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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al R.: great reply once again now by foil tent just make like a dome and dont fully eb lose it </div></BLOCKQUOTE> Correct.

I have four 18" WSMs with lid thermometers, (six others without), and one 22" with a lid thermometer. Not one of them is anywhere close to accurate and they fall even farther off the more gunked up they become. My recommendation is to get a reliable probe that you can place at grate level and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Servis: My Boston butt went in at 9:45am. At what time should I open my first beer? </div></BLOCKQUOTE> Rookie.

Looks like I'm your answer man for the moment, Al. You can split the chickens, beer cans inserted, between the top and bottom grates if you like but I've actually cooked as many as 8 beer can chickens at a time in a single 18" WSM. You shouldn't have any trouble making them fit on one grate if...

Hi, Al. I've cooked a brisket or two over the years so I'll help you out with that part of your question. It sounds like you are cooking a brisket flat as opposed to a whole brisket, also called a "packer" brisket. I'm arriving at that conclusion based on your statement that it weighs 6...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerd H: Vince, you know I will be picking this up. When R n' Q speaks - I listen. Big Congratulations on the feature story. </div></BLOCKQUOTE>...

Good question, Jason. If the center section and the bottom section are not quite aligned, you will have a very slight draw being created even with all the bottom vents closed. When you open them, even slightly, you would not only increase the air flow through the vents but the draw through the...

No worries based on my experiences.

Rhythm 'n QUE is very proud to be featured in the May/June issue of Chile Pepper Magazine! Seven pages detail our rib process and some side dishes. Rick McMillen penned the blushingly complimentary article, and Rick D'Elia made everything look great in his incredible photos. Pick this issue up...

Sounds like you have something new to test!

Trust me, Matt, the questions will never end. That's what makes it so much fun! Good luck with your cook!

I don't count briquettes when I use a rotisserie on a Kettle but I normally use about 3/4 filled Weber chimney starter and split the fuel between the two sides. I add more coals as necessary during the cook and restrict air flow at the bottom vents to control temperature. It ain't science...

Well, Matt, if you're going to foil, you would do so when the internal temperature of the butts is at about 165°F and then cook them until they reach your desired level of doneness. Once that has been reached, you would rest them for as long as necessary before you need to pull them apart. If...

I would go with two on each rack and rotate them top to bottom if you are overly concerned with the temperature difference. Are you planning to cook them open for the entire session or foil them along the way?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben K: I have never competted before. I guess I just assumed that your ribs couldn't be touched before competition. I'm glad I am finding this out now...

Looks like you'll be busy, Matt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben K: How does one combat this when you can't open your packaged meat before competition. Bring extra meat? </div></BLOCKQUOTE> Do the rules...

In my experience, most of the high volume places like Sam's, Costco, etc., have more than one supplier of meat and they buy from whomever has the best price available at the time of the purchase. They don't really care if one buy is from IBP, the next from Swift and the next from someone else...

About a year ago I had the opportunity to cook about 30 racks of ribs on a FEC-750 and it was incredible. After having logged close to 1,000 cooking sessions with WSMs, this was the first time I'd ever used a cooker of that size and the first on a cooker with a rotisserie rack system. My...

Can you please give some details on the gasket installation?