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That TurkCan rack that's discontinued at Amazon is available thru Northern Tool and Equipment for $8.99. Looks like it might work OK: TurkCan rack There's also this cool TurkeyBeerCan type (pretty heavy duty). It would especially be cool for Texans: Turkey Lovers Texas BBQ Beer Can Roaster Rack

Brandon, Nice rack! (Good looking Q, too). What brand rack are you using to hold those ribs? Looks fairly heavy duty, has space for ribs, and looks easy to clean. Don't think I've seen that particular style before.

Compared to most on this forum, I'm a real newbie. But, I bought a few books and read a lot before my first smoke (and buying the WSM of which I think is just fantabulous!). "Smoke and Spice" is my favorite.

I agree with what many have already said, knives are a personal thing (kinda like cars). I have a set of Henkels and a set of Wustof and I will say that one of my favorite knives is my Wustof Santuko with the little concave niches on both sides of the knife. It really is nice for carving.

Tomas, That meatloaf looked great! Did the container you placed the meatloaf have holes in it so that the smoke could penetrate even the bottom side or was the meat only exposed on the top?

Hmmm, what an interesting string of messages. I just have to add that my parents used to boil beef tongue (on rare occassion since all us kids didn't want to touch it ... much less eat it) and then fry it. I must admit, its not too bad (but not my first pick off the menu). Sometimes my dad...

Hmmmm, Jack Daniels and apple juice. Does the end product really have a hint of that ol' Tennessee whiskey? That sounds kinda good ... but then again, its all good!

I'm relatively new at this ... but, I agree with Kevin. I'd remove the netting and use the twine. Also, since it is so small and the only thing in the WSM, I'd suggest placing the meat on the lower rack (but, you probably already knew that)where the temps run just a bit cooler.

Yeah, I kinda agree with you on that smokin' wood smell. I particularly love the smell when I use cherry wood. The smell brings back memories from my childhood (I know, that's kinda strange, too).

Now I'm curious to try olive wood on my next smoke. I guess I'll have to go down and get some.

A friend of mine just told me a couple days ago that his uncle uses olive wood to smoke salmon. If you like salmon, try it on that and let us know how it turns out. I have an olive farm not far from me ... if you like it, I may be tempted to pay the rancher a visit during pruning season.

Just beware ... that red coloration on the inside of the barrel is not a smoke ring! ;-)

WOW! That's a lot of Kingsford. BTW, I'm not sure I've heard of a store named HD, is that short for something?

I'm remiss ... what do you all mean by "checking the bone." Do you mean does the meat readily pull away from the bone (like an overdone turkey)?

Just my 2 cents. I found 6 chunks of hickory too strong, too. I now go with 2 hickory and 3 cherry. That was much better. I understand pecan is milder like cherry (and really great with pork). But, I have yet to try. The first time I smoked (I'm still pretty new) I doubted the extra time would...

Rick, if you do more experimenting and you do find that your revised technique with sand works, I hope you post to this thread. Some of us are curious as to your results as to what finally made it work for you. So far, I've found water still works best for me ... but, it gets tedious always...

Hmmmm, I am glad you mentioned that you wrapped yours. I had thought that maybe I should have tried wrapping mine at some point to maintain some of the moisture. Now you have me mystified. I hope that someone sees our posts and can make a suggestion. Nonetheless, I'm sure we're both still...

I did a 6 pound pork (picnic) shoulder last week and was pretty pleased with it. However, I was surprised that it was a little on the dry side (not too bad ... I just expected it to be more juicy). The WSM was pretty consistent at 250 degrees for the first 4 hours. Then 5 more hours about that...

OK, thanks for all the helpful posts. It's in the WSM cooking away.

I picked up a nice looking piece of 6 pound pork shoulder and I thought I'd try smoking it (rather than a pork butt). Should I smoke it in my WSM as though it was a pork butt? Should I leave the skin in tact, score it (like a ham) or try to remove as much of the skin as possible before smoking it?