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Actually it can, mine is like that too. Easiest way to clean it is to burn it out. If you have a kettle, fire that sucker up with a good pile of lump. When it's all burning, set the water bowl on it. Yes, right on the coals. It'll burn off the gunk inside to the point that it can be...

I don't know him personally, but he doesn't live all that far from me. Might be a little awkward though, "excuse me sir, I'm from the Internet and we'd like to spend a week asking you some questions..." :)

Woah. Gonna have to try this.

I've tried Tiger sauce. It's nothing special. Cholula is better in my book, I just like the flavor better with BBQ. Tiger sauce is more of an asian-style hot sauce.

I use this: http://www.amazon.com/dp/B004LL1JAE/?tag=TVWB-20

Yep, this right here is the truth. I'm glad I could help out a bit, those ribs look delicious! I just shared the system that works consistently for me. It sure isn't the very best way, but it's a pretty good way and it seems to work for me every time. Glad it worked for you too. I love the...

I'd try a weird setup--briskets in the middle of each rack, butts on the sides, maybe standing up on edge to make them fit.

My local grocery store frequently has trimmed briskets for the $30 of that 7 bone chuck in the picture. I can also get just brisket points, which would work good I'd think.

Glad to hear others are doing it similar. Harry Soo was definitely an inspiration, so was watching Johnny Trigg do his thing on BBQ Pitmasters. I'm liking some of y'all's ideas for doctoring those ribs up.

I've got my technique pretty much nailed down, so I figured I'd go ahead and share. This technique works for spares as well, just add about an hour to the cook time before foiling. My first few racks of ribs I ever cooked weren't really up to what I was looking for. They were certainly...

I'm guessing either wind or wood chunks lighting off. I always set my dome vent downwind, and close all the bottom vents except the downwind one to control temps. It's usually more stable that way.

Yeah, at 225 expect 12+ hours, even for a little butt. I usually shoot for 250 and budget 12 hours, sometimes it takes more, sometimes it takes less.

What is this "cleaning" you speak of? You mean dumping out the ashes every couple cooks? :) I stopped using water because it was one more thing to worry about. Now when my water pan gets a little too greasy I toss it on the Performer with a big batch of charcoal and burn it out. But then...

What size WSM? I've found that on a 22", a bag of KC is perfect for an all-night smoke. I personally don't use water anymore, but when I did I found that a full pan would last for the whole cook at low temps.

I'd probably go ballsy and cook a crown roast. Pork loin with a handle. :)

I've got nothing, other than there was a BBQ Pitmasters finale where they cooked whole hog on cinderblock pits. Apparently fire management is key. So is foiling parts of the pig so everything cooks at roughly the same rate.

Same here. As soon as the lit coals go in, the smoker gets assembled and the meat goes on. Never had nasty tasting meat come out of it.

That might have been wild hog or boar.

Why serve leftovers on Sunday morning? If I were you, I'd start that brisket about dinner time on Saturday so it's ready Sunday morning.

If it's dry but not crumbly, it's probably undercooked. If it's dry and crumbles at the edges when you slice it, it's probably overcooked.