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Famous Dave's Smokey Chipotle. Yum. No, double yum...! AR

I will have to try the all lump with an upcoming cook. I am intrigued. I too have reservations about briquettes and the possibility that some toxins are being released. Obviously, I'm not too concerned. I figure that if it were really bad for US, then some enterprising class action lawyer...

Does anyone have a ration for lump to briquettes? Does one full ring of lump cook longer or shorter than one full ring of briquettes? This past weekend, I mixed lump, kingsford and royal oak and had a very nice cook. I only had a small amount of lump, so I did a mix. I've only used...

Come on. We ALL won already. We discovered this site and our trusty, dependable, fun cookin' Weber Smokey Mountains. AR

I would say they all require some degree of difficulty. The instructions on this site and in the forums are a great help. Making good food to eat is not the problem. The problem is being consistent over and again. Now that is hard. Even at your worst, you are probably making better food...

Thanks, I've got my order in! Looking fwd. to an overnighter on one pan!

Kevin, After yesterday, I am a huge fan of the 5 and up slabs. Mine were not dry nor too juicy. I think I pulled them at just the right time in the "window" you referred to... The best part is my butcher had them priced a 99 cents a pound!

I did two slabs of 5 and up last weekend. They came out great. 6.5 hours on the WSM. One slab weighed about 7lbs before trimming and removing the tips. The other was about 5 before trimming. Bon apetit

The trash bag under the cover is genius! Thanks!

Refilled it at 4.5 hours yesterday. Used a good ol' fashioned garden house that I had crimped to stop the flow. Worked great. I don't like to let it boil to the very bottom though as the fat and such bakes on too the enamel pan. Still looking for the Brinkmann pan in Chicagoland. Can't...

Why not try cutting the apple, or onions in half and just setting them on the side of the grate where the heat is highest. Probably get some nice aromas if nothing else.

I did spares yesterday too. Mine were some jumbo 5 and Up spares. I cooked them for 6.25 hours. They were tearing easily and the meat came away from the bone nicely. Question: If I had let them cook more would I have rendered out more fat? Or would they have started to dry out too much...

You are well on your way. Be sure the check out the main part of the site also. Chris has many tips and tricks listed. Mostly, have fun. AR

Westbrook has 5 and up spares for 99 cents a pound. I think the sale is through Saturday. I got about 20 lbs. This is a great market. AR

Well that's kind of what I thought. I had read somewhere that in recent times hogs have gotten larger to suit demand and processing requirements. Something about more lean meat per pound of carcass. That was used as an explanation for larger slabs being prevalent. In any case .99 per pound...

A local market has a memorial day sale of 5 and Up Spare Ribs for .99 per pound. I bought a few slabs and they look like large meaty spares. I asked the butcher about the difference between these and regular spares and he said they are just larger. He said I might not be as happy with them as...

Happy to pass along good news. Pork butt is 89 cents a pound at Westbrook Market, Westmont. Cass and 63rd. Picked up and 8 pounder myself. AR

I just finished my second cook of spares without using any foil. In fact, I didn't put much effort into the cook after I put the ribs into the smoker. I used the same P.Kirk rub as I did last time. I had them in the smoker for 5 hours. The ribs came off looking nicely charred with a reddish...

Purchased a 21 pounder from the local market. Could not find a fresh one at that time, so I settled on an "enhanced" bird. Thought about brining the bird, but decided against it. I'll save that for a fresh/natural bird. Thawed it in the fridge for 4 days and the day before cooking removed it...

Let the GREAT TURKEY COOKOFF OF 2004 Begin! How much will snow and cold temps around 30 effect my cooking time and temp? I think I can keep the WSM out of the wind...but it is going to be a cold one tomorrow. AR