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Thanks, Bill. I'll take that advice, however, the difference with my cook will be the temp. I usually cook at 220F for the entire cook. And it's good that you brought-up the re-heat at the end of the cook when you pull the meat, because I planned on doing the same thing. I've seen pics of...

Guys, thanks for the replies! Everyone here is always helpful. The rib I'll be using (I guess) consists of the following: Salt, Spices, Paprika, Brown Sugar, and Natural Hickory Smoke Flavor I have four types of woods available for the cook: Apple, Maple, Hickory, Mesquite. I ran out of...

As the title says. I picked one up this morning - a five-pounder for my gf and I (and my two pitbulls). I plan on smoking it on Saturday and I practically want to smoke this thing when I get home from work tonight! Damn smoker! Well, I'm debating about whether or not to use a vinegar-based...

Wow, are you serious? haha I'm going apple-picking tomorrow (Easton, CT) and hope to grab some wood for free. I have some apple chips here that I haven't used this summer so I won't sweat it if they don't give me the hook-up!