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Looks very good from here Mike. Did some ABTs, bacon wrapped pork tenderloin and 5 rib roasts for Christmas. Three were for a neigbor. Will try the "mionks" next time. Thanks for sharin' the pics. joe

Rob... We have had standing rib roast for Christmas for the last 35 years but last year I cooked using my WSM for the first time. We prefer to cook 2 smaller roast since my sons love it rare and the rest of the family want it medium rare. My immediate family consist of 10 adults, 3 teenagers...

Kris... congrats on your new WSM. I have that "feeling" that you will enjoy oooking on it and of course eating what it cooks. Best to you. Welcome to the forum. joe

I agree with George and I wouldn't worry about it. While living in Southern California we would camp in the high desert and used to freeze marinated steaks (with Teriyaki sauce). After several days in the ice chest they became defrosted and were ready for grilling. This was over 30 years ago...

Outstanding job Mike! I like to smoke spares but never slathered mustard on it. Does the mustard taste come thru at all? Tnx for sharing the pics. joe

I just pour some hot water on the outside of the tank while using, a "frosty" area appears to show the amount of compressed gas that is left in the tank. Works for me. joe

Rob... I don't see why not. As long as food is kept out of the "danger zone" of between 40 deg and 140 deg, it should be okay. Refers are usually less than 40 deg. joe

When I want rib soup, I start by boiling, or simmering the ribs, removing the scum that floats to the surface. Then I add the won bok, dried ****ake mushrooms, dried lemon or orange peel, bamboo shoots and season. Boiling the ribs beforehand takes away the flavor from the pork and puts it the...

Thanks Jim... Will be firing up the 24 x 48 Gator w/ upright, plus my 22" WSM. For reinforcements, if needed, got a 18" WSM, LA CAJA CHINA and several Kettles. I plan to be finished cooking by 3 pm. I too am fired up! One of my sons, my neighbor and his sons are providing the "muscle" since...

Don't let a little weather stop you. We have rain forecasted for Thanksgiving Day here but I'll just put up a shelter out of the wind... Good luck and Happy Thanksgiving.

I do spares and very seldom do baby backs. I cook ribs around the same temp as Craig so for ribs I do the "exposed bone" and the "bend" tests. These visuals are pretty accurate for ribs, for other meats from chicken parts to whole hogs, I use my trusty instant read thermometer.

Never have used corn cobs or pineapple tops. However, I have used the dried peelings from a pineapple. A very sweet smoke, used to add a couple of handfuls on the coals. They have to be dry. joe

John... Before I looked at the pics, I thought there was no way unless one removes the head and part of the limbs. So it may fit on a 22" WSM. I rotiss whole hogs in the 100# to 140# range and they are about 4 to 4-1/2 ft long with head and legs on. Never did a suckling. joe

Great job on the ribs Stevo... Ribs from Costco that I buy here still have the membrane on. Tnx for sharing the pics... joe

Simon... would a rib rack help? I have one that holds five plus I can "lean" a couple on each end. joe

I like the hard case since I lucked out and "found" one at a yard sale several years ago. It cost 2 bucks and is the size of a regular briefcase but there is a well known "culinary school" logo on it. Makes me look like a pro when I go to catering events and tailgates. Good conversational...

How about chicken wings; disjointed with tips discarded or kebobs of poultry, fish or meats? Done it all... even rotissed a whole hog on a larger grill. joe

SM... I would include the trimmings in your smoker. They will be done before the slabs so you will have some munchies beforehand! Good luck... joe

Hi Brandon... last July I smoked 110 lbs of pork spareribs. I priced both Costco and "Cash and Carry" a wholesale outlet here in the Pacific Northwest. They were trimmed "St. Louis style at C & C and were sold at $1.99/lb on a special. 2 cases had 18 ribs in each. I am pretty sure you can...

Joe T... As Larry pointed out it may lack oxygen give it a try. I think eliminating the water pan may help. Don't know if Q'ers using UDS make use of a water pan. Is the WSM "protected" from the elements? Wind swirling around certainly has effect on heat loss. Mine sits on a corner away from...