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This is something I've pondered a bit about after reading a post from a former Weber employee. If I recall, he posted something to the effect that the wsm isn't designed to be used with a windbreak, or something like that, but I've since forgotten the exact context. My thought or question is...

It's all in where you measure temp in the smoker. If you want shorter cooks put the probe right next to cold meat like center grate between a couple of pork butts, or go by the Weber dome gauge with the smoker in the shade. Conversely, if you want to measure the highest temps, hang a probe in...

To add to Enrico's good suggestions, personally, I prefer to either foil ribs some during the cook or use water in the pan. Otherwise, it's easier for me to get the "jerky bark" texture that most folks, or me and my crew at least, don't care for. I know you don't HAVE to foil or use water, but I...

I've got the hinges on both of my wsm's, and the covers still fit fine.

I believe you, Dustin, but trust me. There's a few species of hickory that' are killer as well. Around here shaggy bark hickory is very popular, and the smell of it's thin blue smoke is really something else! It does something amazing for meat, especially pork shoulder.

Butcher paper sure has helped my brisket cooking, I'll tell you that, but I'm not privy either. Just going by what Franklin has said in his videos. From what I've read, the late Louie Mueller would be super proud of how his son is cooking, and his joint was listed at the very top of the list...

Regarding direct vs indirect, low and slow vs HH, I'm no expert, but I read that those were differences between the hill country and the central Tx styles of BBQ. Regardless, my main point was that simple as it sounds, a big part of the flavor is because they know how to smoke and cook with a...

I agree. I'd even out the grates best I could. I've done many four butt cooks on the 18, and while you can certainly cram two big butts on a grate, I think that a little more heat between the meat is better for more even cooking. As to what gets done first, remember that thicker takes longer to...

Maybe so, and I think that Franklin even mentioned in a video that he cooks up to 300. Like most pitmasters though, he recommends the typical 225-275. Where I'd differ with William's post is FOIL. I don't like what it does to brisket bark, and so I'd like to think at least that the very best...

Ha! I figured I could get a Texan to bite! ;)

Ditto that. I put the wood chunk on the cooking grate over about a chimney's worth of hot lump. Here's the best way I know of to grill spatchcocked chickens: http://www.seriouseats.com/2012/08/the-food-lab-how-to-grill-a-whole-chicken.html?ref=grilling

Great tip. The best smoke flavor on any chicken off of my WSM's has been lump only with a Minion start. I don't add any wood unless the lump is burning so clean as to not produce any discernible smoke.

I'd just use a grill, since the plank needs direct heat to smoke, anyhow. I know you were asking about smokers, but regarding your concern, I've grilled all kinds of fish in Weber kettles and never noticed any fishy flavor carrying over to other meats. I've never tried hot smoking fish in my...

So do any of you fellas have any idea what makes central Texas BBQ so special?

Although foiling till tender after getting color is pretty foolproof in avoiding dry ribs, I generally prefer to just smoke till tender with water in the pan.

Tenfour, and I feel for you since pulling out all the fat not only takes a lot more time, but adds time for cooling and drying. That reminds me of an event we catered for a friend a while back. Only after a couple of emails ironing out details, amounts, and such, that she mentions she doesn't...

Then assuming it had fat to begin with, probably overcooked.....but I've never smoked a boneless butt. I know they get more bark since there's more surface area....more likely to dry out, as well. Anyhow, maybe someone else can chime in, but at least with bone in butts, there's no fat left in...

Charcoal briquettes soak up moisture and humidity readily, so you might not be able to get so much leftover charcoal to burn fast enough, at least with water in the pan. Also, it's highly likely that your temp gauge is sticking and reading low. It's only a wingnut holding it, so check it for...

Keith, there should be a little fat left, but in my experience, if a lot, it's an indication it could've gone longer in the pit. Pulling pork isn't a chore if it's cooked long enough.

From what I could tell from your pics, it looks like you didn't need any help at all! As far as rolling ribs though, I'm sure everyone has their own technique. For one thing, full spares don't roll so well. Anyhow, you just use a skewer to hold the ribs coiled, and it's very easy to turn them...