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seems to me that despite seasoning them differently, my pork ribs end up tasting the same as my beef ribs ? tender, smoky and the same. I usually cook each for 4 hrs in the WSM with full water pan and a mix of kingsford, hardwood and hickory...should I be smoking one or the other (or both)...

will go with Joe's suggestions this time...but Larry...you are now my idol. I have never laid eyes on a tastier thing. What's a chuck roast ? I don't see that at my local market. is that bottom round ?

Will be using 18 inch JumboJoe. I'll have up to an hour of cooking time and am looking for a main course idea and can go with either indirect or direct...that's the most important thing, but then also wish for appetizer idea using the unused side of the grill... figure cooking for 5 adults...

thanks !

Sounds good Armando...I lived in Eatontown back in the day. let me know when you plan on getting one....rutgersfan1@hotmail.com

Can't find cherry or apple wood for sale by me...but found some Pear for sale as firewood. I never see it mentioned here or in BBQ books, so thoughts about smoking with Pear ?

Andy..Millburn two towns west of Newark

Armando...Where are you ? I work in Newark and there's a supermarket near here called Western Beef. I think it's a national chain but I've never come across another one. And in Orange, NJ there's a place called Center Street Meats who normally doesn't sell them like that but could most...

I'd gotten the same "tastes like lighter fliud" complaints..and was then advised my mesquite chunks were sitting around too long(something about oils in the aged wood ?) I then plucked the chunks out of the pit, tossed the unused ones, and never got that complaint again. Do you have wood...

Hi Andy...I'm also in Essex and will the first to offer my taste analysis services for whatever BBQ you try. And I won't even charge you.

thanks Mark...I thought it may be best to cut in half for two reasons...almost even thickness in each half...(a thick half and a thin half), but also because the full cut wouldn't seem to fit on my WSM 18.5. Yet I see that's your size cooker too. How did you manage to fit it ?

curt...how much is that ? and would you send some up to North Jersey for a test drive ?

I've never done an untrimmed brisket but just found a place that sells them. the briskets are tapered and the fat layer is tapered too, so that the thinner end has a thinner fat cap. is this the normal cut or is there such thing as a brisket with even thickness along the length ? I figure...

wow....love the balcony idea...wish I thought of that 5 years ago because I often find my 18.5smoker can't hold all that I want to cook. now if I could only learn how to smoke a brisket in it !