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Normally when trimming before the cook it's pretty apparent as you will see a fairly thick fat vein running diagonal towards the bottom (if you are looking fat cap up). There is no question it's not a "pretty" as a flat slice. Also if you have been slicing without separating then the people...

Only thing I would say is that most people use the bottom vents to adjust heat. It looks like you adjusted the top first. Then again if you like them it's all that matters. Just be aware that closing too much CAN (not will) cause smoldering and an "off" flavour.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: You might start with 1 tsp, mix well into the rub and then taste it. As Shawn says, you can always add more. You'll lose some of the heat in...

High heat is all about airflow. There are very few situations where you should struggle to get 400+ with little effort. The WSM is designed for low and slow cooking. That's its job and that's what it was designed to do (and do well). As a result, when you want to cook outside the design you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Cook at much higher heat. Or finish the skin by cooking directly over the coals, being careful not to burn the skin. (I do the former, cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Allen S.: Oh, Ivw thrown one on for the heck of it. Ive tried it and im knocking it. Ill never ever smoke that cut of pig again. Too much like ham for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Selle: I always find rocks in my lump charcoal ... they look like lava rocks </div></BLOCKQUOTE> I'm fairly sure these are a by product of the...

I use RO a fair bit and like most it really boils down to the mix of price/quality/availability. While RO quality can be hit and miss (some bags have lots of chips), it's still better then the alternative and you always know you can buy at any number of sources for a reasonable price. I have...

Also don't forget that the water pan in the 22 is EFFING HUGE!! Don't fill it all the way. If you are cooking something short you probably only need it 1/4 to 1/3 full. It takes a LOT of heat energy to raise the temp of a gallon of water to 212.... and after that point you are still...

I just did my 2nd cook using my rack on Friday and I have to say i MUCH prefer laying flat. What I ran into (and it might just be my rack and ribs) was that the ribs were too thick and overall they didn't cook evenly. While my 2 end racks were fine, I had to toss the middle 2 in the oven for...

I felt your pain. After a gorgeous unseasonably warm week, I tried to cook on Friday! Went home at lunch and got everything going. Needless to say the wind and rain picked up about 45 min after I put the ribs on. My windscreen was doing all it could, but the constant drizzle was really...

If you used 4 chunks and 3 handfuls of chips then i would definately say you had too much wood. Hickory especially is a very strong flavour. Personally for ribs I tend to just use apple wood or maybe 1/2 of chunk of hickory and another 1.5 of apple. With larger pieces of meat (butts, brisket)...

Just to add a bit on this. Heat is generated by fuel+fire+oxygen. At altitude the oxygen is thinner so in a contained environment (like a WSM) this will lower your temps compared to someone at sea level. Now that said, there is still no reason you can't "Q" at altitude. As others have...

I personally think it gets a bad rap for the pepper.. but I like pepper. I also think that was is always important to remember with rubs is the bark to meat ratio. You could coat a 4 lb butt with a rub and find it overpowering... but on a 10 lb butt find it just right. I certainly...

I too cook far more then I consume... and I also fall into the "why cook half full" camp. For me the keep to reheating ribs is doing it in 2 stages. First I wrap in foil and place in the oven at low heat to warm. Then when they are warm I will remove foil, sauce and turn oven up to firm the...

Well I own a black car... on a sunny day it gets considerably hotter then the outdoor temp. 25-40 F seems completely reasonable to me. On long cooks in the summer it's definately something to be mindful of.

It always makes me sad when i see such pretty looking birds and hear that the skin was inedible. I have done this myself a couple times before I just decided to cook high heat for any chicken. I do love chicken on the WSM though.

Hey Mike... I'm from the metropolis of Guelph. Not much going around here in the world of Q, but things are looking up. S.O.S. BBQ in St Jacobs area... and now Hogtails in Waterloo. Only a matter of time. I'm usually in Whitby 2-3 times a month so I usually hit up Buster Rhino's for...

Don't let one post fool you. That's our "once a year" sale that a major chain puts on around the sausage making time of year. Typically any pork in our chains these days is ALL "seasoned" (they are even seasoning beef now!! YUCK), and they almost never carry a proper butt or picnic. I buy a...

Given the time of year I would also wonder about wind and how much water you used (and if the water was cold) If I had to guess you are fighting on a cold day to heat up a lot of cold water in the pan. Don't forget that water can only get up to 212. As your smoker gets above that temp it acts...