lamb a shot next weekend.

Susan, How'd it turn out. Got any other cooks planned for this weekend. I'm still doing a turkey tomorrow and planning on doing an overnighter with 2 butts. Got pics? NIGHTS suck...hate working fri nights. But hey least when I do the overnight cooks I'm used to being up anyhow LOL

Got any pics of the RE?

Kevin, Should come to my part of the state...Tampa has been pretty lucky so far. Good thing to keep the WSM out of the wind......don't want to look out the window and see it's bullet shape flying by. Now a cow is ok but if WSMs start flying were in trouble LOL.

Chris, Just curious..what type of lump did you use? I've had probs in the past with lump burning up quicker than the old standby that I typically use (Kingsford). What's your experience show?

Or...a brisket for you nick and one for me. But who's buying the beer?

An oldy (the post) but a goody. Guess I don't like seeing a post with no witty responses..lol I think this whole 50% yield thing is a racket...lets blame it on the mob. No really if you want more meat...cook more I always say. YES I'm working nights this week and YES I'm sooooooooooooooo...

As far as I am concerned the only thing I use mayo for is Potato salad and even then I use more mustard than mayo.

So you like alot of butts....big and small LOL Just kidding. I have gotten 6 x 7-8lb butts on there before. I put 3 on top and 3 on bottom. Just put a bit of foil on the outer edges that touch the side of the smoker to keep them from burning and then when the shrink up some I removed the...

Dang Chris...thats certainly one of the longest WSM cooks I have heard of. You da man. Nice.

Susan, So how's the cook going or have you retire for the night......well retire for a few hours shut eye.

Susan, I'd love to hear your recipe for hot sauce. I have been wanting to make some and can it for future use but haven't a clue how to start.

And Lamb loves me........send it to mmmmeeee. Haven't cooked one in years and certainly not on the WSM. Are there any suggestions on the temps, cook times, and I like mine fairly rare...like med-rare. What I posted earlier in the thread was just a suggestion based on my experience grilling...

YEPPERS..............but a good excuse for a party nonetheless.