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Paul ... that's what I was thinking. If the wind "fans" the coals ... burning them faster ... it would also raise the temperature ... moving one to close vents. That's why I was wondering if the culprit is heat loss via convection. During my last smoke, I would notice the remote temperature...

For this situation, how might the wind effect fuel usage? Is it a matter of the wind increasing heat loss from the WSM, thereby requiring extra fuel to be burned to maintain a given temperature? Or is it because the wind blows through the lower vents and causes the coals to burn faster?

Thanks ... I didn't think about there being too much drippings. I prepared the recipe the other night (small batch) on the stove just to see how the family liked it. It was a hit, although the beans were a little runny to me. I imagine the addition of drippings would make it worse ... although...

I'm planning on preparing a batch of "Bush's Beans" Chris describes on this site at the same time I'm smoking several racks of ribs. I wanted to place the beans on the lower grate in order to capture the drippings from the ribs which will be on the top grate. The recipe calls for the beans to...

I like wine, but I just can't get into the wine mood while smoking or eating barbecue. Bourbon ... on the rocks for me! Music? Country and Blues.

Tony ... sounds like you didn't brine the breast. Can you share more about how you sliced, basted, and rewrapped the meat? Was this to increase moisture?

The most amazing thing to me is that after such a long day feeding 152 people, you went home and grilled supper!

Bill ... how do the rubs do with baby back ribs?

A lot will depend on the size of the butts. I'd like to put both on the top grate, but want to keep the meat as much in the middle as possible. My first rib smoke, I was disappointed in how the meat around the edges of the grate dried out. A little gun shy I suppose ...

Bill, Thanks for the advice ... I was going to put one butt on each grate ... if I used two different rubs would I have an issue with the top butt contaminating the lower? I searched previous discussions and for a mop I was leaning towards something simple ... either straight apple juice or AJ...

I'm planning my first (and second) butt for this weekend. Coincidentally, an order of Texas BBQ Rub #1 and #2 was delivered last night. I think I'll rub the butts with the #1 rub. Any suggestions on what type of mop to use that would pair well with the Texas rub?

Do a search on "wild turkey" and you'll find previous discussions. This one took place recently: Wild Turkey

Absolutely. I think we are often guilty of exchanging our dreams for practicalities. The trade seems acceptable at the time, even the right thing to do, but over time the true cost of the trade becomes all to real. The following quote has always inspired me and I think it strangely appropriate...

Ray ... so if a falafel is a "Mediterranean hush puppy" does that make a hush puppy a "Southern falafel"? Bill ... I know 2 butts is too much, but I thought if I was firing up the smoker to smoke a butt and since I'll probably get the butt at Sam's (2 to a pack) ... it made sense to smoke both...

This may be a silly question ... but how do you actually lay them out on the grill? The first time I did ribs (BB's), I smoked them as full racks and the ends dried out (had a "hammy taste"). I now think this was because of the higher temperatures around the edges of the WSM. My last smoke, I...

Scott ... yeah, beer can always generates some "oooooohhh"s ... that's why I thought it'd be fun. Sauces ... the one I've used is the one you mentioned ... 5 parts KC ... 1 part honey. I wondered if some other sauces should be served since there will be pulled pork. I'm in the Land of...

Kevin ... I'm new to barbecue ... I certainly have no experience working in a restaurant ... and I'm probably only an "average" tipper ... still, I can see your passion and how much you miss the industry. I know it's a difficult profession, but are you wanting to jump back in?

Ben ... I could ship you some of my barbecue. Prices are reasonable. Seriously, I understand what you're after ... that's why I started a thread asking what makes a good rib. I think it is helpful to have some sense (benchmark) of what's possible. Unfortunately, some of us live in barbecue...

Okay ... again ... details are not to be found at this point in time ... but if I go with my initial "planning" estimate of 11 adults (7 men/4 women) ... if I do smoke butt ahead of time, it seems like it makes sense to smoke two butts which will be PLENTY and freeze the leftovers. On party...

Anton ... my experience with tamales is that (a) pork is a great combination and (b) the pork is usually chopped very fine. Did you chop the pulled pork very fine or were you able to use larger pieces?