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This does sound good but I will have to do some serious math to shrink the recipe for a first attempt. I'm not familiar with the Shack, Ron. What can you tell me? Bob

Do yourself a favor and search for other posts by Don Marco on the BarbecueBible site. He has some incredible pictures of the food he cooks over there. Bob

Help. We have decided to do a turkey breast today, around 7 pounds, but I won't have time to brine it. Any suggestions? What about thoughts on rub for turkey? Thanks, Bob

Bob, One rack got overdone on one end but other than that, it was not a problem. I had the same fear because I really packed them on there. Bob

Thanks to all of your for your help on this. I ended up cooking 9 racks of ribs for my son's birthday. I did buy another rib rack and did 4 on the bottom grate and 5 on the top, with one leaning against the rib rack. See the pictures here: Birthday Ribs I decided to buy the ribs from my...

Erik, Here is the recipe I use for ABTs that someone shared with me on another board. It never fails to please: Lime Cilantro ABT's 1 package(8 0z I think) of cream cheese, softened. 1 decent-sized clove of garlic, chopped. salt and pepper to taste. juice from one lime. 1/4 cup of fresh...

I have always foiled them separately, although you can stack the foiled ribs in the smoker when you put them back on. There was just another thread on this same topic and everyone else suggested doing them separately also. Bob

How do these recipes work if the pork is pulled/shredded instead of chopped? I am thinking of ideas for my leftovers from some recent smokes. Bob

Dad is definitely planning on a snack but keep in mind these are 8 or possibly 9 17-year old boys so I was more worried that I wouldn't have enough. Thanks for the suggestion and I will search later. Bob

My son has requested Smoked Baby Backs for his 17th birthday dinner for him and 8 friends. My thought was probably to make about 8 racks with other things also, including ABTs. What configuration will work to enable me to cook 8 racks at one time. I have one rib rack and will probably run out...

Eric A., I have had great success with Butts over Brisket. Fat side up on butts and down on brisket. Search on this site and you will find lots of threads no this topic. If you are doing just the brisket flats, you will want to start the butts well before with how much time depending on the...

Thanks to all of you for your help. And I think the solution is to cook more butts to make sure I can learn when it is really done. Bob

I tried to check different places but I think that I got frustrated. I have already told my wife to get me a thermopen for Christmas so hopefully, that won't be an issue in the future.

I have read the issues with the signal being lost if not line of sight or farther away but the interesting thing for me is that in spite of the other problems I have had, that has not been one of them. I had it upstairs in my room on the other side of the house, a good 50 feet away and had no...

I learned this weekend that it is really hard to screw up a butt and they are pretty resilient to tempermental fires and bad thermometer readings. I decided to cook 4 butts for a football party, knowing that I would have too much but would foodsaver the rest. I started the fire around 9pm...

Steve, I have to echo what Larry said. You have come to the right site for your questions and no question is too simple. You will learn so much here that it makes it a lot easier. I was in the same position as you back in the summer and this board was invaluable, and still is, in helping me...

I am still relatively new to the WSM and every time is an adventure. One thing I have noticed when I'm doing pork butt is that I don't seem to plateau at the 160-165 level but rather always seem to stall out around 180. At times, I think maybe I am running a little low on fuel but I don't have...

Bryan, Thanks for confirming what I was thinking. I figured I didn't need to cook them for 36 hours (1.5 hours x 24). Bob

Okay, quick help. I am going to cook four butts, each around 6 pounds, starting tonight. Does the approximate 1 1/2 per pound apply to the total of all the butts or the average of each one? I know you may add some due to the additional meat but any other thoughts? Bob

Erik, When you tie it up, do you roll it beforehand? It will be interesting to see if I notice any difference in the boneless. I have not been to Peoria as of yet but need to check that out. Thanks, Bob