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Carl, Thanks, next time I'm in Manhatten, I'll give it a try.

John, I'm at work tonight and will be getting some shut eye in the AM but will get it to you tomorrow.

I also finish at 183-188...for no other reason than I get impatient and my charcoal is burning out. I'm really happy with the results, but in all honesty I haven't waited to 190 for comparison.

Doug, You mention the the temps were hard to keep up...is it possible that you had the water pan on the coals? The water pan sits on the same rack as the lower grate, many people have made the common mistake of putting the water pan under that rack. Even with rain, using lump coal your temps...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Hell, anyone can go buy good "Q"! I can go down the road 10 minutes to the Railhead BBQ and get the best ribs and brisket I've ever had. <HR></BLOCKQUOTE>Speak for yourself...I live in NY and there is no good place for "Q"...

Well, I put up a picnic shoulder this morning at about 1am. The Maverick reciever only updated transmission about every ten minutes, but the temps were stable so I went to bed. Woke up at 6:30 to a lost transmission pattern...moved closer to the unit and it picked up again at 325...yikes...

Bob, I asked a similar question about Duck awhile back and I'm sure the answer would apply to goose. Smokers are used traditonally for cuts of meat that require low temps and long cooking to break down fibers. Duck and Goose have so much fat that they are rarely tough, and the skin is what...

Tom, Sand and water sounds like it would make one incredible mess for you, think of the fat dripping onto the sand...yuk! Water is meant for temperature control not moisture and I don't beleive that steam helps the smoke flavor cling to the meat...I would think if anything the steam would grab...

Keri, When I say "end" I mean rib bone end.

Well, getting ready for my dinner party of 12 (which ended up being 14 when 2 more people just "happened to be in the area" after they heard I was making ribs...they live 40 miles away) I remembered a few people saying that they saw no difference by NOT turning the racks midway in cooking. I...

Well, my Son is leaving for Spain on Tuesday and I gave him his choice of menu for a going away party with family and friends...he chose ribs. I went to Costco and lo and behold...more small spares packed in with the BB's! I grabbed the manager (the same one I had spoken to last time) and...

Brad, Sounds like the membrane was your problem, try again removing it (Chris has instructions here on the site)and I think you will be pleased with the results.

Dan, Congrads! The pics look great! Ahh BRITU...my favorite...I used to have a hard time getting the family all in one place for a large dinner. Now I just have to tell them that BRITU is on the menu. If you make it...they will come... Great job, congrads again.

Dennis, The creosote in the wood, besides tasting bitter, is not the best thing in the world for you health-wise. You may not taste it because the wood branches may be "dead wood" and in essence already seasoned, and as you mentioned the thin branches certainly don't take as long to season.

Russ, I'm sure some on this forum would disagree with me, but fruit woods as a group are so mild, I wouldn't worry about mixing them together. I have combined cherry, apple and peach on purpose and found no real disernable difference in taste..all resulted in a mild smoked flavor. So if you...

Wayne, My experience has been 5 hours for BB's, 6-7 for spares.

Spyro, Thank you for your attempt to show the racks, but what you are showing me in that pic, I can get with rolled racks...much easier. I know you say you can get 18 half racks...I wanna see it...

Okay Chris, I looked at the pics...I counted 7 half racks in one pic and maybe 9 on the other (it looked like two racks on top of the 7). That makes 7-9 half racks...not even close to whats being claimed here...C'mon guys...I want documentation here... Is it that we are talking about half...

Yeah...I too have my Performer nearby to set my top rack on. Ya know...Webers like to be close...must be a family thing. The Genesis however, thinks he's hot stuff cause he's the only one on the deck...I hear his flavor bars hissing and taunting the other two...I told them not to get thier...

Nah...I've only gotten a total of 10 rolled racks of BB's on...5 up, 5 down. Eight racks on the top grate??!! Is this another subUrban legend?...I would love to see how ya do that...how bout some pics?