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I either use rib racks or roll the ribs and use a squewer for kabobs to keep them together. Last weekend I made 3 racks rolled all on the top rack. I did smoke them for 5 hours until they were tender. I normally use a tooth pick to test them for the way I like them. I did spray these with just a...

Don just curious, where did you get that tent? Looks like a greatful idea for the wsm in windy or rainy conditions. What would you usually use that for? A portable outhouse? LOL

Those look great Mike. I'm thinking about some BB's, ABT's and some chicken thighs today myself!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Randy Hill: I cook 6 butts all the time on 18 WSM I have 2 18" and a 22" and never had the problem you described. One thing that caught my attention was...

Nice lines on those steaks!

I've been using a chimney starter with a blow torch. Works pretty good and I,m usually ready to start the wsm in 10-15 minutes. I like the weed burner!

I have found that 2 hours in foil is way to long for me. I have gone to a 2.5-1-.5 then sauce on my rib cooks or even some time no foil at all. I think the foil reduces the bark of the ribs. Try not using it and see how it works for you. I usually cook BB's so if your doing spares they might...

When I switched from water to the clay pot base in my water pan I felt that I got more consistant cooks. Might be something to consider. Vince

Ok thats makes more sence. Thanks for sharing.

I will do an overnight cook this year. I remember last year thinking what kind of maniac would want to do an overnighter? Now I can't wait. First, I need to find a more reliable and longer burning source of fuel. I don't trust Royal Oak to burn consistently within my desired range without...

My grate is always about 30 degrees hotter than my lid temps. </div></BLOCKQUOTE> Mine always seems to be the other way around when I actually check it.

I fully packed and over loaded the ring a couple weeks ago to do an over night butt cook. It went over 16 hours with doing nothing other than adjusting the vents open a bit at the end. After the butts were done i stirred the coals a bit to knock off any ash. Then added the rest of the bag on...

Reheated ribs are always fine. I'm sure she won't mind. BTW is that a piece of glass on top of your wind break?

Dave don't sweat it. Every time I go to fire up the smoker the wearther goes to &$!#!!!!! I have some breated hot wings burn up on mine as I type. Good luck with your cook. Vince

You know I can appreciate the not adding charcoal while cooking but why is it that we use a minion start and it's ok? Makes no sense to me. Vince

There really not ribs at all. I know there are two different cuts that are either boneless or with bone. Do quick search and I'm sure you can read up on them some.

We did this a few times on a weber gas grill and it was pretty good. http://tvwbb.com/eve/forums/a/...=282102041#282102041

No problem Larry. Just pulled the butts off about an hour ago at just above 190*. They were definitly fork tender. As I removed them a huge chunk came out with a large fork trying to pull them off. Picture this big butt with a hole in it! That sounds so wrong! Foil and resting in the cooler...

For over night cooks I like to use KF blue. For me it is easier to control and it burns longer in my wsm. I have been playing with RO lump and it works great however for me the wsm needs a bit more attention and it seems to burn quicker. I like to use lump when doing chicken or ribs when my...

Thanks for the replies guys. I know that with some of the Weber marinades I have used one of the ingredients is oil, with water and then a spice package mixed in. I just thought this might help. I have used mustard a few times on ribs and I think only once when doing butts. I have tried...