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I would suggest reading about the 3-2-1 method. 3 hours on smoker, 2 in foil and 1 back on smoker out of foil. At 250-275 2-2-1 will probably be better. Sometimes 2 hrs in foil is too much so check on them after 1.5 hrs. I know foiling is an extra step but it is worth the effort. Keeps bark from...

He uses vegetable oil. http://www.amazingribs.com/rec...t_BBQ_ribs_ever.html

I add foil pouches of wood chips for 1st 2 hrs. My reasoning is when I start minion in wsm I wait until charcoal smoke stops before putting meat on. If I used chunks I wouldnt know when charcoal smoke cleared. Always get good smoke flavor and smoke ring.

A friend of mine recently took the water pan out completely and put ribs on top rack and cooked entire time. No foiling either. The fat dripping into the coals in the bottom and the smoke from that gave them that charcoal flavor. He used a few wood chunks as well. I'm sure the bottom of his...

Do you recommend water in the pan in the WSM? I read Harry Soo's comments on this site and he does not use water. How does water or lack thereof effect smoking meat/pork? Your cookbooks are the greatest!

Check this recipe out. http://www.grilling.com/hot-fast-texas-beef-brisket/

You can buy a replacement cooking grate and turn it upside down and perpendicular to the original cooking grate and get more room for ribs. I found this tip on this site.

How about the cocktail? Gin and Tonic? Tanguery??

Thought I would share this article on reverse sear. Takes twice as long so Jim would have time for 2 of those Gin drinks while grilling!! http://www.amazingribs.com/rec.../searing_steaks.html

Would it make sense to do reverse sear method on chuck eyes?

I've read on www.amazingribs.com that he had trouble getting the 22 BELOW 275. The main knock on the 22 is it takes much more fuel than the 18. Those are the 2 reasons I went with the 18. However, since I bought it I read on this site somewhere to order a separate charcoal ring for the 18 and...

http://blogs.ajc.com/food-and-...cue-101-pulled-pork/ This guy uses a foil lined cooler. I've never done it but it sounds like a good idea.

Fat side up or down? I gotta try this.

I like Williamson Bros. I saw Cooks Country Test Kitchen on GPTV and they did a blind tasting and Bullseye Original was the best. I've been reading lately about Blues Hog BBQ Sauce. I've ordered the rub already and am gonna order the sauce next.

Although we have milder temps here, last time I cooked ribs using 1/2 full ring of coals with 1/3 chimney of lit coals my temp lasted much longer than I needed at 275. Also everytime I've wrapped for 2 hrs they have been overdone(babybacks or st louis'). Might want to open and check them after 1...

Yes I have that problem with spares/st.louis cuts sometimes. Baby Backs are much easier to remove i've found.

Thank you all for the feedback. I think I'll keep removing it.

Saw on cooks illustrated they recommend leaving on membrane to keep in rendering fat. I've seen that before on food network but 99% of info out there says remove it. My question is has anyone tried it both ways at the same time and compared the two? Does the membrane remove easily after the cook...

Smoked papricka is very good.

Can you give us a little more info on this method. Thanks.