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I watched several BBQ pitmasters yesterday and it occurred to me why most comp cooks wrap. Most all use water smokers or stickburners which use only wood for fuel so they are constantly getting smoke the entire cooking time. To avoid over smoking they have to wrap. Those of us using WSM's don't...

http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm http://www.bbqdan.com/recipes/dry_rub.html I've made the Chef Paul Kirk one before and it does produce a great bark. Good luck.

http://www.amazingribs.com/tips_and_technique/mythbusting_resting_meat.html Like many things in cooking bbq here is an article that has a different take on the resting idea. I like this theory because it seems to be backed up by science and it contributes to the idea of keeping bbq simple. My...

FWIW I have my performer set up with 2 fire bricks down the middle. I leave the old charcoal where it is on one side, shake off any ash and spread old coals as evenly as possible and pour new charcoal(usually about 1/2 to 3/4 chimney depending on how much is being reused) on top of old charcoal...

Below is a recent post of mine. I've only cooked 5 or 6 briskets ever so I'm not anywhere close to an expert but I had a good experience this last time out. Good luck and I'll look forward to following your cook...

That is one great first smoke! Congratulaions.

195 at least. I would think about not wrapping it in foil so you won't make the bark soft. You can put it on a rack in a cooler to hold for a while. You must be in the 'stall' on the temp. It can last a while. Patience pays!

I think your are in good shape in the 260's. You can adjust the top vent some but no more than halfway closed in my opinion. Good luck today. By the way I recently picked up from this site a tip to always leave 2 of the 3 bottom vents closed and adjust for temp with just one vent. It has helped...

Below is an explanation from this sites moderator on foiling the pan and instructions as to the best way to do it. http://www.youtube.com/watch?v=HR5Y3OZwlfc&feature=youtu.be

I came across this article below a while back when I was starting out and it has been helpful to me. I hope it can help you too. I followed it just last weekend and the pork may be the best I've done yet. Your question about resting the meat is addressed. Good luck...

Generally baby backs would be done an hour or so sooner than st. louis or beef ribs. Generally st. louis and beef ribs cook the same amount of time in my experience. I suggest you start probing with a toothpick between the bones on all of them at the 4 hour mark. The toothpick should slide in...

Try closing 2 of the bottom 3 vents leaving the one away from the prevailing wind open and adjust with just that one vent. I picked this tip up here on this site and it has helped me stabalize my cooking temps.

I like to wait for the smoke to clear especially when using Kingsford blue. Good luck with your ribs!

I would suggest you try using Stubb's briquettes, foil the water pan(don't use water) or buy an 18" clay saucer to put in the water pan and foil both and use the coffee can version of the minion method and you should be good to go for 10+ hours maybe longer. It should work fine with Kingsford...

How is the change from using the clay saucer to just foiling the water pan going so far?

195 at least.

Yes spray the inside of the water pan. Don't know how it works but it does. Give it a try sometime.

A couple of tips I picked up here that could be useful to you are: 1. Spray the water pan with Pam grilling spray or whatever you have on hand. Makes cleaning the pan afterwards easier. 2. Try closing 2 of the 3 bottom vents all the way and use adjust with only one vent. This has worked so well...

An 18" clay saucer is the one that came with my 22 WSM(I bought it used through trading post here). It was kind of gunky so I went to Lowes and Home Depot to buy a replacement and the biggest they have is 16". I ended up just cleaning/scraping it then soaking it in a trash can. A friend who just...

Try using Stubb's briquettes instead of Kingsford blue bag. They seem to burn longer, hotter and with less ash. They don't have as strong of a chemical smell either.