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I've used apple, cherry, and pecan (sometimes in combination) and I've had good results. One thing I've noticed is that cherry wood seems to give your meat a darker color than the others. But the taste is still good. Something to keep in mind. Good luck.

That's really good - especially for a first smoke. My first smoke was 2 slabs of spares. But my cook didn't go nearly as smooth as yours. Good job.

I've done ribs both ways - laid flat and in a rack. I prefer the rack just because its easier to fit more ribs on my 18.5 inch WSM. As far as tenderness, I didn't notice any difference. I think you should go with whatever method is best for you from a spacing standpoint. You ribs will be...

You could try mixing in a chunk or two of hickory. Hickory has a stronger smoke flavor.

In some cases you won't get constant smoke throughout the cook - especially in a longer cook. It sounds like you have plenty of wood and your temps are ok too so I wouldn't sweat it. How does the meat taste? - and do you get a good smoke ring? As long as the meat tastes the way you want it...

I have this rib rack that can be flipped over and used for roasting. But because of the supports on the ends, when I'm using it for roasts (chicken, turkey, prime rib, etc...) I can fit a medium sized aluminum pan underneath for catching drippins for gravy, au jus or whatever. I got it at...

I have experimented with a few different methods. But I have settled on this - I let my WSM come up to temp (that temp varies depending on what I'm cooking). Then I put the meat on. Immediately after I put the meat on, I put the wood chunks in through the door. Sometimes I get a little white...

They may have been loin back ribs, which look the same as baby backs as far as bone size but tend to have more meat on them. I actually prefer loin backs personally. More meat...can't argue with more meat.

Same here - I open and spritz very quickly. No more than 5 to 7 seconds. My temps usually don't waver much at all.

The first time I used the Minion method in my new WSM, I was making ribs for a rib-off at my buddy's house. I fired up my WSM at around noon. Ribs were done a few hours later. I took them off, went to my buddies house with the Mrs, and many MANY beers later got back home at about 3:30 in the...

Congrats on your bundle of joy. Put some tongs in that kid's hands and get him out on the grill.

They aren't any more fragile than what you would expect. If you take care of them you should be fine. I had an incident once while doing a tri-tip. I took it off my top grate on my wsm to put it directly over the coals for a direct sear. The only problem - I had forgotten to remove the food...

Home Depot has a decent selection of Weber products - thats where I got my chimneys. ET732 can be found online - I got mine here Home Depot also carrys Kingsforsd Blue and usually has it on sale during the grilling holidays (Memorial Day, 4th of July etc...). And of course you can always go...

I always use a rack. I usually do at least 2 slabs - 3 if doing baby backs. So a rack comes in handy. But if you're only doing one rack, then go bone side down.

Chimney is a definite - Weber brand would be best. Also it might be good to have at least two of them. I think most guys on this forum have at least two. Maverick ET732 is also a good idea. It comes in handy given the fact that the lid therm on the WSM is not very accurate. Plus you can...

Mr. Mildo - I appreciate the help with the marinade recipe. But I am not the culinary genius that you and others on this board are. With that being said, I need a little help reverse-engineering your recipe. I see a small onion, about 10 cloves of garlic and I'm guessing the juice from that...

Everything looks really good. I would love for you to post the exact recipe for your chicken marinade.

I only use the food probe for certain meats. BUt I do have a system. I have an ET732 but I also still have my old ET73 and it still works. So I drop the chamber probe of my 732 through the top vent - and when necessary I run my 73 food probe under the lid. That way if I need to remove the...

I'm with Bob - black is my favorite color but even if it wasn't, a WSM just looks like more of a serious outdoor cooker in black. Plus after you use it a few times it starts to develop some cosmetic imperfections which blend a little better with the black than I think they would with other...

I'm sure you all are familiar with caveman steaks - steaks cooked by placing the meat right on the charcoal instead of on the grill grate. They seem to be somewhat popular and easy to do although I have never done them. My question is simple - what is the point of doing your steaks that way...