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Rule of thumb is no rotation (if using water in pan). Top one might finish sooner, let your thermometer be your guide! Is it me or are there alot of Illinois TVWBB members out there? Maybe becuase we are home to Weber? Who knows. Q-on!! AR

I did a quick google search for cross rib roast and found a site for a smoker company called Bradley. They recommend smoking it at 220 degrees, low and slow for 7-8 hours until internal temp of 150. That seems a bit high for my rare taste. Try it and let us know! AR

I just looked at the site. Nice job! Recipes, mods, pix from Smokestock! There are some unbelievably talented people on this forum....and I ain't just blowin' smoke!! AR p.s. Now, if we could harness all that talent and network with eachother on other topics besides our love of good...

Nice post. How was the skin on the chicken. I'm planning a cook this weekend and want to avoid the rubber skin effect I've read about. Did you air dry it and/or separate it from the meat? Cooking for friends is a blast with the WSM. AR

I am going to assume you have read the posts about chicken on the WSM. There are pros and cons. Mostly, you have to go at a higher temp than for pork or beef. Keri C. has posted a nice summary of her successful cook... LINK TO KERI'S POST... Good luck and let us know how it goes. AR

Foil is a matter of your taste and cooking style. Some here like it some don't. Search for foil and britu and you'll get some past threads. Basically, you foil them to speed the cooking. Some say it keeps them tender and moist. I personally don't foil, but I do mostly spares. BB might...

What method did you use for the beans. I'm gonna do some next time out. Q-on! AR

I think there are diminishing returns to rotating. It might just be that the top ones finish a bit earlier, which is fine. Gives you time the wrap them in HD foil and put them into your pre-warmed cooler for holding. Your timing sounds good. Holding time should not be a problem. Make at...

Turkey is sounding good. Was that an "enhanced" bird? I've seen breasts both ways. I can't seem to find any natural ones 'round here. AR

Well for me, I"ve always been a fiddler. No not the country music kind...the kind that likes to tinker with stuff, including my barbecue. Yes, you can cook with an electrical heat element. Perhaps its even more environmentally friendly...(but the electrons come from somewhere, coal, gas...

Butt too small. Get bigger butt. Did you flip the Butt? Flipping at the halves is considered, by some, to be a good thing. (10 hour cook, flip at 5, 2.5, 1.25). Where did you take your temps? You may have been at 190 in the section you checked, but 205 in another. I don't like too much...

IMHO, one of the greatest assets of the WSM is the ability to "set it and forget it". I've never raised the temp on any of my cooks. Less (work, maintenance, fiddling) is sometimes more (fun, relaxing, enjoyable). Q-on! AR

Yeah, I knew some guy who didn't pay much mind to foodborne illnesses either. Funny thing was, he spent a lot of time in bathroom. Yikes. Science people. Something not to be afraid of... Since it was asked here is some more info on defrosting in the Frigidaire and in cool water. Approximate...

Uh...be careful feeding the dog. He might steal your barbeque. I've done them both ways and foil is fine. I like my spares with no foil. They get a bit more of a bark on them. I use a rib rack and usually cut the slab in two sections. I flip them usually once. YMMV. Good luck. Enjoy. AR

Well if you gots to have beef you could always try the Chuck Roll. (Which has nothing to do with Mr. Berry of Rock fame.) I've never tried it, but I plan to. AR

Sorry forgot the link... http://www.fsis.usda.gov/OA/pubs/pork.htm

Don't leave it out on the counter! Baaad things happen to meat left at room temp. "Safe Defrosting There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations. It's...

Outstanding!

p.s. If you search for "country style" you will find many posts about this cut, both pro and con. Again, they have a place on the grill, at least on mine.

Country ribs have their place. I like to have a mixed grill going. Butt on the bottom grate. Ribs (usually spares, but wife prefers loin backs) on the top. I'll do some country ribs on the top grate too. They finish earlier than both the other cuts and make a nice snack, whilst I waits for...