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Rick, Many people who have had your problem have been putting the water pan too low down, where it is sitting on the coals. Is you water pan sharing the same ledge as your lower grill?

Jamie, Sounds great! I think it would be a nice side to the ribs, can't wait to try it. Thanks for the post!

Well, I sent mine back last week and got the replacement yesterday. I love the unit and hope my problem was just an isolated incident. Maverick was excellent about replacing the unit and answering my questions.

Craig, At first I ran the wires through the vent holes, but what a pain the butt when I had to take the lid off for turning... Then someone recommended running the wires through the fuel door. Makes it much easier and I hang the unit on the knob.

Barry, You can never go wrong with apple and cherry as they are very light and go with everything. NYCwoods also has peach, which I'm gonna try this month...they probably get it from the peach orchards out here on the east end. Have fun!

Brian, Great choice on the BRITU! I have never rotated the racks from top to bottom and they come out great...then again, I have never compared the two techniques... Your gonna be a superstar with your family!

Jeff, Congrads on your wise purchase! I agree with the others that you don't need a larger water pan, I've never had to add water on a rib cook. I have gotten 9 slabs of bb on the WSM and could have fit 10, but they came three to a pack. I skewered them as Chris suggests and they come out...

Frank, I'll second Bill's suggestion, the beer can chicken in Smoke and Spice is excellent. I've left in on for 5 hours and it was moist even on freezing and reheat.

Brian, Because of all the warnings I got on this site about injected meat and brine rubs I have always been fortunate enough to get uninjected meat. That being said...I think I recall a post from Jim Minion recommending reducing the salt by half. I personally use about 1/4 cup of rub per rack...

John, For future reference, I have done cooks in the rain several times and have not had a problem, the temp tends to run cooler but that was it. I haven't cooked in any outright downpours but everything else in between. Not to be snide or anything but...I'm out here on the east end in the...

Hi Brian, No need to echo the good advice given here, however let me add that if your using BRITU, more important that frozen or fresh is if the ribs are injected with any additives by the manufacturer. If they are BRITU will taste very salty and you need to make adjustments. It will tell you...

Mike, Check the baby backs after 5 hours and the spares after 6. My own results showed that longer than that and the meat fell off the bone and made a mess for eating. Have fun!

I think the higher temps may be to blame, I have done chicken at 225-250 for upwards of 5 hours and they remained moist and tender with no injection. Low and slow...

Jamieson, The racks should not be rolled tightly as you don't want the meat to touch, rolling loosely is the way to go. I have done nine racks on the WSM at one time this way...could have done ten, but they came three to a pack. Hope this helps.

I loved the link Jane, thanks! Started looking around and it seems my guess of 185 was on the low side....190 and up is the more popular choice. Don't forget to post some pics of the finished product!

Dale, I have done the chicken/rib combo several times now using beer can chickens on the bottom, BRITU on the top. I take em both off after 5 hours and have found the chicken to be moist and tender...even after freezing and reheating. Maybe cause the bottom rack is cooler, maybe the beer can...

Jane, I've seen posts about the stagnation of internal temps, it seems you just have to ride it out. I haven't done a butt yet, but don't you want the temp about 185? If so, taking it off at 180 should result in a rise to 185 or so. If you want the temp higher...just ride it out seems to be...

Sorry Paul, not in Mass...live here on Long Island, but I know we have members from your state.

Jay, Get a comfortable chair, a six pack of beer in a cooler, a radio and a spray bottle full of water. Dip your hand in the charcoal bag, smug charcoal on your face a bit, then kick back and enjoy some music. Every couple of hours spray some mist on your face, go into the house and say to your...

Hi Paul and welcome! Heat resistant gloves, neoprene gloves (I just went to the store and got the gloves you wash dishes with)and dont forget a good thermometer. There are some mail order sites for wood chunks if you cant find any locally. Check out the section on using woods that Chris has...