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Aloha Gerry... Last July I "catered" my son's and his wife's wedding reception. I smoked 108 slabs of ribs on Saturday, and wrapped in foil and placed in refrigerator overnight. I reheated the ribs, unwrapped, in 4 Kettles. I also rotissed a 120 lb hog and three 14 lb briskets on Saturday...

Nice looking pieces of meat Jim. Need to find me some nice thick porterhouse... So far all I've found are cuts less than 1" thick. Tnx for sharing the pics...

John... I make spare rib adobo and chicken adobo then finish it off by grilling. I have the butcher cut the ribs into 3 to 4 inch lengths. The whole chicken I cut into larger pieces; legs w/ thighs or quarters. joe

Jim's post reminded me that I forgot to tell you I don't use any water in the pan. I also use a clay saucer covered w/ foil. joe

Hi John... I thought about using that tape last summer but decided not to because I wasn't too keen of subjecting the adhesive of the tape to heat. Not sure of the chemical content and its effects on food for consumption. Just "playing" safe... joe

John... Looks awesome. Tnx for sharing the pics. What other Filipino foods do you make; tocino, lechon kawali...? joe

Hi Gary... Costco has a salt free seasoning. I have used on yardbirds, ribs and beef. I am on a "low salt" directive so I have added a bit of salt with better results. I went to a butcher shop and they had shelves upon shelves of rubs and seasonings. good luck... joe

Michael... I have a 24x48 w/upright stickburner and 3 WSMs. In the stickburner, I use only seasoned (dried) alder, maple or mesquite. IMO if using proper fuel, there is little chance of "oversmoking." Stickburners require more fire management than WSMs. joe

IMO low and slow does not dry out the meat unless overcooked. If I wanted really moist meat, I would braise it, which I do occasionally. Go to a garden shop and check out the clay pots. The clay saucers should be nearby.

RW... I don't use water in the pan however I foil it. I also use a clay saucer and foil it also and place hat in the pan. After cooking is done, I just remove foil from pan and saucer and refoil for next use. Some scraping or clean-up of "leakage" may be necessary. To clean off the grill, a...

Gregg... Thaw, reheat then pull. joe

Great thread. Would like to interject that any piece of meat can be tough. Last summer I cooked for my son snd daughter in law's reception and bbq'd over 100 lbs of spareribs and 1 slab gave me fits. The meat did not retract as well as the others and did not bend as the others after 4 hours...

If you cannot find "franken cut" ribs take a regular cut short rib and butterfy them. Since the kalbi sauce is tasty, just use slices of beef. joe

Correct me if I am wrong... "kalbi" is Korean grilled short ribs but the the short ribs are cut "franken style" or short ribs that are butterflied. Using the same marinade but on boneless beef is called "bul gogi." joe

Hey Richard... Don't panic! Don't throw the book out! Don't buy a Guru yet! I been "live fire" cooking for over 50 years and you will first have to learn the basics of fire and fuel management and the capabilities of your equipment. That said you can only increase your abilities as a bbq cook...

Cullen J... Looks like a great start. I did 2 shoulder roast last Wed, but unlike you I had to buy them at Albertsons @ $1.99/lb. low and slow till 135 deg and placed in refer to chill overnight. Thursday I sliced them with my handy-dandy cheapo electric slicer. Ended up with almost 4 lbs of...

Hi Brian... someone out there must want some cherry wood to smoke and be willing to trade for some "heating" wood or something of equitable value. I live in the Pacific Northwest and if I live closer I would try and work out a trade. joe

Great job Nate... I just finished dinner (some left over smoked ribs) but seeing your pics I got hungry again! You should have called me. Tnx for sharing... joe

Hi Dwayne... I live in Everett, WA (20 miles north of Seattle) and I was at Fred Meyers and they are stocking up on garden "stuffs" and saw a fresh supply of clay saucers. Now is the time to check your gardening suppliers. good luck, joe

Hi Michelle... In general it "should" take a shorter lenght of time. It also depends on what you are cooking; chicken, turkey, roasts, a baron of beef or a whole hog. Rotating the meat distributes the heat better and thus lessening and eliminating hotspots. Good luck! joe