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well said, Clint

HI, Happy July 4th weekend! So usually I do baby backs and come out with solid results but this time I did spares cut by the store to be St Louis style. Using minion with 4 chunks of apple, I smoked at an average 240-250 temp for 5 hours, no foil. Then sauced an put on the grill for 5...

sounds to me like you actually had a very successful cook in managing the process...congrats. Don't worry about the rub/smoke mix.....now you know something that you wont do in the future. Just try something differnet next time....maybe use the recipes on this site for something new....Enjoy...

you can absolutely close all three bottom vents.....your heat will not go out....and once you get down to desired temp 220 for example then you can start opening slightly and managing going forward. Don't worry about closing all three bottom ones there is lots of time to manage it if you start...

http://virtualweberbullet.com/cook.html sorry here is the link

Here is the recipe section, including beginner's recipes, though all are very well thought out and excellent

You my friend are a natural....cngrats and welcome. One of my favorites is smoked turkey so I am sure you will have a great thanksgiving!!!!

and keep it going till fuel is spent....you lose a little charcoal but will have peace of mind if you are worried.

i haven't smoked veggies (except jalepenos), usually grill them but two hours sounds a little long. try less time next time. On fish and meat. Yes I have seen people say not to do both but I smoke both in my WSM 18" and don't see a problem. If you are really concerned, just fill with two...

Many times i like to try two different ways during the same cook....foil two and leave two alone....different rubs.....etc.

you can definitely add some rub over whole thing or you can mix with a finishing sauce (butter, apple juice, rub for example) to give it more flavor/juiciness. Last you can try injecting deep into the butt prior to smoking.

Fantastic.....you and the Pigvillion look great!

Fantastic.....you and the Pigvillion look great!

Looks like i have to do Cornell Chicken....Great Cook!

Had two cooks over Smoke Day Weekend.....on saturday, made two BCCs (rubbed with arizona dreamin'). On monday made four racks of BBRs. two racks with grill mates applewood rub and foiled 2-1-1 method. Other 2 were not foiled. Personally, I enjoyed the ones that were not foiled better.....a...

yes...secret snack for the cook.

Mouthwatering! Nice job.

Nice!!! Love Black Beans. Can you tell me how much ounces is the large can of bush beans?

Its not a hidden talent anymore!!! Excellent job Mrs. Lynch!!!!

bark and all, plus apple has a very thin bark anyway