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Just did 3 racks with it yesterday, works great.

On a side note, I did the Comp ribs linked in this thread, they were excellent, got a lot of good comments on them and possibly inspired my brother to buy his own WSM.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff S: OMG, BRITU rub is WAY too salty. Cut salt in 1/2. My ribs were still damn good, though! </div></BLOCKQUOTE> It's not really that bad, light...

For the butt, figure 1 to 1 1/2 hours per pound at 225 at the grate, I'd get it on the cooker around 10 pm tonight then you can just foil it and let it rest for awhile before pulling it at 12. Not sure with the pork loin, you only need to cook it to about 150 internal, they are lean cuts of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Just leave it as is for your first try and go light on the application, just a dusting.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">'m not expert on this board, that's for sure, but i believe the consensus is that rancher produces much more ash, not less. </div></BLOCKQUOTE> The ash is finer as noted...

They have to be clearly marked if they are enhanced so you should be good.

I've tried various Dizzy Pig, DDog and Wolfe rubs with good success.

Had some guy do the same to me, they were selling a package of different cuts of vacuum sealed meat, I may still have the guy's card so I can post the name of the company to see if it rings a bell with anyone else this has happened to.

Some people will put the coffee can with both ends cut out in the chimney to better group the briquettes together also.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">For some reason it seems as I had better control with water in the brinkman charcoal pan. I am not fully convinced, and might revert back to the water. </div></BLOCKQUOTE>...

Bryan is recommending you leave the cap on when you cook and then eat the thin strip of pork between the cap and the false cap, not the fat itself.

No problem, lots of ways to get done here from up there.

Bryan, might be better to stay on Rt 1 until you hit Bel Air then take Rt 24 down to Rt 40, it would put you on Rt 40 a lot closer to the places mentioned. We have Fast Eddies in North East but I don't know how they compare to the places closer to Baltimore. Next time I'm down that way, I'm...

Was it lump or briquettes?

HD doesn't typically carry lump, it's the Rancher briquettes that have been all the rage at HD.

Any issues with grease running over the sides of it?

It works great for smoking, it has been noted to have light ash that will fly all over when grilling and it's windy though.

Don't worry, you won't ignite that easily if a couple hit you.