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it's been a few hours... status update?

looks good to me, thx for the pics. i figure most glazes shouldnt need any liquid smoke if the ribs are wood smoked properly.

have you made this citrus ginger glaze yet?

cool... is the type of wood used also regionally emphasized? also, NC brings the vinegar based, ketchup based, and mustard based (all rather thin and runny) bbq sauces. would the NC ketchup based one be the influence for generic all 'American' mainstream bbq sauce like kraft, bullseye, even...

what kind of mustard is everyone using, a dijon or simple french's, guldens?

thanks KK, I look forward to your pictures. So with a glaze, there's nothing more than glazing, then eating... at most, some regular bbq sauce at the table. i can't help but feel like with a 'sauced' rib it removes the work of the rub. i never liked that. it's like if you lick a glazed rib...

texas = brisket carolinas = pulled pork kansas city = ribs memphis? i have questions about ribs and sauces... how does each region do their rib sauces/glazes? molasses is indicative of texas based rib sauce?

you've got a good philosphy... so a glaze in your book for ribs would NOT be say some Masterpiece or BullsEye bbq sauce at all.

fascinating... essentially the same pork butt shoulder / boston butt for pulled pork, but used for bacon?

bone-in should be tangibly cheaper... i hope. i've never checked, but else you're paying for the bone weight. on the otherhand you're paying for the labor to remove the bone, which you may or may not care for depending on what the butt will be used for... cooked whole vs. chopped up/ ground.

i like the garage style handles because they seem more low profile and more evident of that when installing them verticle, than the tacked on look of the plastic weber ones that protrude outward. i also dont think i'd mind grabbing a verticle handle, it's like a double handle coffee cup?

these are 'genie' brand from lowes.com is this basically the same: http://images.lowes.com/product/converted/050049/050049015510md.jpg Item #: 192787 Model: DLH-BP

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Branon S.: Basically, yes. Except I wouldn't use an eyelet to hold a handle. </div></BLOCKQUOTE> drill new holes for eyelets?

looks like i like the reasonable priced metal handles than hitting for those big semi plastic weber ones. just my personal thought. question... the bolts that secure the handle, also secure the metal tabs inside the smoker that either the water pan or the clay saucer actually sits on? and...

nice. pics? which part# did you use?

i wouldnt think a pork but needs to be brined, must dry rubbed overnight.

was curious, anyone converted their WSM? I personally dont see too much of a need for a gas smoker, maybe a gas grill... but still curious.

Tnut, hmmm thx for the suggestion.

happy holiday all... was doing some quick research and could this kind of thing be what the simple eyelets are based on? http://www.surplussales.com/FeedthruEyelets/FeedthruEyelets.html if i can find something locally to me whenever i do some hardware shopping anyway, it could be a simple...

so all charcoal grills = usa. like the wsm I hope... well i'll find out, when it arrives hopefully next week. all those portable Qs, sure make a lot of money for weber then, they aren't cheaply priced and not made in USA where labor is more costly.