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Oooo, boilin bags. Great idea Kevin, I'm going to have to use that!

I wouldn't cook onsite, with shoulder you really have no idea how long it's gonna take. I have great luck just smoking my pulled pork and putting in freezer in ziplock baggies till the day before eat day, then pull out to thaw. If you have electricity, my fav way to serve pulled pork is in a...

Hmmm, I have yet to try country style, since it's just a different cut of shoulder which I like pulled anyway. I do think shoulder tastes different than "real" ribs, but I may have to give it a try. David, have you been in any KC BBQ competitions? Maybe I'll cya around! Erich, Idunno if KC is...

I still use a "Grand Pappy".

LOL! *in best Larry the Cable Guy voice* "I don't care what yeh say, now THAT'S funny raht dehr!"

I prefer the kettle for chicken, nice crispy skin and good smoke flavor in an hour.

What Kevin said. Although I typically cook for just my wife and I as well, I've never cooked only one slab of ribs since it's the same time and fuel commitment as for loading up the WSM. My suggestion: Cook 3 or 4 slabs, eat one, put the leftovers in vacuum sealed bags, or even ziplock freezer...

I usually like to pull the pork almost immediately after smoking, and then serve it in a crockpot (anathama to some, I know). Keeps it nice and warm though, and it doesn't dry out.

I usually use pecan and apple or pecan and hickory, straight hickory is a little strong for my taste, but I've done it that way. It's all personal preference. I steer away from pine or evergreen though.

Yes, the only design flaw I've seen is the location of the transmitter on/off switch, although I guess it does lend itself to being rainproof (I've used the unit in all kinds of weather imaginable). I always turn mine off after every smoke, but then I'm chinsy when it comes to burning up...

Hey Kevin, that's a neat looking sharpener in the picture. I wonder how well it really works on that hammer I see there though.

Try using the Minion Method (found on this site) to start the charcoal, if you don't already. Also, try using sand instead of water.

For pork shoulder I prefer the bone-in butts, which Costco no longer carries...they only carry the boneless kind now. Sam's has the bone-in kind though, so I get them there. For spareribs, Sam's carries 3 packs and Costco has 2 packs...both are good, whichever is on sale.

I've tried some Hormel enhanced ribs before (they were on sale) and they turned out great, just don't use as much rub IMO.

Before getting the Guru, I did nothing but sand because I don't like dinking with adding water (especially on an overniter). You may need to use more sand, sounds to me like, and only start with one vent open...confirming what others have already said on this thread. That said, I HAVE had...

One mistake I made (once), was when I didn't have enough time to pull the pork right off the smoker, I had to put it in the fridge to pull later. Cold pork is pertnear impossible to pull, best to do it right off the smoker. Now I use jersey gloves with food prep gloves slipped over them like...

The customer service guys at Maverick are great. I have an extra meat probe on order right now. If something doesn't work, they'll typically replace it fer free. The ET-73 is the best $40 I've spent on BBQ hardware yet.

Unfoiled, you can expect it to take 1.5 to 2 hours per pound...for a 6 lb. butt or brisket, I usually count on 12 hours and am happy if it finisher earlier than that. Like Jeff said, for brisket, the smoke, foil and oven thingy is a pretty good way to go.

I just sold my Weber ribrack, cuz I never do babybacks, always do spares. The charbroil one with tater racks may be the same one as the 2 I now use, which I got from Cabelas.com for $10 each. Using the tater racks as a "slot", you can fit 7 sparerib halves on each rack...so top and bottom...

I've also found that it helps to separate the 2 butts from out of the cryovac when thawing (put them in ziplok bags or something. If you leave them together, the part where the 2 butts touch each other takes forever to thaw.