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Ok that's not the picture of the ribs!! I will try again.

http://s2.photobucket.com/user/ksong/media/yakutat2014/IMG_8317_zpsfecc0457.jpg.html I followed your directions for posting a picture hopefully it works! I then took these ribs off and place them on the grill for 10 minutes to get the BBQ sauce to carmelize.

I'm starting to reconsider cooking the chicken for this weekend!!! We have a bbq place by me and we would get the smoked chicken and it was unbelievable. I wonder what they do. Mark I see you use dizzy pig- I use dizzy pig dizzy dust for my ribs and pulled pork. It's a great tasting rub.

I read somewhere that they recommended to take out the water pan for the last 20 minutes to crisp up the skin. Should you take them off the smoker and put on the grill for a little while?

I would post a picture but gave absolutely no clue on how to do that!

I was thinking about smoking chicken thighs this weekend. Anyone have any good recipe or advice for cooking them? At what temperature should I take them off the grill at? Thanks for your help and suggestions.

I ended up installing it on the grill and your right it doesn't look pretty. But as long as the meat looks good who cares!

I just bought the gasket today and i was wondering if it is better to put the gasket on the door or on the grill were the door touches?

I smoked three racks of baby back ribs last night. I thought they came out really good but I did run into some problems. My temp on my digi q was so different then the temperature on the lid. I ended up moving the pit clamp a couple of times and then the temperature reading came down. Is...

I have the digi q and I smoked ribs tonight and had some difficulty. This was only the second time I used it and the third overall smoke on my 18.5. Last time I smoked I noticed the pit temp and the lid temperature were very close. When I started cooking I noticed that the temps were very far...

I just finished doing the beer can chicken on my grill and I have to agree with the article. I had the same amount of beer in the can as when I started. Now I'm ****ed I wasted good beer, I wish I would have read the article before I started cooking tonight.

Ok, that's what I thought, I have only cooked baby back ribs twice and i did it for 2-1-.5 at 225. Is that usually what it takes?

The 3-2-1 method, is that for St. Louis ribs or baby back ribs?

I was having the same problem and now I am a cheater!!! I bought the DigiQ, I smoke pork shoulder over the weekend and never had to worry about the temperature. I know it's kind of cheating but it is one less thing that I have to worry about.

I'm glad you posted how long your stall was, I cooked pork shoulder for the first time and my stall was around 2.5 hours. Since this was only my second time smoking I thought I did something wrong.

Thanks a lot for the information, it makes sense now. I'm looking forward to my next smoke, just not sure what yet!

Why do they tell you to take the meat off when the IT reaches 195 when actually pork is done when the IT reaches 145?

Why does it stall and is their anything you can do to prevent it? I cooked to pork shoulders today and it stalled at it of 160 for a long time. I ended up wrapping them.

So I am all done cooking my first pulled pork.. Everything was smoothed sailing until the IT got to 160, then it stalled there for a long time. I upped the temp and then I wrapped them up. I was afraid the meat would dry up. Why does it stall like that and what should I do in the future just...