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This is Junior on his first birthday, he enjoys smoking and grilling as much as I do, gets to hang outside, steals smoke wood and tosses it around. Tonight was a first, grabbed a piece of lump that fell on the deck and ate it, guess he knew it was Wicked Good.

Thank you Jim and Chris as well.

I never use water in my pan, not sure if it matters but I have found that the bottom is hotter being closer to the coals, I always rotate

Great looking pup Bob, good luck with the training, smart dogs but loads of energy.

Nice job. And you were about to give up doing ribs. With that technique the stage after foil is to firm up the bark and glaze if you wish to do so.

Try this method, especially if using a kettle, set up your charcoal on one side and ribs on the other, I roll them when I use my kettle. http://tvwbb.com/showthread.php?30463-Babyback-cook&highlight=high+heat+ribs

Wow that looks awesome Kim. Do you have other posts here about this set up? Have yet to try a pizza but get info together to scratch this off my bucket list.

Noe is right, I never do mine on the WSM, do it on the Performer instead, I keep it around 325-350, skin is perfect every time.

http://www.smokinlicious.com/ I buy pretty much all my smoke wood from here, besides when I had a ton of sugar maple I cut myself. Very prompt, awesome customer service and plenty of options.

Looks great Mike nice job, still have yet to try ABT's, looks like I am doing some soon, thanks for sharing.

Awesome looking tacos Tony, I'll take any leftovers which I doubt you had.

Nice job, PSB would have been a good call here yesterday, it was almost a winter day, 90s by the end of next week, Mother Nature going thru menopause it seems. Thanks for sharing.

Thanks everyone, it was a cool cook, a bit apprehensive, its not every day I buy a prime tenderloin but Man it came out awesome. No Matt I did not check the grate temp. This was more about timing and trusting your gut. BesidesI was not about to stick my maverick probe under the chimney, the meat...

Thanks Paul, definitely try this, you won't be disappointed. Tom I used about 2/3s of a chimney of Nature's own lump

Tom the crust was perfect, tenderloin is perfect for this, can easily get a couple to fit under the chimney

So I wanted to mix things up, I do a lot of Porterhouse and Rib eyes so I got a prime tenderloin from The Meat house. Figured if I am changing it up I would really change it up by cooking it with my chimney. I put a CI grate on top of the charcoal grate on my Performer. Went about 90 seconds per...

Hey we learn by trying different methods, makes your successful smokes that much better. I use apple juice mixed with a tablespoon of rub, meat side down in the foil. Then go 10 or 15 minutes unwrapped, then glaze, works like a charm.

Awesome cook, you just added another item to my bucket list, thanks for sharing.

Totally agree Mary, kind of a bummer but I understand why they do it $$$$. I still have 1 place I can get full racks, when I do spares I like to use all of it and do rib tips.

Cool Dave thanks, I have read negative reviews elsewhere but was curious if anyone here had tried them. Glad you had a good experience. Kinda bummed there will be no rib tips but oh well, haven't done ribs in a while, looking forward to tomorrow's smoke. Thanks again, Eric