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Awesome. I'm going to try it this weekend!

I've done the BRITU and I was pretty impressed. But, I was wondering if someone could shed some light on how some of the restaurants (chains, like Houston's) do their ribs. The ribs I'm talking about have a smokey/spicy flavor, falling off the bone, like they've been smoked, but also have a...

Awesome. If not this weekend, next!!!

I've done pork ribs (spares and baby back) following steps I've seen on this site, but I don't think I've heard too much on beef ribs. Any reason (are they not as good)? Any recipes? I'd like to give them a try...

Thanks a lot. The one in particular is for a leg of lamb. It says the grilling time is about 1.5 hours for a 5-6 pounder, bringing the internal temp to 145 (rare)

I've read some recipes that mention inderect heat, but don't say what that means temperture wise, etc. If I use the WSM in one of those recipes, what temp am I looking for (or is it not even the same thing)?

Yup, Chimney. I still am amazed at how well it works (I have the weber chimney). Best thing since sliced....brisket!

All done. Turned out great. Flat is tender, but doesn't fall apart. The other part (I forgot the term for it) is tender and DOES fall apart. Tastes great...BUT.... I guess I'm a sauce guy. Again, the flavor is great by itself, but I guess I was wanting more sweetness. Anyone have any...

They were straight out of the fridge so they were pretty cold. I'm in about hour 12 now and them temp went to 250 so I just adjusted one of the bottom vents. A side question, though. When flipping one of the briskets, a bit of the skin (bark?) tore off and stuck to the grill. I used that...

Thanks. I'm learning this thing really takes care of itself. Its about 3 AM right now, close to 6 hours into the cook, so I went to spray/turn the briskets. I went to sleep 2 - 3 hours ago and the tem was around 225. Guess what? Temp around 230. This thing is amazing. Turned, basted...

Again, doing the midnight brisket... I took a look at the coals and the ones at the top still have some black on them and the edges are white. However, below them, the coals are almost all white and glowing...really hot. Since I lit the top part, first (unlit ones on the bottom and covered...

Thanks. It is up to 220-ish now. I think I may have put in too much wood 'cause when I moved a few pieces around, the coals underneath them started to really glow. A few minutes later, the temp really came back up....

I'm trying to do my first briskets, second smoke overall. Have a question about the temperature. It was just over 225 (Midnight cook instructions BTW) so I put my two 10lb briskets in. Temp went down to around 175 after I finally got everything in and closed. Bottom vents all @ 100%, top...

A Texan chimin' in... I've really seen it vary, even the last few weeks, from $0.79 to $3.99 a pound. I have no idea what the differences are...maybe age. I got some a week ago for 0.99 a pound and will be doing them this weekend. Maybe later I'll spring for the more expensive ones (they...

Speaking of ubiquitous, where do you guys get these "other" woods. All I tend to see is hickory and mesquite (but I can't say I've really looked, but that's what at the local grocery stores, etc...

I actually used a piece of Houston Chronicle filled with shredder paper (all those darn credit card offers). The first time it wouldn't burn right. When I picked up the chimney, the center of the pile was barely signed. My guess is that I stuffed it to much. The second time I just used a...

I was smoking some ribs with charcoal/hickory and about an hour in, I realized I had some salmon (filet, not whole), abut 6 inches square, 1 - 1 -1/4 inch thick) in the fridge. I did a simple rub with salt, brown sugar and onion powder, let it sit for 30 minutes, rinsed and put them in with...

Houston, TX...Super Target @ 79 cents/pound... ain't Texas Great!

Thanks. I just pulled a piece of pork (1X1X 1/4 left over from trimming) Wow, I actually smoked meat!. Has a bit of zip to it (I guess the cayenne) but it's great even without that final glaze. I just realized I'm out of honey so I'm going to the store to get some now!

I'm doing ribs and for the first hour or so, I saw plenty o' smoke. After that, it got less and less 'til there was none. I checked the fuel and the wood was pretty charred, but still there. I poked it with a rod a bit and I'm seeing smoke again, but I'm wondering should I be making sure...