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Jacob, Did you use Kingsford or some other briquette?

If you don't use any liquid in the water pan then it can get warmer on the bottom grate, but its not a problem - just a few degrees in my experience. Since you are doing low and slow - you should not have any issues at all. Also, I have done cooks they way you are and try to time putting on...

I agree with Scott, you don't want chicken juices dripping down on to your ribs - very unhealthy. Good luck with your cook!

Well, I have to comment on this because I am torn between using Kingsford and getting the superior smokering and using Royal Oak Lump and getting superior taste. For me, lump definitely produces far better tasting meat than K - my customers and my family/friend notice the difference. However...

Well, those would be "Rib Tips"! Yummy!! Rub'em, Smoke'em, Cut'em and then Eat'em!

I always cook mine 3-2-1, they come out better than excellent!

I have an all-purpose dry rub that I use on everything; pork, beef, chicken, fish, etc. All the people I share this with thinks it is great and... of course I think its da bomb! All-Purpose Rub

You will need 12 racks to give each person 4 bones, 18 racks for a 1/2 slab which is approx. 6 bones. I think 7 slabs will only allow 2-3 bones person. If you have a few ladies who really like the ribs and take a 1/2 slab anyway, some of the guests will not get any. I learned to err on the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: Just a guess, but I'll bet this had nothing to do with undercooked meat. I'd bet it had to do with holding the meat at the wrong temp (or who...

I will believe it when I buy it!

Good golly that looks good!

6 hrs does seem to be pushing it. I do my quick cook butts on the WSM by running at 300* the whole cook. When the butts hit 165* internal I foil them and put them back on the smoker. That still takes between 7 and 8 hrs depending on the butt. Tony

Paul, I have been working like crazy! My oldest son graduates from IU this May, my twin girls are Sophomores at IU and my youngest daughter is preparing for Purdue in the Fall! Between all the stuff that goes along with that I get to visit the message boards every once in a while! Things...

I really like rib tips...

Better safe than sorry especially with an affordable cut of meat like butt. Personally, I would throw it out... thats much better than throwing it up! Tony

I am back to Kingsford too... again! I went through a switch to RO lump last summer and wound up coming back to K. What I find is the same thing I found last year, that is, lump burns hotter which means it burns up faster which means shorter total cook times. This is not good since I do a lot...

Jonny, No, its covered because I hosed it up and it looks horrible! I sprayed it with oven cleaner and man was that a bad move! So, I am going to order a new one from Weber. Tony

Wow! I only had to feed 60... 300 for your cook? Dude, you're a machine!

Matt, Yeah, it was about to rain pretty hard... but it didn't. So, I just let them stay there. Heck, do you know how much money I save on air fresheners by doing that? There nothing like the essence of pork to make your house smell great!

Ok, here is a pic of my cheapie Meco grill smokin' some brats and burgers over hickory chunks for big daddy! She's old, dusty, wiggly and cheap... but man can she cook! Do any of you guys have any old cookers you still use for more than a holder for your charcoal starter...