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I think it's safe to say that most people are doing some variation of a 3-2-1 method. Strictly speaking, it's 3 hours smoking, 2 hours wrapped in foil, and 1 hour unwrapped to tighten them up. Most of the variation is found in the amount of time the ribs spend in the foil. As an example...

Hey Lori, Your salmon should last about a week in the fridge. It may go to two weeks, but in the second week it may become a little icky. Whatever isn't gone by the end of the first week should go in the freezer, but it'll lose it's texture after a month or two. If during the first week you...

What are the chances somebody from the Health Dept will be in attendance? Then again, all it would take is one person to make a claim that they've been "harmed," and it could ruin your whole day/week/month/year/life. (Sorry)

I've discovered over the years that you can have ash or water in the bottom of your cooker, but not both. The combination creates a caustic, corrosive "china syndrome" sludge.

Two racks of spares over hickory/apple. Going to be away this weekend, so I'm doing 'em now.

Paul- As a matter of fact, my basket has a pretty good mix of lump and briqs- about 20-25% lump. I use my WSM for everything, so when I grill steaks I use only lump, and whatever is left over just stays in the basket. Bryan's point is right on the money. Lump only burns hotter if you let it. I...

Hi Steve, I wired my charcoal ring to the charcoal grate. You can find it mentioned briefly here. Once a cook is done and things have cooled down, I just grab the ring/grate assembly and shake out the ash into the bottom of the cooker. Any briqs small enough to fall through were too small to...

Nifty little trick... Take a towel and get it wet, wring it out till it's saturated but not dripping. Nuke it for a few minutes (how long depends on how big and how wet the towel is) until it's steaming hot. CAREFULLY, place the towel into an appropriate plastic bag (trash bag, etc) and drop it...

How 'bout this...? Preheat the cooler with hot water, warm the towels in the dryer, then put a heating pad (the kind people buy for aching backs) into the bottom of the preheated cooler. Double-wrap your meat in foil, blanket with the warm towels, and cradle it on the heating pad inside the...

Beef and mesquite were made for each other. There's something about that combo that just works for me. I use about 4 tennis ball sized pieces, as mesquite can take a brisket from right to ruined quickly. A lot of people seem to have problems with mesquite, not because it tastes bad but because...

After considering the question and reading some of the responses, I can't help but draw some similarities with the use of a Guru. At the rate of product development, how long before the talented Guru folks create a total "plug-n-play" BBQ set-up? Some could argue we may already be there. The...

Here's a $3.00 answer. http://www.campmor.com/webapp/wcs/stores/servlet/Produc...89&memberId=12500226 I got mine at a local sporting goods store for a bit less -- you don't need much. No trash bags, bungie cords or smoker gymnastics necessary.

My findings using sand in the big Brinkman pan- Gets up to temp very slightly slower. I would guess the pan filled 2" from top to be about 20-25 lbs. Stays at temp very very stable -- big heat sink! Getting big temp swings just doesn't want to happen, which can be a good thing, or bad. Almost...

Bonus points for Keith!!! While my TIVO never misses a beat, it doesn't go online. Rachel's been a fav of mine for years. I LOVE that she's got a 'saucy' side. Nice. Very nice.

Wow, that was painful to read through. By the time he gets the thing cooked, he's gonna' be too tired to eat... or maybe he'd be too full on the bacon. Somebody needs to send him a mercy link to TVWB. Ya know, kinda' like an intervention.

Alton Brown = frustrated chemist turned TV "cooking personality" (notice my intentional omission of the word 'chef.') = Mad scientist. His shows are acceptable for their entertainment value, but I take his suggestions very lightly. Frequently, they're more trouble than they're worth...

Stone, Doug D called it right. Temp is a big factor here. I usually do spares 4-1-1, or 4-1.5-1 if the rack is a little "stiff" after the first 4 hrs. Too long in the foil (beyond 1.5 hrs IMO) tends to make the meat too fall-off-the-bone tender, and the texture gets a bit mushy. But hey, that...

In case anyone is interested, for a Mac the little degree symbol ? is made by the key combo "option + k" I don't know if the alt key works the same with Windoze, but it seems too complicated if you've got to hit a 6 key combo! What happens if you just hit "alt + k"? on edit- The steak looked...

I'm definitely leaning on Bryan here... You mentioned water in the pan, or without when using the Guru. How about sand in the pan? I've only recently discovered the ease of cleanup using sand, and am ready to commit to using it exclusively. Should I skip the sand idea on such a long cook? From...

I gotta go with mesquite. We've got it by the tons out here (CA), but IMO the only thing it's really good for is beef. If you do go mesquite, go easy. Too much can be, well, too much.