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I've always used mustard on my pork butts, but you never taste it or notice it. I may try the next one without just to see if there's any difference.

Mine must burn hot because if I left the vents open almost halfway, my cooker would be up around 300. With Comp K I have to pretty much shut my vents down all the way to keep it around the 230s.

I don't see how someone can foil for two hours and it work out. I'm not saying it can't because some of you say it works. I just know that after one hour of foiling, my bones are falling off the meat.

Well, I had read about the 3-2-1 method (I think that's what it was), but if I cooked for three hours, then foiled for two, I'd have to pour my ribs out of the foil.

I agree, I don't trust BBQ cooks who are that skinny. I'll listen to someone who looks like they've eaten a bit of bbq themselves.

I think that's why I'll try both ways and see which one I like better.

I'm curious, how open were the vents? I have to pretty much shut mine down to keep Comp K from getting way too hot. Don't get me wrong, I like Comp K and will continue to use it, but just curious how you kept the temp so stable for that long.

While I was cooking a pork butt this weekend (on the bottom rack) I put a rack of ribs on the top rack. I cooked for 3 hours at 250 degrees and then foiled them for an hour. After taking them out of the foil, I couldn't hardly pick them up without the bones practically falling out of them. So, I...

From the original post, it said he was using K. Would using lump help get a little more heat in there? I've never used lump during a smoke, but I know from using Comp K that heat was definitely not a problem.

hehe, is it RO? I wouldn't be surprised. I'm not sure why I didn't like RO. Maybe it's because I wasn't used to lump. I bet now that I've used lump a little more I probably wouldn't mind RO. And it's readily available at the Walmarts around here. I might give it another shot.

Looks like it uses some kind of convection cooking to cook things a bit faster. No idea how that would work. Hopefully, someone who has used one will chime in and let us know how it went.

Did two more smokes this past weekend using Comp K. On the first one I was doing a pork butt and was trying to keep the temps between 225-250 using the MM. For about the first half I was able to do this by keeping the bottom vents open only a sliver. But, about halfway in, the temps started to...

I used it a couple of times this past weekend. I really liked it. It started up pretty quickly and didn't have a bad smell or anything. I may continue to use it.

Well, I got a bag of it and I'll be cooking tomorrow, so I'll be trying it out. Glad to know it's not a crappy brand.

Anyone tried something without the rub? Just to see how much of a difference it really makes?

I definitely remove the membrane. I like being able to eat my ribs without having to eat around some "shoe leather." A while back I got some ribs from a local bbq joint and I noticed they didn't remove the membranes. It was a pain trying to eat them. So, for me, it's worth the extra effort to...

I was at Food World tonight picking up some stuff and happened to walk by their charcoal section. I noticed a brown bag of Full Circle Lump Charcoal. I had never heard of it, but ended up getting a bag. It was 8.8lbs for 5.99. I plan on trying it out in the grill this weekend. The only other...

Do y'all keep yours outside? I keep mine in the garage and have never had that problem. Although, I've only had it about a year, so can't tell too much from that. But, when not in use, I keep mine in the garage with the cover on.

Out of curiosity, when doing that much on the WSM, how does that effect the heat or how long the charcoal lasts? Does it take more "power" to keep it up to temp?

Unused for 10 bucks? Wow, you got a steal! This site is great for learning a lot. I've learned a tons just looking through the boards.