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Im not trying to rush. Just thought they would fit better and they are harder to cut after cooking sauced ones. Mine will be dry with sauce on the side

I never foil but I'm doing a rack and a half dry rub and a rack and a half foiled for the wife. Cut spares in half and using racks. Im cooking at 225 to 250 and was thinking half racks will cook faster. I also know its done when its done but any info on half racks foiled would be useful for...

I usually start skimming stories that long but this was worth reading! Great story. Great memories down the road.

Hickory on everything always! Thats just me.

Coleman Xtream for a great cooler for a good price. I like my Engel but kinda high dollar. I have a 65 qt. Coleman I would say 62 qt or bigger.

I have a roof over where I smoke butt when I didn't I world set it on a clean galvanized bucket that was upside down and put a clear glass bowl over it. Worked well.

Ive used some fruit wood but 90 percent of the the time I use all hickory. Ive never tasted the hammy flavor from it. Love it!!

You must be from owensboro. We got one in evansville in the same day. Im 15 miles west of evansville in mt vernon. I was wondering the same thing.

Its got two probes so you can use it for both. I just use mine for smoker temp most the time. I use the 733.

Mine gets more accurate the hotter the meat gets it seems. Im off for a few days and bored so I'm doing lots of posting. Don't worry folks I will be back to work saturday and the madness will stop lol. I just run the maverick in the grommet and stick it in about 2 inches and run the smoker about...

A three sided cinderblock wall is my temp control. I f doing a overnight cook I just run the bottom vents little less open than I would if watching it. Better to low of temp than to high. Going to do a butt and a few racks of spares tonight. Butt going on at 9 tonight. spares about 1 in the...

I got a wash tub that the weber 18.5 just fits in. I use some heavy duty rubber straps or you could use a small ratchet strap and run it from one wash tub handle thru the top smoker handle and to the other wash tub handle. It works great. You can set the smoker on top of the wash tub turned...

!8 is big enough for harry soo so its big enough for you! I couldn't resist. I got the 18 and I'm happy with it. Its just me and the wife though. 22 would be nice if you have more mouths to feed.

I just put foil under the ends where they are not over the water pan.

Thanks for the replies! Guess I need a spice grinder. May have hit it little hard on rub. Peace!

The wife likes her ribs with sauce and last time I made them I put dry rub on hers also before saucing them later in the cook. They were kind of gritty. Thinking of only using salt pepper and garlic powder on hers. What do you do?

I was waiting for the wife to bring a brisket to the campground to smoke it and wanted a long burn. Started with only 3 lit pieces of charcoal. Worked fine. Whatever works. Had some big winds for 30 mins or so and temps held real well with vents closed toward the wind..

A wind break will help a lot. I have 3 walls made of cinder blocks in a u shape and can smoke with lawn chairs blowing across the yard. I can add more if getting funky wind directions.

Give yourself 18 hrs at least. Thats time on the smoker. It took me 14 hrs last weekend for a 9 lb Flat trying to hold around 250. You can rest it for 4 hrs or more so starting your smoker 22 hr before dinner will save you some oh **** will it get done time. This is if going low and slow and so...

A friend of mine has a turkey processing business. He says 10 hrs in cold water to thaw a large bird. I would think a solid packer 15 hours or so.