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I love beef ribs and have done them numerous times on the WSM. They need to be really meaty to start as the "shrinkage" is amazing.I did do both one time and found that the beef ribs tend to finish a little sooner than pork and are less forgiving. When they are done they are done and I get them...

Tony, so you put the whole thing, kraut and all on the smoker?

Not to waffle but I like vinegar if it is mixed through the pork and tomato based if it served as a "side" to the sandwich like ketchup.

I have also done some "fresh" polish sausage to great success as well.

I agree with Brian, I used to scrub it clean until I felt like what's the use and it has not affected my smoker at all.

Personally I move the unit to the apron of my garage and strageically place three fans to "direct" the smoke of of the garage itself. However my garage does smell like a smokehouse even when the VWB is not in use. Still I never have any saftey problems be it CO2 or fire, ect.

I was in Johnstown, PA this past friday and Alex Froelich's meat market, at 77 D street, sells Humphtey's lump charcoal which I think is from your neck of the woods(the zip on the bag is 15??? so that puts it in western pennsylvania I assume). Call them first as their hour vary. Oh, they have...

I go to 190 to 195 then pull when I am able to tackle it without burning my fingers. Usually about an hour or so later.

I did use lump for a few smokes in the beginning and even though I love hanging around the "bullet" checking temps, vents, and such, it is way too unpredictable and not worth the hassel. No consistency at all, more eratic than the stock market. Only Kingsford and/or Royal oak for me now.

Well I found that it burns just as long as Kingsford but I know some others on the board found it to be a little faster.

I picked up Royal Oak at the local Sam's Club for $7.11 for 48#. A great deal and I have found after four cooks it is IMO not much different than Kingsfors except the brickettes are more intack. However a full skid was gone in two weeks so I will be back to Kingsford.

I have never trimmed a brisket or butt and never have had a problem. I do remove some of the fat, of course, prior to serving.