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Larry, the recipe looks good, but how much water is used for the recipe? It appears that it could be anywhere between 1 gal to 4 gal. This would be a pretty big variation in the strength of the mix. THanks

I agree with what Ryan says (maybe not 8 to 10 cooks though), plus you may want to try something in between like spare ribs before jumping from chicken to butts. This is usually a 5 to 6 hour cook. Also, go with t full ring of charcoal so you can get an idea of how long you can go and how the...

Go to Academy Sports and get a Brinkman charcoal pan for $4.99. IMHO, it's better than the WSM pan and a LOT cheaper. Take a measurement to be sure - it may be the Brinkman water pan, but I am pretty sure it's the charcoal pan that works. They have both at $4.99. I switched from the WSM water...

What's the situation with the table? what did it come off of? Where do you get it? Cost? etc.? It looks good and functional.

Never cooked one that small, but I would think low and slow and already suggested. A high heat cook on a piece that small may cook too fast for the fat to render. 225 would be safe and 300 would be a gamble, so go with what is safe.

To repeat a fact of smoking: "It's done when it's done". Cook times vary widely even at the same temperature. That's why smoking is an art rather than a science. Just try it several times and go with your own experience. You will develop a feel for the results, which when you think you know...

I use both. The grommet for probes going to meat on the lower rack, but the slot for the upper. The slot makes it much easier when removing the top rack to get to the bottom rack.

Since you have been using the 18 1/2 for a while, make several cooks using the 22 and then decide. More specifically, smoke the ribs since that is your issue with the 18.5 and see how the 22 works for you. Personally I would go for the 22. The best of both worlds would be to keep the 22 and...

Here is a steal if as advertised - or even if not.. It's an older model (no dome thermometer) but claims to be never used. http://charlotte.craigslist.org/for/5197811085.html

Several thoughts - actually theories: if water seeped into the bottom bowl, it could have acted as a heat sink both from the mass of the water, but more so for the energy/heat that is required to cause the water to evaporate. The other could be the charcoal was damp - even though the coals were...

One of the pics looks like he may have cut part of the flat end off and put it under the remaining flat. I think I would have put it on the side, but he is the expert.

The comp show was aired on SC PBS last week. He did not place in any of the events and just made the comment that he was in the middle of the pack. He was happy with that since he was not really into cooking competitively or making changes just for the judges.

I have not done the math to check it out, but with the higher price charged for a flat, it's almost like the markets can get just as much for the flat with the point removed, and then have a "free" point to make hamburger with. Bottom line - they make more $$ by removing the point.

I agree with Enrico on the Minion method, except I usually put the can in the middle and slightly open all three vents for a more even burn distribution. It's just opinion and neither are wrong - personal preference. I also would go for 225 for the overnight portion. There is a little more...

Grits in Chicago??? Thought that was a southern thing. Looks great wherever it is.

http://charleston.craigslist.org/hsh/5130317778.html

If you have an Academy Sports close by, they show the Brinkman pan for $4.99.

Very strong possibility the incorrect seating was the problem. This, along with the gasket, should solve the temp control problem.

Excellent! Question - what is the BBQ meat of preference in your area. For example, it is pulled pork in the US Carolinas, brisket in Texas, etc...

Eduardo, IMHO, waiting for inside ovens to reach the specified temperature is because most recipes are time and temp specific - basically a "science". If there is a variation in either, the results are bad. Smoking on the other hand is a longer process and an "art" and based more on the feel...