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Thanks Russ. Everything turned out great. I cooked up nine 2 pound slabs of ribs and grilled about 15 good sized Chicken Breast. I should have had plenty of food with the number of people at the house. There is barely any left overs. I would say that was a success. And everybody liked the...

Thanks for all the advice. I had alot going on with this cook. It's all a learning excercise. Some issues I had. The Door was not sealed. Nor was it set properly. It was off center and had a gap at the bottom left corner. The Door was facing the direction that the breeze was comming from. I had...

Jeffr, The ribs came out great, all things considered. I had some problems along the way getting my temps in line. Ended up running hot in the early part of the smoke and cooler in the end. I think the ribs themselves came out great. The Britu's were by far the favorites.I was surprised that...

Steve, This is actually my second smoke. I Cooked two Butts the first one. I was able to keep the temps down for that one with no hang-ups. I have turned the lid vents away from the breeze and that helped a little. I think my door is not sealed. I'll be picking up some 3M high temp. tape after...

I have ribs the Smoker. I am shooting for a temp of 225 at the top grate and the temps have climbed to 250-260. I have tried everthing I can think of to keep them down. I added cold water to the pan, closed all the vents, turned the door away from the wind. I attemped to close the top vent for...

That makes three of us. I have Three 2 lbs. slabs of Ribs with a Texas Sprinkle and six 2 lbs. of BRITU. Having some trouble keeping the temps down. Wish me luck.

I have been noticing that most people seem to prefer to apply their rub and let the ribs sit for a few hours at Room Temp before Smoking. Is there any dissadvantage to rubbing the ribs the night before?

I'll be doin a whole lota Ribs. This Weekend I am having a bunch of guest for my g/f's Birhtday. I will be making 9 Racks of Ribs (half BRITU and half Texas Sprinkle with an Apple Cider/Jack Daniels Baste.) I hope to see what my guest prefer. I am also throwing some Chicken Breast on the Grill...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: This article is very good at explaining the danger zone in the context of BBQ. <HR></BLOCKQUOTE>I just read that article. Now I am a bit comfused. According to the Renowned Mr. Brown...

I ended up using a crockpot to reheat my Pulled Pork. It worked well. I wish I had put a few more Butts on. I didn't get any left overs after this weekend's smoke. Sure could go for some today.

Thanks for the Feedback. Reheated, both tasted about the same. The pre-pulled Pork was easier to reheat and didn't dry out at all. I'll be pulling the meat fresh from hear forward. Thanks to everyone on this board, My first Butts were a great success.

My Butts (one 6 and one 5 lb'er) finished last night at 10:20. Total cooking time 14 1/2 hours to an internat temp of 201. I ran into a little bit of trouble in the end when I had to leave the WSM unattended for an hour and ran out of coal. That probably added about an hour and 1/2 to the...

I've had my Butts in for 7 hours and I just put a Thermometer into the larger one (on the top Grate) Internal Temp is 160. After reading some more, I decided to bring the temp up to 230-240 (at the center grate).I'm thinking another 4-5 Hour should do it. Will it harm the butt at all if I reduce...