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I usually don't bother with soaking wood chunks. As far as storage goes I use a cardboard box because it's what I had handy at the time, however I don't see a problem with your plastic bins as long as something is done to provide some ventilation. Something similar to milk crates should also...

I would go to a good butcher and get what I know are good quality ribs. If they come out good you know the quality of the meat is the issue, if you get the same results then you know it's something you are doing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart Osterweil: Stupid question here: What if you only remove the membrane and don't trim the skirt ? Just harder to eat ? Uneven doneness ? Earth...

Did a cook yesterday with it, full ring of unlit with 12 lit for a Minion method burn. It went for 11 hours at 250+ at the lid (it was my first cook using a clay pot base instead of water and I don't think I caught the temps on the way up soon enough, most of the cook was in the 270-280 degree...

Would it be possible to drill a small hole in the battery door so that the TX button could be pressed with a toothpick or something similar?

Anyone else notice that the only customer review for the charcoal pan relates to its use as a WSM water pan.

Looks like I have to go have a talk with that guy at the Edison HD , Anyways thanks for the tip. I have plenty of Kingsford so I wasn't worried about the sale, but I do want to see how well it cooks.

Thanks for the tip. I have some business down that way anyways this week so I'll have to stop in and grab some.

I talked to a guy in recieving and he never seen it come in, I thought it was a regional thing until I saw the post by Mitch. I guess I'll have to do a tour of all the HD's in the region and see what I can find.

What HD's have them? I tried the one near me (in Edison) and they never heard of the stuff.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Lohrentz: The skirt will get really dried out before the rest of the ribs are ready. Otherwise, they should be fine and won't take any longer...

I don't see the point in it either. When I do ribs I usually just peel off the membrane hit them with a dry rub and throw them on the WSM, and they always come out fine. IMHO when you take them off the pit has much more to do with good ribs than anything you do before putting them on, or maybe...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rusty Barton: It's hands free and has wet and dry settings </div></BLOCKQUOTE> How well does the wet setting work, would you recomend paying the extra...

I don't think I have a signature dish but for most of what I cook I like to keep it simple. Anyway since you didn't specify what dish your having problems with here's what I do for spare ribs and brisket (usually just flats here). I just hit it with a dry rub and let it sit while I light the...

I drilled through the rivet in the top vent and use a Weber #9815 Replacement Thermometer. Click here and scroll down to "Drilled Lid Vent Rivet". I'm very happy with the results.

It's probably good if you need something portable for camping, but at home I don't see it doing anything your oven can't do.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by P Bart: I don't know how you would cool the WSM down 100 degrees to complete the cooking </div></BLOCKQUOTE> Maybe lifting the lid for a couple minutes...

Bring it up to temp slowly and you should be able to maintain your temp useing just the bottom vents, Just remember that it's easier to control temp on the way up than it is to bring it down after it's to high.

Is it really all that hard to set the WSM up out in the yard when doing overnight cooks?

First I've heard of them myself, sounds like something that might make a good sandwich though.