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What is "high smoke point oil?" ------------------- Mark WAR EAGLE!!

Art, I can't explain why sand works so well (I'm sure I've read it somewhere on this site) but I can tell you it does work extremely well. The last picnic I did was with sand in the water pan and I held a grate temp between 225-230 for at least 8 hours. Clean up is a breeze. Take the plunge...

Mike, How do you like your Afterburner? Have you cooked anything with it besides the Jerky? I have an ECB that needs a little refurbishing but might work OK with an Afterburner. You also mentioned that the Smoke King doesn't provide temp control...wouldn't the Afterburner pretty much take...

YehudaS A couple of possibilites come to mind. 1) That's alot of stuff you put in your WSM. A lot of cold meat like that means a big heat sink and will bring your temps down. The temp will recover some as everything gets warmer (as you described) but with your bullet loaded down like that...

Dave, The last pork butt I did was the 'Mr. Brown' slathered with mustard and mopped with the Southern Sop. It was, without a doubt, the best yet...very flavorful. I've also done butts with a rub from Corky's BBQ but that doesn't compare to Mr. Brown. One rub that should at least get a...

Hi Tim & welcome to the forum. You'll learn quickly enough that this site is worth at least four WSMs. Make that three votes for ribs. Just keep the temp between 225-250 at the grate and in four to six hours you'll be in heaven. Also, make sure you don't put too much rub on. Otherwise...

David, I agree with Pat. I think BRITU would do well on country-style ribs. I would not try Mr. Brown. That comes from personal experience. It is much to peppery for country-style ribs and will set your mouth on fire. Cook the ribs to 190. ------------------------- Mark WAR EAGLE!!

This particular picnic came from Kroger and was 79 cents/lb. The brand on the packaging was also 'Kroger.' I was looking in the Sunday paper and saw that Kroger again has their picnics for $0.79/lb, so you might try there. Sam's or Costco should have a 7+ lb as well Fair warning, I believe...

I did a 7-3/4 lbs Picnic Shoulder this weekend in a "simulated" overnight cook. I used the Renowned Mr. Brown recipe, the Minion Method, and sand in the water pan. Hickory and Cherry for wood. I did this simulation because I was chicken to actually do an overnighter without having some...

2nice, Check out this thread on how Steve Wilson of the Sultans of Smoke BBQ team managed to get 14 slabs of baby backs into his WSM. It's a great story. Night of 109 Slabs ------------------ Mark WAR EAGLE!!

Thank you Stogie!!! Is there any recipe you don't have? ------------------ Mark WAR EAGLE!!

Jim, Thanks for the advice. I wouldn't say that tenderness is a problem. The ribs are tender and good eatin. When I slice the ribs with a knife, the knife goes through like warm butter. However, when I do the tear test, the amount of effort is comparable to pulling a tight fitting cap off...

Has anyone purchased an Afterburner an converted an ECB? I have an old Meco unit and was looking around on the 'Net when I discovered that the Afterburner is only about $31. So it got me to thinking that I could get one for my ECB and use it when I'm doing a big cook. I know, I know....I...

Has anyone ever marinated ribs before? If so, how do you feel about the results? I have done about 10 slabs of ribs since I first bought my WSM and, while I'm pleased with the results, the tenderness is not where I want it...close but not quite. I think marinating might just get me to the...

Dave, I don't think you want to trim as much fat as possible off of your butts. The generally accepted practice is to trim the fat down to 1/4" to 1/8". That's why your butts you mentioned were so moist and tender. That fat that was being rendered was also serving to baste the meat. Just my...

Wendy, Welcome!! I've learned more from this site than any place else on the web. This is the premiere site for BBQ as far as I'm concerned. In addition to the books Dave mentioned, you'll also want to get "Paul Kirk's Championship BBQ Sauces." Lots of good stuff in there. Read all you...

Everybody has spoken the truth. The WSMs temp control is fabulous and this site is worth at least 4 WSMs. The only downside is the fact that there's not a larger model available. Just throw on enough charcoal, go get you a brew, and sit back and relax. It's that simple. Most of the time...

Steve, From what I've read, most people on this forum have upgraded to the Brinkman pan. However, I've also read where people use sand in the stock waterpan and done just fine. So whatever works for you. -------------------- Mark WAR EAGLE!!

I'm headed to the store to get 3 racks of baby backs for me and my wife. I plan on trying the "Bourbon Glazed Ribs" from Smoke & Spice. I'm gonna smoke'em for 5-6 hours and be very anal about keeping the temp at 225 ------------------ Mark WAR EAGLE!!

Dennis, My mouth is watering as I write this. I noticed on one of your pics that you mounted your work table differently than what is described on this site. Can you explain how you mounted it a little? ------------------- Mark WAR EAGLE!!