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Steve, The oil sounds like a good idea. I'll do that next time. And Kevin, I've never checked the grate temp, from what I've read here, I just assumed the grate temp would run 10 -20 degrees lower then the lid temp. So, if I ran the lid temp at 240 - 250 I would be in my target range for the...

Thanks jim. I'll do that. I'm smoking a butt next, but after that its back to the ribs. I'll let you know how it all worked out. I guess I need to enter the 21st century and get a digital camera so I can post some pictures.

That sounds like good advice. Thanks Kevin. I'll let you know how they come out next time.

I did a twist test at the three hour mark, and they didn't want to pull away from the bones too much, after that I pretty much went with time. Probably a mistake. I rolled them, per the britu recipe, during the first three hours. During the time they were foiled them, I laid them flat. Two on...

I could probably figure this out myself, but I really would like to hear what exeperience everyone else has had, and save myself some time and money in the process. My butcher, whom I love to death, gets these great spares. A lot of times I'm right there when the truck pulls up on wed. The...

If they haven't seen a beercan chicken, you'll probably get a big "oooooohhh" from them. As for sauces, my wife likes them sweet also. She fell in love with the britu sauce: 5 parts KC original bbq sauce to 1 part honey. I thought it was a little too sweet, but I'm a rub man myself. 3 or 4 racks...

The new Chile Pepper (I think thats the title) magazine is out and is all about grilling. I mention this for this thread, because they have recommendations for the best Q' restaurants and some are in the midwest. Might bear to check it out. It also has an excellent article on Paul Kirk.

Welcome aboard colin. When I first got my WSM everytime I would unpack a piece I would take it into the house and say "Ooooh honey look, look at this". I'd invariably get one of those roll-of-the-eye thingies. Go for the butt if you have time.

We have a mexican fiesta potluck planned in the near future and your post gave me an idea. What about using a mexican/spanish based rub on the butt. That would give the pork a more authentic mexican/spanish flavor and fit well in making tamales, tacos or whatever. So, I think tamales would be a...

Ahhh Damon's - the place not to go for ribs, we have them up here in Meeeeeeeeeccccchhhheeeegan also. Its kinda like I've said before "You want a little ribs with that sauce?" But all kidding aside Dennis, I wish I had some place to go to where there was something like a gold standard you could...

Thanks for the link Tony. Just ordered the pan. Been wanting to do some overnight smokes. I was very surprised that it was only 4 dollars.

It look like from the pictures that your pan was empty. Was this on purpose? And if so, why? If I can ask another question, fresh or farm raised? Great pictures. How are you serving them?

Hey shawn, just finished smoking up three salmon fillets. Used your brine recipe - excellent. Took out after 3.5 hours. Looked and tasted great. The only thing I think that I did wrong was I either left them in the brine too long (four hours) or didn't clean them off enough as they were slightly...

I worked the graveyard shift for years, so I know how that waking up in the middle of the night thing goes. Sounds like the butts are coming along great.

Well, at 15.95 its better then 21.00, but still a wee bit prohibitive. I'm going to keep my eye out and hope to find some at a reasonable price. Then, I'll just have to talk the wife into it: "Oh, c'mon honey, I know it costs $15.00 lb, but it'll be good. I promise." I promise you, I'm gonna get...

Here's a link to one in Rockford (Mi). I've bought a lot of their chips: peach, pecan, and cherry, but I don't know if they have chunks. www.theoutdoorcook.com Everyone here on this side of the state looks down on me because I haven't gone to Zingerman's

ouch!

I hear ya loud and clear. I'll see if there is some place around here that I can get some fresh so I can do a comparison. I'm gonna be honest though, I'm not going to hold my breath. There's not too many fresh fish markets in grand rapids. Do you happen to know if sam's or costco carries fresh?

Shawn, those pictures are great. I was supposed to smoke some salmon today, but unbeknownst to me my wife set-up a dentist appt. for my son. That put the kibosh on any smoking. Needless to say, we had a discussion on what she should and shouldn't expect me to do on my "smoking day". So I'm going...

On cold days I like to use my smoker in the garage. I open the garage door and the back one for good ventilation, then put the smoker in a protected corner near the garage door (cement floor, no combustibles around). Protects it and me from a lot of the worse wind and weather. Leaves a nice...