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I have a thermapen so I'll have to start checking the flat at 180 and then for tenderness at that point, correct? Yes. Couple of important tips: Like I said above thickness is key to how long it will take not weight, some are wide and thin and others can be the opposite! Cook until tender...

Have fun :wsm:

Gee thanks for the comments and the inquiry's. I don't quite cook like that anymore but.... Nothing but a empty foiled pan and no foil for the ribs, just cooked until tender. I put the thighs on for about 2hrs total. Take care.

If you are that low (225) at the grate you will be more like 1.75-2hrs per lb. Also weight sometimes is not key, thickness and uniform size (nice and square/tight) is. If you are 225 dome you will be more like 250-270 grate if your therm is accurate.

Agree with the normal cook temps, however when I do 4 large butts in the 18.5 or 10-12 large butts in the 22.5 it took a long time to come up to temp until I added the extra vent(s). That and doing 300-375 degree cooks made it worth it for me. Sometimes it also comes in handy if needing to bump...

I don't think so. Just because you smoke more meat does not mean you need or want to achieve a higher temp. What it will help with is getting up to a cooking temp much faster if loading up with lots of meat. It is nice to also have a wider range of cook temps no matter the load without...

You could do 2 rods 20+ inches in length to lay across the mid section or a 60" rod and bend into a U to lay on it. The latter would be more stable.

Thanks Josh Eric, for screaming temps I would make a huge U bolt 3/8" to lay on the mid section and then sit the lid on it. That way you could leave the top vents closed and the heat will cook the pizza better. Hot air will hit the dome and come back down between the mid section and lid. Make...

Use painters tape, a good high quality, new, sharp uni-bit and go slow with light to medium pressure. I had no issues and have done 3 WSM's and drilled Kettle lids for thermometer mods all with no problems.

Yes top grate, also cook fat down so you want loose as much bark/seasoning.

Yes Eric, for heavy meat loads it works great and allows you to control your higher temps ie, 315,325,340,etc....... Did you see my link above?

Eric, 3 bottom vents to 1 top vent. If you add a top vent you still have more in than out. Rich, Even if you don't like the extra you could leave it shut.

See here: http://tvwbb.com/eve/forums/a/...0069052/m/6941095306 Start at the top, you already have a 3 to 1 restriction.

All large cuts of Q are done by tenderness not by a specific time at a specific temp nor a specific internal temp. Many different dynamics involved in ones "cook" can change what temp things are tender. Once you nail down "your" dynamics and can consistiantly repeat with the same amounts of...

I also prefer a reverse sear. I let the steak come up to room temp if time allows then K salt until it sweats then season. Cook indirect until your up to 100-110 IT then direct for 2-3 min per side then indirect until your doneness is reached, I like med rare plus. Be sure to rest for 5 to 10...

Simon, Front leg "shoulder"? How many hours until 4 your time? How thick is it and is it bone in?

Me too, I should of clarified. I don't rotate until foiled, way to messy otherwise. I turn 180 when I foil and once again after 1-1.5 hrs later depending on variables. As long as it isn't huge I like coals on both sides as well.

Jim, If not using water I would foil after the ribs are nicely colored, should be around the 2.5-3.5 til probe tender between the bones then unfoil for a few min to tighten back up. I would start both at the same time and cook 250-275 and they should be done close to the same time. Load your...

John, I would put on at 7am and cook @ 250-270, foil when 160-165. That should be a 8-10ish hour cook easily. Do go by internal temps when using foil just feel. I foil all briskets no matter what cook temp, they benefit from it as far as even doness throughout the flat tip to the point. Be sure...