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I prefer bone in because boneless has more surface area to dry out. I prepare both the same. Inject, rub, foil in cooler when probe tender.

timothy, those mushrooms sound good!

I usually add a fattie, ABTs, pig candy, MOINK balls. Sometimes a piece of ham to slice later. I'm curious how you did the cheese at the same time? Wasn't the heat too high for cheese?

For MOINKS I just buy the frozen premade beef meatballs. I rub the meatballs first, wrap in bacon and rub again. I like sauced. A mixture of Sweet Baby Rays, Honey and hot sauce. Good luck on the cook.

MOINK balls are always good at parties and can be reheated later.

Nothing like a Vienna Beef, Chicago style!

Picked up an earlier version of that one with 3 canisters practically new off craig's list for $35.00. Works great.

Best tongs I find is in a restaurant supply store. Cost just over a pair at target and twice as strong.

Bought my first gasser this year. I use the side burner under my chimney starter. $200 chimney starter. It is nice for the quickie dinner when time is short.

I would follow Berry's recommendation. I find as the butts sit they gain more flavor anyway.

I like Lawrys rubs. Haven't seen the Havana Garlic out here yet but will look for it. Sounds good. Love pork chops and a good rub can make them juicy.

Rib eyes for sure. A little EVOO, garlic powder, salt and pepper. Saute some garlic, red wine, onion and mushrooms the add a little sour cream and top the steaks with that. Don't forget a few shrimp wrapped in foil with butter and garlic on the grill for a few minutes. What time do we eat?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: HELP!!! My ribs have been on for 30 minutes and the WSM is only up to 165. I'm afraid to cook them on too low a temperature. Should I be...

Look into Spatchcock Chicken. You butterfly the whole chicken flat and rub both sides. Really comes out good. I also highly recommend Ployboys Yardbird rub on chicken. Excellent.

Just a thought. You say all the vents are closed. The top vent should always be wide open. I keep mine around 225 to 250 with top open and bottom just barely open. No problem burning all the wood chunks.

Here is the one I make in he bread machine. Comes out great. Enough to make 2 12" pies: add 2 teaspoons of sugar to 1.5 cups of warm water (100-115 degrees) stir in 21/4 teaspons yeast & let it sit 5 minutes pour this in a bread machine with 4 cups of flour & 2 teaspoons of salt, 2...

Do the spirals dry out on the smoker? I always foil in the oven to keep moist. I see you do baste so maybe that keeps it moist. If anybody on the west coast has a Fresh and Easy by them they have a great cherry and pineapple ham glaze.

Cant argue with #4 Dad should get whatever he wants....

My logic is opposite of JimK. With the therm in the biggest roast I figure when that starts getting close to temp I start probing the smaller ones. This way I always know the temp of the largest to keep from over cooking. IMHO

I always put my largest butts on the bottom with the probe. The dome usually runs about 25 degrees hotter. I use the clay pot in the water pan. This way the ones on top are done sooner and you can take them off without disturbing the bottom rack or playing with the probes.