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I am using the FireBoard 2 Drive and Pit Viper fan. If you get a FireBoard 2 Drive that is working as it should it works very well and you can control it from wherever there is access to the internet or your phone/tablet. The temperature control is very accurate, Monitoring can be done on your...

I use the Pit Viper 10CFM with the BBQ Guru WSM adapter. It does a great job. This is a shot of the first two hours of a rib cook. The FireBoard 2 Drive and Pit Viper fan kept a steady 250 degrees. Then the ribs got wrapped in foil and put in the oven.

I agree with the butcher paper. I wrap at 165 degrees. Also just using kosher salt and ground black pepper.

I never cook ribs longer than 4 hours. In addition I always wrap them in foil after two hours to keep them moist. I finish them on a hot grill to crisp them. The inside stays moist and tender. I use the method below. Only difference is I don't use mustard, sugar, or paprika on beef ribs...

My wife and I use a 400 degree oven, pork wrapped in foil for 20-30 mins.

I followed this advice from TVWB when I first got my 18.5 and I haven't looked back. I use the same amount of coal for each cook, long or short, and don't worry about it. I keep the left over in a metal trash can and reuse it.

Just my 2c, but I believe the fat cap should go on top even though the heat source is on the bottom. When the fat drips it will self marinate the meat and keep it moist.

Congratulations on the new addition! Enjoy!

The only thing I would add is that I like to pull my brisket out when it reaches 165 IT and wrap it in non-waxed brown butcher paper. Then I place it back on to finish out. This helps to keep the brisket moist. The paper allows the brisket to continue to take on smoke. I learned this from Aaron...

I like the method that Aaron Franklin uses in Austin,Tx. I pull the brisket off at 165 internal temp and wrap it in brown butcher paper. Then it goes back on to an internal temp of 180-190. It takes about 60-75mins/pound at 225-250 degrees. The butcher paper keeps it moist but still allows the...

Works for me too. Once the coals are dumped from the chimney into the ring of unlit coals I fill the water pan and add the meat. I start with two of the lower vents open and once it gets to about 200 degrees I shut the two vents by 50%.

Where I live Costco has been selling Smithfield pork ribs in cryovac and they have been excellent. Years ago they had Swift which was hit and miss. What are they selling where you are?

Thanks for the response!

Thanks! Best regards, Scott

You missed the 3/4" plywood on 3 sides? ;). http://www.pbase.com/scottbergerphoto/image/158540169 There is an aluminum tray between the doors and the WSM. It doesn't even get warm. http://www.pbase.com/scottbergerphoto/image/158540188 Best Regards, Scott

I have thought about buying one. Can you comment on why you have stopped using the Auber?

You're right. I could have put them right back on the WSM. Whether I put them back on the WSM or use the oven depends on what I have to do while the cook is on. Since the ribs are foiled they aren't going to get any more smoke so I figure it doesn't matter. I needed some sleep on Sunday...

This is a step-by-step of my first cook in my recently made smoker shed with my WSM 18.5". http://www.pbase.com/scottbergerphoto/first_cook_in_new_smoker_shed Your comments and questions are welcome. Best regards, Scott

I use the Minion Method. I start my charcoal in a chimney starter and leave it there for about 20-30 minutes. Then I add it to the center of my coal ring. I add the food right after. I only use one small chuck of wood. I don't taste creosote. When I first started out I used to use too much wood...

If you are interested in a little project: http://www.pbase.com/scottbergerphoto/image/158467082