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Scott, I received "Peace, Love, and Barbeque" for Fathers Day and, flipping through it, I noticed his use of plastic wrap instead of foil during the rest period. Seems like an interesting idea.

I was thinking along the lines of Jeff's post. At any number of local events there are always numerous small food booths operated by local groups. I imagine that some type of inspection or license is required, but I can't believe that the requirements are too strict. Definitely check into it...

Jeff is right ... size does matter ... as well as temperature. These aspects of the equation are lost in our use of shorthand. It's convenient to say 3-2-1 or whatever variation, but the shorthand doesn't mean anything unless other parameters are specified.

Working with Michael's ranking, what makes spares more difficult than baby backs? Searching through these forums while having never smoked a brisket, I would guess that most would say it was the most difficult. Why is that?

As a beginner, learning my way around the WSM, I'm curious how those with experience might rank the "difficulty" of barbecuing the different meats. Often, newbies are advised to inaugurate their WSM with a butt ... "very forgiving" is often the reasoning. Personally, I went with shorter cooks...

If you were at 230 at the bottom, you would have been hotter on the top grate ... perhaps 15 degrees ... giving you approximately 245. Doug posted a link to Stogie's method ... where he's 2.5 hours in foil, but he's running at 225. At your temps, I think 1.5 hours is, indeed, too much time in...

Anton, Were you cooking on just the top grate or were you using both grates?

The answer to your question depends on how hot you're running. If I run about 215-225 at the grate, after 3 hours unfoiled, I don't find 1.5 hours in foil as being excessive. However, if I'm running hotter, an hour can be just right. You're looking at a combination of factors ... the size of...

The other thing I want to mention is that I think it's important for those of us who smoke to maintain perspective. I'm my worst critic ... analyzing what I did right, wrong, and will change next time ... even while I'm eating the fruits of my efforts. Most other people eating our barbecue...

Hi Kevin, Yes ... the weather on Sunday was magnificent! Couldn't have improved it one bit. What threw me regarding the butt is that I put the temperature probe in the middle of the butt, but when it hit 195, I moved the probe around some and found lower temps toward the bone ... seemed to be...

This weekend I opened a cryovac package of baby back ribs and two of the three slabs had these small, separate "knuckle bones" (for lack of a better word) at the end of, and inbetween, the rib bones for about half the length of the rack. I've never seen these before. I removed a few of them...

Flay is an interesting personality ... he seems to bring out the extremes of either adoration or contempt in many of his viewers. It's a little difficult for me to understand. Personally, I don't care for his style, but I'll still watch his show ... because even a bad grilling/barbecue show is...

Mark ... For what it's worth, I smoked ribs this weekend and used both the top and lower grate. The ribs ended up taking longer than I had anticipated ... I attribute that to the temperature differential between the grates. Soooooooo, in cooking as much food as you're planning, I think...

I wanted to thank everyone for their help in planning for a big family barbecue this past weekend. I ended up smoking two butts two nights prior to the gathering. These were my first butts, so I learned quite a bit. Most notable was how difficult it was to measure the temperature. The largest...

Hi Ken, Welcome to the boards and the world of the WSM! 3 slabs of baby backs is not a problem to fit on the top grate. This will allow you ease of access and all the meat will be at the same temperature. You can roll the ribs and skewer (the technique is described elsewhere on this site -...

I'm not sure if this will help, but I ordered some cherry chunks from Cabelas on Monday and they arrived via regular shipping today (Thursday). If you ordered tonight, there might be an option to have them delivered on Saturday. Cutting it close ... and you pay dearly for the convenience. As a...

Mark ... about how many racks are you anticipating having to smoke? If you do a search of previous discussions you will find a number of discussion regarding "rib capacity". I know because I've done it! If you load the WSM up with ribs, it seems like it will be necessary to rotate the ribs...

I think the following link to a page by Kevin Taylor provides some good visuals and perspective ... Rib Capacity He was able to get up to 11 racks of BB ribs in a single WSM by cutting the racks in half and utilizing rib racks.

I'm using the term convective heat loss meaning heat loss to a moving fluid (gas or liquid). In this case, it's a function, among other things, of wind speed and the temperature differential between the WSM and the air.

I easily can imagine convective heat loss being an issue in the winter, but, thinking about it, the difference in temperature between the WSM and ambient conditions is still significant in warmer weather. Makes sense. (Note to self: build wind screen)