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Makes sense for sure and Cook's know their stuff without a doubt. The end result answer has always been known ("don't over-smoke") but knowing why it happens is more important than just knowing not to do it. I'd be interested to know how this relates to a variety of meats and or their weights...

Wind is another subject of course, Matt, and I agree on that. I guess the answer is, when it comes to using your smoker on a windy day, you really need to watch your ash.

Hi Matt: Comparing it to briquettes which is probably not a fair comparison overall. And I didn't see any popping/sparking when cooking, only on start up. Normal I would guess, just didn't realize it would do that.

Hey Mike: I don't have any other charcoal grill but I have seared on the WSM (Tri Tip - once I was done smoking, I removed it, took out the center section, and put the grill on the bottom section closest to my coals for a final sear) but not with these RO Briquettes. I have only done this with...

The whole ash thing doesn't bother me really. The WSM has enough room to handle that based on the design so no problem from my point of view on that angle. RO lump bothered me a little with my two uses with the sparking and popping I experienced while the lump was in my chimney. It was...

I've been testing various fuels as of late. Had used Kingsford Blue all last year but wanted to see what else was out there. Had a good experience with Royal Oak Natural Lump last month but had an even better experience with Royal Oak Briquettes yesterday while doing a whole turkey. The heat...

That was my thought, roughly, too but thought I'd consult with those in the know. Whenever I buy Kosher turkeys during the holidays at Trader Joe's I don't bother with that step either because they are noted as pre-brined etc...and they're great straight out of the oven or smoker. Didn't know...

Yes, I know we're headed into May and my smoker should be full of ribs, beef, and pork butts. And it will be! But I had a chance to buy a couple of turkeys on sale here in the San Francisco Bay Area and had the freezer space to keep them so I went ahed with those. These turkeys though are...

With all due respect, Ron, you had my eyebrows raised in interest with what you were doing until I read your statement: "One try - I'm batting 100%." One attempt with a 100% batting average isn't enough to come on to the board, challenge the owner, and thump yer chest. Seriously. I'm not...

Nice looking plate! Oh, and on the wood question, my own preference is a mix of hickory and cherry but not too much.

I have dropped commercial rubs from my cabinet because I enjoy mixing up my own recipes (through trial and error) or other rub concoctions that are already tried and true. This one from Weber is a Go-To Rub for me. Best on beef, but great on chicken and pork as well. 2 TBS Paprika 2 TBS...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael M.: I just got my 18.5 last spring with my first cook (ribs also) last May. There's a learning curve to be sure, but the resources and input...

Pulled beef and a rack of beef ribs are on my to do list for cooks this year. Your pics made it easy for me to decide which one I want to do first.

Thanks, Tom. I did run across that website last week as well by chance. Lots of good info and plenty of brands to compare against each other. Thanks for posting the links for anyone else who hasn't seen it. <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Thanks for all the great input! Wicked Good has been on my list too and Trader Joe's, HD, OSH and Lowe's are all close to my house. Also had some interest in ONO from Hawaii which a place near me sells but don't know much about it.

THAT's gotta be fun. I have an 18.5 but the 22 has got to be cool.

New to the smoke scene last summer and, having finally burned through my double twin packs of Kingsford from HD that I bought last July, I'm thinking of making a change. I've been happy enough with Kingsford standard briquettes, but want to explore others, lump, etc.... Anyone? Simply jump...

Interesting. I was always under the impression that a chicken would be an 8 hour soak in the brine. Sounds like there is plenty of room for discussion on that idea.

Thought I'd throw it out there and see what everyone's plans are for their WSM to start off 2011. Mine will be my first whole turkey using the Apple Brine recipe and method here on the site. Really looking forward to seeing how this one comes out on New Year's Day!

The word got out to my family as well. An extra chimney starter so I can do two at once when needed, the "Backyard BBQ" book by Richard McPeake, and some cash to buy a new supply of wood chunks for 2011. Santa (courtesy of my wife especially) was very good to me.