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Hal Using the WSM cooker is kinda like riding a bike, once you learn you never forget. Happy smoking good Luck with the ribs.

Larry Thanks I'm going to cook my next meatloaf lower and slower and give it a try. My family loves the meatloafs I've cooked in the past on the WSM. Maybe you gotta better smoke ring cook it at the lower temps as well ? John

Larry Just curious as I'm thinking about cooking a meatloaf this weekend. And the fact you have such a nice smoke ring as Ray indicated. What temp did you cook the meatloaf and roughly how long ? I read somewhere a while back the some were cooking meatloaf at 250 ish, asked the question, but...

Larry It's not sauced so I should be in good shape. We chose to eat the skin this time. When it soo crispy as it was yesterday, I gotta believe, most of the fat was cooked out of it. As a senior, I do watch my fat intake somewhat, although once in a while what the heck. Happy smoking !!!!

Larry The ribs turned out great, they were done in a little over 2 hrs as you said they would. They had a nice texture, were tender & juicy, just the way I like them, tender enough to chew eailey yet not fall off the bone, but pull off the bone easily. Chicken turn out great also i was...

Is there anyway to reheat chicken thighs and still maintain the cripy texture of the skin. I doubt it, but thought I'd ask the question anyway. Any info appreciated. Thanks

Davidd I'm always looking for BBQ type shows as well. I heard on the food network sometime next week there starting their BBQ shows. That's the good news, the bad news is probably they will show all reruns, from previous years. Although I'll record them any way, might pickup something here or...

Larry I'm cooking spares, just cut em up, going out side to get started. Thanks again for your help. Have a good day.

Larry I was outside starting the charcoal, just came in. Roughly how long do you think the ribs will take to get tender not falling off the bone with no foiling.At 325-350 temp. Just an approx. time so i can time the finish with the chicken thighs. Thanks again

Larry What temp would you recommend ? I was thinkink about 325-350 ? would you foil at some point as well ? thanks

Is there any harm done to the finished product, if you cut a rack of ribs into 3 or 4 pieces before smoking them ? Thinking about doing some chicken and ribs at the same time, starting the ribs sooner, but hopfully finishing at the same time. Cutting the rack into some pieces might make...

Larry Looks good. Do you then cook the meatloaf on the tin foil on the WSM ?? Also i usually use a loaf pan when I make my meatloafs, like your idea just form it in the mixing bowl and flopp er out on the tinfoil and away you go. By the way, meatloaf on the WSM is the best meatloaf, my...

Branon Do you cook the chicken halfs with all the vents open 100% for 2 hrs. I want to try some chicken halfs hopefully this week, thats about the only way of cooking chicken I haven't tried so far. Any info appreciated. Thanks

Gary I would like to know what if any mods you might have made to to WSM cookers ?? Thanks

Thanks Larry

Larry That's a good "Trick" if you will. In other words cook to medium rare to medium, when the meat will still be tender, hen slice thin and put in the beef stock to lets say "Change" it's appearance, the Family will never know !!!! Unless they sneak on this weber forum ? Chris you recipe...

Chip I always wondered how his camero got from one place to another. I kinda thought maybe he might drive it, but I'm sure now he wouldn't have had enough time to do that.

Gary Thanks for the informative reply. You certainly know your meats. I was asking about the Bottom round roast becauce local grocery store chain (Weis mrkts.), has them on sale for $1.49 per lb starting tomorrow. Thought I'd like to give it a try because it's a good deal and I never cooked...

After searching this forum for bottom round roast, it seams to me the only way to make it, is to cook to medium and slice thin for sammy's ? Can you cook it and then pull it, like butts ? Can you cook it until tender ? My family not me, donesn't like any signs of blood or red meat. Any info...

Last night DDD showed, a place supposedly smoking pork butt, that looked like a boneless butt, and the guy butterflied it. In other words sliced it almost in half, flopped it over and basicly, it was half it's original thickness. Then supposedly smoked it for 4 hrs. Question does anyone do...