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I know you mean the thickest part if the flat, but to others, I you taking temps as a guide take it from the flat

You won't regret a WSM especially if if you a kette user. Don't add unlit to lit. A minion burn which is the opposite will not give that bad taste. KBB is fine to use dispite the haters. I keep some lump on hand for the few times I do need to add unlit because I needed some extra time

Leave it wrapped to absorb some of the au jus back in

Themopen for president

Sounds over cooked. If you cooler it directly from the smoker, it actually contined to cook. You really only need to cooler if you plan to hold for hours. My last rested wrapped on the just the open counter and was still 170 90 min later. Sounds like you were real close on this one. If you...

Welcome aboard. Here is the text book answer. Water helps keeps temps down in the 225 range and prevents any big temp spikes. Empty pan allows you to run hotter but also is easier to have temps run away from you, hence why weber wants to make it easier for do. Can you make good que with or...

I've done an event where they provide the ribs that that had the butcher cut the rack down the middle for riblets

Chicken has great color. Congrats on that. I'm sure that was enough to make you want to do it again

Foiling is a technique many will use for competition to control the color, add additional flavors and to create tenderness while doing the first two I mentioned. Not necessary to create a good rib for backyard eating

Cook it until it is tender, not to a temperature. Then when you take it off, vent it for 10 min or so to let heat out some so when you cooler it it will not continue to cook. Cooking to a set temp is even harder to judge when foiling as the foil give false readings. Next time you cook foiled...

Some people really like cooking over the coals with the dripping grease. Will defiently give a different taste

Just remember there is a difference between putting a few lit on unlit vs dumping unlit into lit. The later will give you a really bad smoke and taste

May I suggest a snake burn. 2 high 2 wide, then get it started with 8 lit. Your temps will stay down and maintain a consistent temp. Last time I did I had the bottom cracked on the OTS and the tops open and ran in the 260-280 range with ease

Me too. I never did see what kind of wood u were using. I light 12-15 coals and use about 4 chunks. Never had a problem

Yep, inject, when bark sets and you are happy with it foil with a beef broth/Worcester mix until probe tender.

Many will cook one butt to slice and one to pull

I thnk rubs are like beer. There all good and all different. Lots of good recipes on this site for them. Also I hear the weber line is pretty good. I know SAMs club sell them but I'm sure you find them else where. For other competition style, try Oakridge, Smokin Guns and Big Poppa

Only once? What happened during the winter:o I would go after pork again. Where abouts are you. We have a good supply shop here in the twin cities. Quetopia bbq

I think foil is just another tool and as any tool their not all used the same. I like them either way depending on what I am after

Mine just need minor tweaks and after some cooks, I get no smoke leakage