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Ok, this might be stupid but i have to ask. When i use my smoker it always say to only use like 3 or 4 small chunks of wood to smoke or you will over smoke the meat. So how don't the smokers that just run on wood don't over smoke the meat?

What do you guys mean by using an offset? I plan on getting some rib racks soon. Also i was assuming when you foiled the ribs you just stack them on each other and take the rib racks out. Then when you take them out of the foil you just put them back in the rib rack. Is that not right?

I cooked them with cold water in the water pan and the temp was around 230 for the cook. The first chicken finished at about 2 and half hours. The second chicken i got the temp bumped up to 315 for the last half hour to try and get the skin better. I was expecting the chickens to take about...

So here was my first attempt at Beer Can Chicken. On the Smoker! I didn't take any pictures in the middle of the cook. Here it is off the Smoker. Overall the Chicken was good. The skin was like rubber, but i knew that was going to happen so it didn't bother me. I think next...

Yea, i'm really excited to try this. So for Ribs have been the only thing i have been able to make well on my WSM since i got it( well my fattie came out good).

I would say they will be around 4lbs from Sams club. I can get 2 for 9 bucks. By far the best price i have seen. I'll be cooking at the 225 range.

I'm planing on trying Beer can chicken this weekend for the first time. It should be fun. Wife bought me a couple beer can chicken holders. I'm going to try this recipe from food network HERE. I was actually looking for the spice they use a the grocery store if anyone knows of that rub...

So when you say you are doing spares and not St. Louis style does that mean you aren't trimming all the excess meat and cartilage?

Thanks. I will try again. Just will try 1 butt next time and see how that goes.

Well, The first time i tried to do Pulled pork i had around 10 pound but and it ended up taking more time than i allowed and wasn't very tender when i upped the temp to get it done. So i figured i would try again and this time with less pounds and with better timing. I had 2 butts at 4.3 lbs...

I am going to try my 2nd attempt at Pulled Pork. I have 2 4.3 pound Boston Butts and i'm also going to try for the first some homemade coleslaw. Should be fun.

Keep in mind that the Temp gauge can be unreliable on the smoker. Once i got my thermometer i found out that my lid thermometer was off 60 degrees.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mwhuffman: Mine runs almost 50 degrees cooler than my Maverick ET-732. Since I got the Maverick, I don't even pay attention to the built-in thermometer...

Good luck. I went to the store planning on trying my first brisket but i backed out at the last minute and bought ribs instead. After my BB experience i'm a little shy and trying something new. Ribs came out great though.

Ribs look great! My first cook of ribs were also over cooked. I believe you are having the same issue as i did. I did not have my Maverick thermometer yet and used the lid thermometer. The lid thermometer i found out was 60 degrees lower than the actual temp. My guess is you were cooking...

Maverick support help just wrote me back. They are going to send me 2 new screws

i will look for a finishing sauce. The main thing though it can't be a BBQ sauce. My wife, god for bid, hates BBQ sauce and Ketchup....

Thanks. I guess i read it wrong in the other posts. I thought individual weight was immaterial and that you go by total weight. Now i know!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I ended up bumping...

Well, I tried to do a boston butt this weekend for New years eve. It did not go so well. In hindsight i know what i did wrong. First off i bought too big of a bb. It was around 10 pounds bone in. The size wasn't the problem but the cook time of that size. I did not give myself enough time...