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Almost funny now. I am on a different computer and still not getting past the sign in screen.

No luck, I must be doing somehting wrong...took me to the same site entry page.

The link took me to the main sign in page of Koodack not to the pics. Do I have to register to view?

Of the remainder how much did you inject into the PB? Or did you use this as a sauce once pulled?

I do spares at a lid temp of 230 for about 6-7 hours. Come out great. I trim to Kansas City. I then take them to a hot kettle and glaze over high heat.

Please post pictures. Sounds interesting.

We just cut down a tree in our yard...a white oak. Would this be a good smoking wood? If so, I plan on chopping some chunks and begin the drying.

I used to live in Raleigh. I competed for the 1st time last weekend and made six racks of spares. I did a similar test. I let all three on the top rack go wiithout foil and the bottom three I foiled for different times. One hour/45 minutes and 30 minutes for the different racks. I liked the...

Or you can do what I did...buy another WSM. Now I can do butts on one and lots of ribs on the other....lol. Your plan sounds good. For some reason I always like my ribs that cook on the top grate better than the ones on the bottom....I do not foil anymore.

What kind of ribs are you smoking? Spare ribs can go for about 7 hours to get them where I like them. Keep the spares around 225. Baby backs are shorter.

Great idea to foil the top rack and leave the bottom unfoiled...everyone is happy!!!

I will second Wilbur's in Goldsboro, NC. THey are my goal whenever I am on the smoker. An open fire is just tough to beat.

I would pull the therms and do a therm test.

Oh, here is what I ordered.... 4 whole chickens (I like to butterfly and split myself..the chickens come from Ashley Farms down in NC) 4 7lb Brisket Flats 6 racks of spare ribs. I like the Pork Shoulders so much from Sams I will get them there. I don't think I will get a better grade at a...

Richmond and Smoke wood do not seem to get along. I have the hardest time finding wood. I have actually had to resort to ordering online for apple and cherry. I recently sold a house to a guy that has apple and oak trees all of his land so I made a deal with him that if he gives all the...

I just bought a 22 1/2 and have loved it. I too have a gas and a WSM. There is just something about a steak on a charcoal grill. My gas is still very usefull during the colder months, but two cold beers on a warm spring or summer night during the light up phase on the 22 1/2 makes the wait...

In honor of NO getting back up on its feet with having Jazz Fest and a PGA Tourney the same weekend, I was thinking of adding a little cajun to my smoking this weekend. Can anyone suggest a cajun twist on chicken halves and spare ribs. I have a spice mix called Joe' Stuff....very very good...

Go back to what worked then. I used a little hickory on mine once and it was tasty.

My vent door lets just a bit of air in. I just cannot get it to fit snug. But, I have also learned my WSM pretty well and am ok with it. If I control the temps on the way up...open 100% until 200 degrees then drop to 50% until 220 degrees then drop to %25 at 230 degrees and %100 on all but...

Thanks for the tip about Stonewall...I'll check it out.