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Donna; That is an EXCELLENT illustration! I've been using the bottom vents to control, leaving them wide open until 200 degrees then closing them down to control temps on the way up. I often adjust the top a bit (never below 50%) for final control. I mostly smoke at 275 for both butts and ribs...

Robert-R; Excellent tutorial with nice pics! Good job! Keep on smokin’, Dale53:wsm:

I am seriously allergic to shell fish of all kinds (any crustacean). The fumes from cooking shrimp can set off an asthma attack and eating the meat causes my throat to swell shut:(. Black walnut wood is toxic and is was often used for grain bins in this part of the country because insects and...

GFS (Gordon Food Service) ran a sale on Bone-in Boston Butts this past week for the Memorial Week sales. I got an email notice, but when I got there they were sold out. However, they gave me a "rain check". I checked with a couple of fellow smoker friends, and ended up picking up the "rain check...

Early on, I just flat followed Harry Soo’s directions from this web site. I had immediate excellent results: https://tvwbb.com/showthread.php?21030-PDF-The-BBQ-Wisdom-of-Harry-Soo The only thing I do different, is I cut the rack of ribs in half and use a rib rack on both grates whether I am...

Those wings look GREAT! I could some serious damage to those������ Keep on smokin’ Dale53:wsm:

The price doesn't seem extreme: https://www.amazon.com/exec/obidos/ASIN/1250137845/tvwb-20?tag=TVWB-20 FWIW Dale53

I got several packages of the turkey lacing pins and make asparagus “planks”. Do your normal seasoning method but you’ll find it MUCH easier to flip the planks while grilling: https://www.bedbathandbeyond.com/store/product/heuck-turkey-lacers/1010587018?Keyword=turkey+lacer Keep on smokin’...

Happy belated Birthday from us, too, Rich! Keep on smokin', Dale53:wsm:

I have one Performer with gas ignition. On the other, I use the Weber starter cubes. I use an empty tuna can and one Weber cube (the tuna can, turned upside down puts the one cube higher up towards the charcoal in the chimney and you only need ONE cube). I've been doing that for years. It also...

I’ve had my “Smoke” for several months. I am extremely happy with it AND the heavy duty probes that come with it! Keep on smokin’, Dale53

I can suggest a non-traditional method on the Performer (or in this case, the Jumbo Joe). I set up a two zone fire with firebricks, use a throw-away aluminum pan filled with sauerkraut, then four or five sausages, then pour your choice of beer in the pan until halfway up on the sausages. Place...

Andy; Nice job!:cool: I must confess, I can no longer do wings and chicken parts any other way! Vortex! Vortex! Vortex! Keep on smokin’, Dale53:wsm:

MK; I just cleared out my Private Messages. Dale53

Full disclosure: I REALLY like SPARES, TRIMMINGS, ST. LOUIS CUT; BABY BACKS, ETC! That said, I prefer Costco’s “Loin Back” ribs above all else. Done properly, they are like “Heaven on Earth”��. Keep on smokin’, Dale53:wsm:

Well, I believe that I’ll be doing this, too, next week, if things go well. This looks GREAT! I picked up some Louisiana Chicken Fry today at Walmart’s and am anxious to try it! Keep on smokin’, Dale53:wsm:

When I am smoking ribs or Boston Butts for pulled pork on either the 14.5” or the 18.0” WSM’s, I ALWAYS use both cooking grates. It takes the same amount of time whether you use one or two, so I cook two Butts or three racks of ribs at a time utilizing both grates. I use rib racks and put three...

Tony and Maribel, You two have raised the bar, AGAIN! i just finished lunch, but I would tackle that plate, for sure! Keep on smokin’, Dale53:wsm:

BFletcher; My approach would be to try one, first. I would use it exactly as it comes. It might surprise you. Then, if it pleases you, get some on sale and freeze them. You can then experiment with rinsing and other rubs, etc. On a similar note, some years ago, I bought a pork tenderloin...

I use the “tin can” Minion Method simply because it is so consistent. I know EXACTLY what to expect. Keep on smokin’, Dale53:wsm: