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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> ribs aren't that thick so it is not very long for the smoke to enter the meat ... </div></BLOCKQUOTE> Smoke doesn't enter meat. Smoke particles cling to the meat's...

Just my 2 cents worth but here goes. Your brisket looks beautiful. Moist and juicy. But your pork butt, IMO, looks a little undercooked. Also, your comment that it was "just a tad dry" tells me sufficient rendering had yet to take place. How do you determine if your meat is done? Are you...

I highly recommend this recipe. I trim the fat cap off to allow bark formation on all sides.

I pull mine off when a probe goes through the meat like butter. Can't say that's ever happened in the 170's. Usually it's in the mid 190's.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Might be fun to try making my own smoked salt and smoke pepper in the WSM sometime. </div></BLOCKQUOTE> Is it any more difficult than just putting some kosher salt on a...

I have a bottle but it just sits in the cupboard. I have no moral objections to the stuff but I shy away from it since most commercial sauces seem to have LS as their main ingredient.

I agree that cutting them up is fairly straight forward. Recently, I've seen whole tenderloins advertised for anywhere between $5.99 and $15.99 a pound. That's what led me to ask if more $$ necessarily equates to a better product.

I've been thinking about buying a whole tenderloin to cut and vacuum seal the steaks/roasts myself. Less money spent and I get to cut it up however I like. My question is this. Since tenderloin is a pretty lean cut of meat, how important is the grading? Is choice really that much better...

Water in the pan does nothing for keeping the meat moist. It's there to keep cooker temperatures in check. Think of it this way. If you're making chicken stock and you simmer your chicken too long (I've done this), the chicken meat will turn out really, really, really dry.

Yep, I only use K and have never had anyone tell it imparted an off taste.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I once ran my maverick in my oven and was surprised to watch the temperature fluctuate by 40 degrees!!! Happened over and over again. I was testing a recipe and I wanted to...

I was fascinated by temperature differences when my WSM was brand new too. Through good advice gleaned on this forum I learned to pick one and only one spot for temp readings. The lid, grate, and vent will all read different temps because they're in different places. Now, I just drop my...

Here's how I do my ribs (hat tip to Kevin Kruger).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Water is a very effective heat sink, but a clay pot is not. </div></BLOCKQUOTE> Not sure I agree with this statement. I never use water and generally cook everything...

I agree with Mark here. I'm also curious as to how you handle your bottom vents while coming up to temperature. Assuming you have the air leak fixed, I'd recommend you leave all three bottom vents 100% open while the cooker is coming up to temperature. When temp gets up to about 210-225...

The best advice given to me when I started was to not over think temperatures. You can make great BBQ by cooking anywere between 220 and 375 degrees. Meat does NOT become dry from cooking at high temperatures. It drys out from being over cooked. Understand what tender feels like instead of...

A discussion of BBQ came up a couple years ago on a college hockey website I frequent . One of the posters linked to this site and I've been a frequent lurker/infrequent poster ever since.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just use my garden weasel . </div></BLOCKQUOTE> Pfft. Real men use a weed whacker.

I first got intrigued by BBQ after watching Alton Brown make a smoker out of two flower pots and a hot plate. I thought to myself, "hey, I could do that!". I found all the parts for about $60 and put it together. I bought a pork butt, smoked it up and realized that it was the best PP I'd ever...

Just to make sure I understand your original post. Were the small hard things extensions of the rib bones themselves? Spare rib bones are generally flat while loin rib bones are curved so maybe that may be a clue as well. I still think they were spare ribs that were labled incorrectly since...