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I know I could never compete with Kevin's rib knowledge. What I would add however is that your very dark colouring really looks like the sugars burning. I know this was discussed in other threads, but something came to mind while reading this post. It really looks like it's just the...

I have never had any issues re-using unspent fuel. If you were really worried you could always just use the leftovers in your chimeny to get them started . Since we typically don't cook directly over the coals, there really isn't any "gunk" in the coals to give any off taste.

Just don't look into their labour practices or watch anything that shows their slaughter facilities. While I understand value, it's never a bad thing to look into the practices of the company you support.

Better to know exactly what you are getting. Personally I would just use regular charcoal and add the wood myself.

I think one of the big problems people have is misapplying "rules of thumb". I tend to use something similar to what you suggest but there is a HUGE difference if people are using water. If you start with 20 lit briqs in a new 22.5 with a full pan of cold water then you are going to be...

When using your WSM you have to remember that it's not designed to be constantly puffing smoke. If it was then you wouldn't be able to eat the product. As someone much smarter then I pointed out a while ago... smoke isn't "absorbed" by the meat but rather "adsorbed", meaning its the build up...

If I can convince (or hide it from my wife) I might be fixing up a weber kettle I saw at a local "recycle depot". Actually if I really got adventurous there is a FANTASTIC old cast BBQ there. It has two "lids" one for the grill chamber and one for the rotisserie chamber. If I was handy I...

No offence meant to anyone, but those were WELL past "done". As long as it's what you like, then by all means do it. But with that method I would have likely used a much cheaper cut of beef. Around here flank is going to run you $5-7/lb so typically I only cook to medium rare and usually...

I did 3 halves the other day which I left overnight (~16 hrs in marinade). With larger pieces I just put them all in a ziploc bag and make sure to move around every couple hours to get them all covered. As for the dark skin.... It would be hard not to get dark skin with this method. The best...

Just to comment on the brisket thing. Depending on where you are from, brisket might actually be a "cheap" cut. The idea being that BBQ helps turn a cheap piece of meat into something succulent and highly priced (same said for pork shoulder) Now... if you are Canadian then it's the same...

Just to be clear.... did you also close the top vent?? If not then that's your issue. A few thoughts: I have found on a couple high heat cooks that it does take some time for the fire to die down compared to a 250'ish cook. Wind. Being on the Island ensures you have a LOT of wind... a...

1 hour should have them fully cooked for sure. As for the skin you will have to test that yourself. I have found that this sort of "baking" wings doesn't give you truly crispy skin. If you are comparing to fried wings it will be nothing like that. I think much like competition chicken you...

The thing to remember is that you don't want "smoldering" wood. In the WSM you are controlling the temperature of the fire directly through adjusting the vents. This means that if your cooking temp is only 250, then the fire is likely not much hotter. This has implications as fewer...

I'm another "hot squat" person. I added handles to my WSM so I can have it off dump a full chimney of unlit and back on in 30 seconds or less. Just beware if you use water. I run dry so i don't have the risk of spillage. I would definately advise against squatting when running wet.

If you cook this at lower heats you won't get crisp skin. I fired up a batch last night and as usual everyone loved it. I had 2 chickens quartered and everything went easily on lower grate. I used a silicone glove to grab and flip. I liked the idea of having a bowl of the baste to dunk...

They wouldn't be stainless.... too pricey. It anything they might be ceramic coated but i know they will rust over time. I'm not sure if they coating eventually just gets scratched off or what, but i tend to make sure I keep my baby's nice and dry. Even after cleaning I will towel dry and...

As per usual... I'm in awe!! Either you must have the most understanding wife, be independantly wealthy or retired (or a combination) to come up with such amazing cooks. Did you guys get that terrible wind last night?? Up here (2 hrs north of you in Ontario) we had 80 kmph gusts and go figure...

Those are some MONSTER back ribs if they were in the 4+ lb per rack range. I have recently come to the point were I won't buy racks above 3 lbs. While they have lots of meat on them, the crowd I cook for wants more or a "rib" than a bone in loin chop! When it comes to foiling, I would...

When only using one rack the top one seems to be a no-brainer. Easier to access!! Just make sure to take out the bottom one or you will wind up having to clean 2 grills!! As for the time.... honestly don't be afraid to bump the heat up if you want to be sure it's done for dinner. Butts are...

Dealing with altitude just requires you to remember that fire needs oxygen. Obviously you will need to allow for more airflow then at lower altitudes. The WSM is built for controlling airflow so you may have to do some playing to get enough. Definately look at running without water as this...