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I did a 7.3lb PB on Saturday in my gf's dad's new Brinkmann from Home Depot. I didn't trust the smoker so I cut the PB in half and rubbed and smoked that. I'm glad I didn't trust it because it leaked a TON of air and with a water pan I struggled to keep it under 350 (it even got to 450!). Turned...

I'll be doing another PB for a buddy going away to the Marines.

Not long ago I heard of using coffee grounds in a rub. I didn't have any smoked paprika so I tried out the grounds thinking the same thing. On a PB I found no coffee flavor or smell. With my experience the smoking process sort of neutralizes most odors and flavors of "strong" ingredients. All...

Ya me too. I keep being too hard on myself. It can't go "perfect" every time!

They were big fat ribs. Nothing skinny about 'em! I think I was running a little hot for the ribs and should have skipped the foil. I still ate them and no one else complained! They always tell me I'm too hard on myself.....oh well. Next time!

The membrane off the bottom? Always.

Chuck how do you normally do your ribs? I'm used to my ECB method so this is why I failed this time.

An hour. I considered not foiling at all.....should have gone with my gut.

Next time I'll run 1 vent open to 50%. That's usually where I can settle into 225ish at the grate.

Here is my cook results from Saturday. Everything was great but I felt my ribs were overdone after 4.5 hours @270 (1 hour foiled). I've never had ribs break apart after taking the foil off. I didn't have any temp spikes but maybe I should just skip the foil?

Hi all, I did a cook Saturday which included PB, ribs, pork chops and brats. I started the ribs at noon and the WSM was at about 270. I took them out and wrapped then from 3-3:30 and when I took them out of the wrap they broke apart when I tried to pick them up in the middle. I forgot to add...

I ended up making a 4lb PB, 2 slabs of baby back ribs, brats and pork chops! Here are the results:

Anyone know if I want to smoke a pork butt on Saturday and it's in the freezer, will taking it out Thursday morning-ish be enough time for it to fully defrost for a Saturday morning 8am cook?

That sounds like great stuff! I have heard corned beef brisket is a great meat to smoke but I haven't tried it yet.

Great job on the cook. I wish my work did one of these! Probably too many laws and hoops for HR to jump through to make it happen here though. Great job on the 1st in brikset, what is widely considered the most difficult meat to perfect.

I use briquettes is my WSM. I found the lump gets a little too hot for my liking. I even tried a mix of about 50/50 but it just made my briquettes run hotter and faster. I could see some people using lump for chicken in a WSM and hot smoke for 1-2 hours but beyond that I like sticking with...

I'll be smoking all day Saturday. I'm just not sure what yet. Since I have a lot of time and I have a PB and 2 racks of ribs at home I could just do that or see what the prices are like at the local stores and get more/different things.

I was going to get a year old one used "less than 10 times" for $200 until a buddy heard the guy was selling it and he sold it to him. Can't blame him.

I have the 2014 model WSM 18.5" and I found the same results. I was told to check my grate temp when when I did it was only about 5 degrees warmer than the dome.

Clay saucer is the way to go in my book