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Quick question Steve. What is the best way to grind the peppers and seeds? Bob

Jim, Welcome to the board and you are going to love your WSM. Any question you may have, this is the place to come. The 3-2-1 works well on ribs and should get the tenderness you were looking for. If your temps were running high, you may want to think about less lit up front. I can start...

Tom, That does look great. Any more details on the rub you made? And Dave, I hear ya. I love to smoke in the snow but it is way too cold today. -6 this morning. Buckeye Bob

Well Done Dave!! GO BUCKS!!!

David, I'm just a little farther west of you in Clarendon Hills. Have you found a good source for lump anywhere out our way? The only lump I can find this time of year is the Big Green Egg brand at one of the hardware stores but it is pricy. Bob

Steelers are looking good and I think could be the team to beat in the AFC this year. They are definitely peaking at the right time. Bob

I started doing bone in when I discovered they were much cheaper at Costco. I have not noticed any difference in the flavor. One thing you need to do on the boneless is to tie it up to make the shape more uniform. Just tie up the loose ends. When they take the bone out, they tend to hack it...

That's where I learned it also. Bryan is a wealth of info on this site. Todd, as for keeping the lid ajar, you can do it at the beginning if you like. It shouldn't affect how you measure your temps, although not sure what you are currently doing. I usually only end up lifiting the lid if I...

Todd, Didn't realize you were still going. Hopefully, you can get it back up there. Good luck. Bob

Todd, Couple of things you can try. I too have had problems keeping the high heat temps up there using just the vents alone. At times, you will have to open the access door to let more air in or you can also turn it upside down and then prop it open with a stick or something. Another thing I...

Shawn, Thanks for the info. Do you let it cool first or vacuum pack it right away? Thanks again, Bob

Shawn, That does look good. Question. How do you store it. I know you did the foodsaver but can you freeze it or just in the fridge? Thanks, Bob

I agree with Brandon as I frequently use the WSM in the winter and do not usually have a problem holding temps. I do use more fuel than normal, however. Bob

Thanks for the opinions. In the year I have had my WSM, I have always made my own and been happy with the results. Just wanted to see if I was missing out on anything. What I need to do is do a little taste test of my own. Just what I needed. More reason to barbecue. Thanks again, Bob

I realized I was remiss in not following up on this. Unfortunately, as I tend to do, I got caught up in the game and the food and forgot to take pictures, a mistake I will try not to make in the future. I ended up doing 4 pounds of Top round and used the Pit Beef recipe in the Steven Raichlen...

Bryan, You mention a "WSM blanket/wrap of some sorts". What do you or others like to use for this? Bob

I know this topic has been covered before but thought I would get some new opinions. Do you all like to make your own rub or buy it? My thinking is that there are about a bazillion recipes out there and it seems like it would be a heck of a lot cheaper to make your own rather than buy...

Bryan, Awesome and I appreciate your help with all my questions. I will certainly share some pics if and when I fire this up. Thanks again. Bob

Bryan, Thanks once again. Yeah, by grill I meant the Weber. I also thought about just doing high heat on the WSM with the beef on the top grate and now water pan. My thinking is it would be high enough above the coals to keep from flaring up. Bob

Bryan, Thanks for the help. If I do this, I will probably use Top Round so I would do indirect. Last question, what grill temp am I shooting for on the indirect? Bob