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Just got back from warehouse store with 3 racks of baby backs, 2 butts, and 6 bags of Kingsford. What rib advice can you guys give for very tender ribs. I want them on the bone but just barely. (total weight for 3 racks is 7lbs) I cooked baby backs my first cook using BRITU and a 6 hour cook...

I've cooked a couple of times on my wood deck including 2 overnighters where i slept 6+ hours. I bought 2 circular water heater pans from home depot but they are plastic not metal. One for the cooker and one for the lid. I have dropped a coal on this pan and it did not melt (removed it after a...

thanks Eric..what got me thinking about this was I know ppl that cook whole pigs then sauce with a vinegar based sauce at the end..no bark but some really good cue

sounds great..I've done baby backs but definately want to do spares real soon

if so how were the results? mainly talking butts but any comments welcome and thanks.

looks awesome!

oops forgot, am planning to brine 3 breasts for 1 hour before cooking (weight is 1.8lbs total for the three)..does this sound about right? thanks again

will be cooking 6 boneless/skinless breast, along with 1 hilshire farm sausage. plan is to marinate 3 breasts in Wishbone Robusto Italian dressing for 4-5 hours in the fridge. will brine the other 3 in the basic brine from this site, and sprinkle with lemmon pepper seasoning before going on...

You cannot go wrong with the WSM. Listen to Jim , he is a pro.

We have been having storms daily and nightly her for the past few weeks. My last all nighter (on my deck), I took an old beach umbrella and stood it up by sticking it into a soaking wet bundle of pine needles. Stacked 2 bricks on top of the bundle and ran the pole thru the bricks then the bundle...

I'm jealous having a store so close..do they have wood?

thanks Jim..I have used your method for both of my cooks (1st ribs, 2nd picnic) and don't plan to change either. my mistake was not stirring the coals this morning (for some reason I was tapping on them like a toy drum or something cooked the picnic for 15 hours at 220-260, then let it rest in...

Hi all..I am currently 13 hours into a picnic cook (last temp reading was 175)..I added a full Weber chimney of lit coals about an hour ago. my temp after I added the coals was 300, but now is down to 230 at the dome. (all vents are open) should I be adding coals every hour or so? and as for...

temp is 240 and stable..going to sleep now and will report back in the morning..hopefully this picnic will turn out edible heh.

was planning on a big pork butt all nighter. didnt go to the warehouse club as local supermarket had butts on sale for like a dollar a pound. of course, picked up a picnic instead of a butt..either way this baby's going all night and then some

thx guys..will rethink the skin off approach

I read the boneless recipe and will use it as a guideline..these are bone in, skin on chicken breasts. can these be cooked without the skin and has anyone tried this with good results? thanks.

in first cook yesterday used about a half 20lb bag of Kingsford..ribs cooked 6 hours with temp at 240-250 the whole time (did go to 260 late in the day in direct sun) closed the vents and the cooker went out and cooled down really quick (still 80 something degrees outside) when inspected the...

sauced the ribs with kc masterpiece and honey (BRITU recipe) at 6:30pm..pulled them off at 6:50pm and cut into individual ribs sauced a little more then ate..all I can say is OMG! truly the best ribs I've eaten and I order ribs quite abit at restaurants..wife loved them also. thanks to this...

temp is between 245-250...usually dont drink this much but popping open beer #4