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Mike, What I do is put the longer cooking item (butt or brisket) on the bottom grate and the shorter item (ribs) on the top grate. That way when the ribs are done I can move the butt to the top grate and finish. If I'm doing alot of ribs or a couple of butts at once, then I swap them around...

Smokin' G Kingsford is pretty much the best there is and it's what nearly everyone here uses...myself included. I've seen some 'Store Brand' briqs before (like Kroger brand or Wal-Mart brand) but every post I've seen has stated it's not as good as Kingsford. Ash is a pain in the arse to be...

I couldn't agree with everybody more. I've said it before... this site is worth at least 4 WSMs . After I found this site and viewed it a couple of times, I was convinced that there is none higher than the WSM. I had to go get me one and I haven't regretted it since. A big WAAAARRRR EAGLE to...

Dale, A question about your chicken recipe...how crisp is the skin? Have you ever tried that recipe on the "boneless-skinless" breasts that you can get at Sam's or Costco? --------------------- Mark WAR EAGLE!!

I'm like Mike...I use three thermometers. I have a Taylor candy therm stuck in the top vent. A digital one (I have both a Taylor and a Polder) at the top grate and the other one for the temp of the meat. If I'm doing ribs, I only use two...the candy one and a digital. Between Polder and...

Ooops....I think I understand now. You put the skillet in the oven at 375, right? Sometimes it helps if you take a little time and read things a little closer. Skillet needs a good cure, or they will stick. In which case, use a stiff spatula to work them loose. If the skillet...

How do you measure the temp of an empty iron skillet? I have a 12" Lodge and would like to try this but I'm unsure as to how I would know when the skillet is at 375 or 425 or whatever. All I have on my stove dials is the standard HI, MED, & LOW settings (actually it's a little bit more...

Dale, I must say that I had Dreamland ribs once and I was not that impressed. HOWEVER, my wife brought them home from B'ham which is about a 1.5 hr drive so they were cold and had to be reheated. There is supposed to be one opening up in Huntsville and if it does, I'm gonna give them another...

I believe I'm gonna try some baby backs. They are on sale at Kroger's for $3.00/lb. An excellent buy around here. I'm thinking of doing BRITU and some dry ribs. ------------------- Mark WAR EAGLE!!

Gary, A big congratulations on your finish. I'm sure you found it to be a great experience. I also attended my first BBQ competition a couple of weeks ago (May 10) here in Huntsville as a sight-seer and, by contrast, I saw hardly anyone using a WSM...even in the "Backyard BBQ Contest."...

Jim W. Ribs are an excellent choice for a first cook if you are looking for "low and slow" and don't want to do an overnighter. The BRITU recipe is a very popular choice. Just don't over do the rub or it will taste salty. Pay close attention to the pictures in the article for BRITU on this...

Yo Dean, Pictures say a thousand words, dude. When you do this make sure you have a digital camera around so you can post some pics. I, for one, would be most interested in seeing how it turns out. Good Luck -------------------------- Mark WAR EAGLE!!

I have managed to squeeze four 8lb butts into the WSM at once. However, I would not recommended it. I fought the temps the whole cook. Probably due to a combination of moist charcoal and too much meat. With that much meat in the cooker, the heat flow won't be near as good as compared to a...

The reason, I believe, there is no 22" WSM is economics. Dave Estrem (a.k.a. "Weber Dave") has stated in one of these forums that Weber does not make all that much off of the WSM. I would also venture to say that the production numbers of the WSM are low when compared to the Kettles and the...

I'll second that!! ---------------- Mark WAR EAGLE!!

All racks period are a pain in the arse to clean. I have a Char-Broil rack as well and I spray mine with cooking spray, wash it down with a garden hose and throw it in the dishwasher. It comes out looking brand new. -------------------- Mark WAR EAGLE!!

Bruce, I'll say amen to that. I can smell it already. As far as picks go, it's either Tiger or the field. I've heard a few sports talk hosts say Davis Love but I think I'll take Tiger. ------------------ Mark WAR EAGLE!!

I remember that game...the flames were so high that they actually were reaching above the "bowl" section of the stadium. That was in September of '96, I believe. -------------------- Mark WAR EAGLE!!

Ed, Have you tried the single probe models from Polder and Taylor? I have one of each and they both are working just fine with several cooks behind them. The Taylor model is cheaper (at least where I live). They both read within one degree of the boiling point. I even "modified" my Polder...

I would have given real money to see the look on Stogie's face at that moment. A pity no one had a camera. -------------------- Mark WAR EAGLE!!