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I will! I took pics but they were very iPhoneish and not the best quality. I've been pulled back into work but when I have a few moments, I'll post them. I'll come back and let you know that they're up. I plan on doing ribs again this weekend for my friends! Wheeeeeeee! And tonight I got...

The ribs turned out great. I'm very happy. Thanks again, everybody. Also the Smokenator kept a constant temp for well over 6 hours. I look forward to more BBQ and experiments this winter besides my usual grilling adventures! Bring it! Laura

Hmmm, well maybe trying to do 250 with the Smokenator isn't such a great idea. I've been going in the 220-225 range (at 212 right now). Never got to 250 but didn't try very hard, thought 225 was fine. So, I am feeling successful with my Smokenator experiment but maybe my ribs will be a bit...

Hi Everyone - thanks for the tips! Ribs have been on for an hour and a half now. Chris's recipe says 250 degrees but they've been going more at 200 degrees although I've been gently adjusting the Smokenator and have it at 228 right now. I am enjoying the ease of the Smokenator, we'll see how...

Thank you both! Sounds great! I am really excited to try this! I definitely won't over smoke and I tend to be an overcooker rather than an undercooker when I'm uncertain, but these are good tips and make sense so I bet it'll be just fine and delicious. I'll let you know how it turns out! Laura

Oh and rib rack - yay, nay? I've got two racks of ribs, they will probably fit side by side, or I could see how they do in the Weber rib rack. Laura

Dear Everyone - it's me, Laura. I am testing out my Smokenator tomorrow for the first time, and decided to throw some ribs on there as well (never did ribs before, first time, YEAH! Here goes!). I am going to do Chris Lilly's Memphis Dry ribs recipe. I have his wonderful BBQ book but here is...

Dave - when you did the Memphis Dry ribs from Chris Lilly's book did you put the rub on right before or leave it on overnight? Should I let ribs rest once they are done? Do ribs stall? Should I foil them? Hmmmmm. When I try the encirclement method (another time) I will definitely report...

Okay, I'm trying the Memphis style dry ribs this weekend. Me and my Smokenator are gonna go for it! Laura

Dave - I want to try his encirclement method, but I haven't yet. I will definitely try it though with a pork butt sometime in the future! I have a question about it - it looks like when he adds the lit coals they are only touching one side of the unlit ring, right? Sort of like lighting a...

Also, must do the pepper stout beef and some smoked chicken down the line - seems like good cozy recipes for Fall/Winter. Yum! Thanks again - Laura

I did a pork butt (not with the Smokenator, but adding coals over many hours, not the best way to do it but I wanted to experiment with manual temp control to better understand my kettle) and it was delicious. I've definitely been eyeing pork butt recipes for my Smokenator test run. I think I...

My favorite brine comes from Cook's Illustrated - for one whole butterflied chicken you can dissolves 6 tablespoons salt (table, not kosher) and 6 tablespoons sugar with 1 quart of cold water in a large bowl, stockpot or Dutch oven. Put chicken in, cover, refrigerate for at least 2 hours to 4...

Thanks Dave! I use Stubb's hardwood briquettes. I have one bag of Kingsford I was thinking I'd use them for my practice run with the Smokenator to save my Stubb's for the real deal. I love my Stubb's. I will definitely try the Pepper Stout this Fall/Winter (so many things to cook!), and do a...

Okay, I just found the pepper stout recipe - I guess checking in "Recipes" is a good idea, huh? ;) Wheeeeeee - Laura

Hey Everyone - it's me Laura, again. I am reviving this thread because I still haven't been able to use my Smokenator (I bought it two years ago! Time to use it!). I rarely BBQ and when I do I have been trying other methods (I still want to do the Encirclement I saw in Chris Lilly's BBQ...

Maybe I just got lucky - this one is the latest model with the darker handles. It wasn't windy at all (and I've got a great cement wall windbreak if it does). It got pretty hot on high - I was surprised. I threw my grate thermometer on it at the end of my cook while my food was on it and it...

I used it, it got really hot on high, actually. I grilled my salmon and vegetables and it was comparable (although not quite as good) as charcoal grilling. But definitely comparable! I was very pleased and surprised. I doubt I'll do a steak on it (although today I'm going to try hamburgers...

Dear Everyone - I'm an experienced charcoal griller - hardcore, I love my fire! I decided to get a gas grill for those nights when I need to jet off to work or will be coming home later and want a quicker meal that is still grilled. I already have a Weber Go Anywhere Charcoal with cast iron...

I got it! I put it together last night and will use it tonight. I'm sooooo excited! It does have the snazzy new dark handles. Mike, you are right, you can never have too many grills! :) I'm going to post another thread asking for gas grilling advice - I've never done it. I'm sure I'll get...