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Albert, I try to keep the temps around 240-250 as measured through the dome. That should equate to around 225 at the top grate. ---------------------- Mark WAR EAGLE!!

Like many on this site, I use foil when I cook ribs. I follow something similar to the "3-2-1 method" however, in the past, when I foil for say 1-1/2 hours the ribs looked like the bones would fall out if I even touched them. What I have been doing is cooking the ribs (usually B-backs) for...

I'll throw in a third vote for overnight. Give yourself plenty of time because, to quote others, "it's done when it's done." Time is just a guideline when it comes to Q. ---------------------- Mark WAR EAGLE!!

Hey Jim, Kroger always runs an ad in the Sunday edition of The Huntsville Times. About 3-4 times a year, they will have their B-Backs on sale for $2.99/lb. In fact, they were on sale the week of the Super Bowl. I grabbed 4 slabs ($31.37 total). The slabs are usually 2.25lbs or more and are...

I've got 2 racks of Baby Backs in the fridge and a briskie (my first) with my name on it at Sam's. Also gonna whip up a batch of Mark's Mighty Mix (Chex, that is). -------------------- Mark WAR EAG..er..I don't know who to pull for

I'll vote for Big Bob Gibson's Championship Red Sauce. I like the different taste as compared to other sauces. Dreanland's BBQ Sauce is very thin and packs a bit of heat but when it is on their ribs it is a easy second. --------------------- Mark WAR EAGLE!!

I'll second Jon's suggestion. I got the "Weber Big Book of Grilling" for Xmas and that book has EVERYTHING you wanted to know. Cuts of meat, where they are located on the cow/hog, A spice index, how to sear a steak, smoke woods...everything. -------------------- Mark WAR EAGLE!!

Put me in for a 15lb turkey that'll be deep fried for Xmas Eve dinner and then I'll be smoking a turkey for my in-laws sometime after that. ------------------- Mark Merry Xmas!!

Jim, Sorry dude but I can't help you. I've never even heard of "Head Country" rub and sauce before. But, since you mentioned it, I'll keep an eye out. Have you tried the website: Head Country --------------------------- Mark WAR EAGLE!!

As a matter of fact, I do fry a Turkey for Thanksgiving. I inject it with a mix of Italian dressing, OJ, butter, and a few spices and let it sit overnight uncovered in the fridge to crisp up the skin. Sometimes I rub the outside of the bird with cajun seasoning, sometimes not. I fry at 350...

Jim, Where in N. Alabama are you located? ---------------------- Mark WAR EAGLE!!

OK, this is probably a dumb question but alot of the posts I read something like "it's done when you take a toothpick and it feels like the toothpick is going through butter." My question is...How warm is the butter? Is it "soft" in that the butter has been sitting on the counter for an hour...

Tom, FYI...You are gonna have to drill that rivet out in order to replace that vent. I don't know what Weber plans on sending you but for it to be "like new," you would have to pop rivet it back in. I don't know how you feel about doing either of those things. Me personally, if you can't get...

I agree with Gal...I want to see some pics. That includes you as well, Spyro. Yours I just gotta see. ------------------ Mark WAR EAGLE!!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> There is one side effect for new WSM owners that is not in the instruction manual. Some of your local Q places will not taste as good as yours. <HR></BLOCKQUOTE>I'll second that wholeheartedly!!! Whenever I eat Q at a...

I tried this recipe out this past weekend and I must say, it turned out very tasty...I was quite pleased. The ham was a 10lb Smithfield shank. Pecan wood for smoke. Minion method for charcoal. I pulled it at 140, as stated in the recipe, after about 4-1/2 hours and let it rest for about 30...

Troy, You do not need to brine "enhanced" chickens...the 12% solution is the brine. For cooking at high temps, the standard method is the way to go. Can't really help you with the young/adult question but I would think there isn't any difference. ------------------------ Mark WAR EAGLE!!

I was cooking 4 8lb butts for my daughters first birthday party. I'd been fighting the temps from the start and I finally decided to "crack" the front door open about an inch or two to get the temps up. I propped the door up with a long handled basting brush and left it. Came back about 15...

ROTFLMAO!!! That was great!! Especially #11...you best watch it Tom cause, take it from me, the whining gets worse after you marry 'em ------------------ Mark WAR EAGLE!!

I'll second what everybody else has been saying...I've never seen enhanced ribs at Sam's. Be they spares or be they BBacks ---------------------- Mark WAR EAGLE!!