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Rubbed some beef ribs down last night for tonights dinner. I'll be firing up the WSM at 12:00. These ribs are huge! I'll post some pics later after I lite the cooker up.

Yup, those burgers are just like a flat meatloaf. I've done meatloafs quite a few times and they always turn out great. Make great sandwiches for the week also!

I keep a probe in the middle of the beast pushed 1/2 way into it. As the temp approaches 195* I will use an instant read in a few places to average out the temp. Butts are pulled off at 200*.

I think Kingsford burns longer only because more fits into the charcol ring. Lump has huge pieces and there is lots of air all around them. I've had better results with briquits in the WSM and lump in the kettle. JMHO.

Phil, Before you start messing around with the top vent, start with less briquets in the beginning. We had similar temps here yesterday and I started with 12 lit briquests. When your temps start to approach 200*, start closing the bottom vents to around 25%. As you hit 230*, close down the...

I think those bad boys are Mords specialty! I pretty sure those are the ones hes talked about alot. Welcome aboard James.

Did you have it in a pan? Did you remove it from the pan during the cook? Meatloaf takes smoke really well. I usually start with it in a disposable pan. About 1/2 hour into the cook, I dump it out of the pan (it will hold its shape now) and continue cooking until done. Always has a good smoke taste.

What an honor, to finally be able to give Kevin a reciepe. Kevin, you have no idea how many times you have bailed me out, last night being the most recent with your help with my sauce!

Try this receipe. It was posted on BBQ4U. I did it 2 weeks ago and it was out of this world. Marinade 3 cups diced watermelon meat (approximately, to yield 2 cups juice) 3 jalapeños (leave jalapeño ribs and seeds in for max heat, out for less) 1 tablespoon salt 2 cups granulated sugar...

It's good stuff. I've read people pulling it off the smoker at 165* and it was tough. Since it's only a brisket I cooked it just like all the rest of my briskets. Foil at 165* finish cooking at 190*. Tender and moist.

I use a propane plumbers torch. Never fails.

That chuck roll alone will almost feed them all. I did 5 butts for a super bowl party of 35 people. I left one at home and gave away 1 for the crowd to take home. And chicken, man invite me just for the leftovers!

Great pics Rick. I did a standing rib roast yesterday in the oven (Ugh). Pulled it at 130* and it was mostly med. when I cut it up 30 mins. later. Still moist and tender.

Hey Adam, all I need are directions!

Oh yeah, finally a place closer to home!

Adam, when was the last time you calibrated your thermometer? Temps. that meat hits a platau aren't cast in stone. Temp. drops like what you explained are normal just like Greg said. I did a pastrami this past weekend and after the meat hit 165*, I wrapped in foil and put it back on the WSM...

A good coat of crushed black peppercorns. Turkey like that around here sells for $7.99 per pound in the deli! I try to do 1 every couple of weeks. I usually find it for $0.89 per pound on sale here. Like Al said, go easy on the smoke! Applewood is choice.

I've only used the ramp mode when I needed to extend the cook time (finishing faster than I thought) or as Mords said if you have to leave the WSM unattended. I don't personally think it would be worth an upgrade if your E-Temp is working.

I'm with Greg, I have a bow saw and a chain saw. If your only cutting a couple of pieces a bow saw works fine. They sell for around $20.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">do a Yankee thing </div></BLOCKQUOTE> If ya did a Yankee thing, you wouldn't have overslept!