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Scott, I once cooked a 10 lb PB overnight, total cook time was 13 hours. Used 3 or 4 chunks of apple wood and minion start. When I spread the lit I placed pieces of it real close to the wood chunks to get smoke quickly. When I pulled the meat it had a nice smoke ring and tasted wonderful...

What I like about your cooks is the creativeness. Your Lampe is always lit. :)

Tim, I like this company and their Grand Champion rub. Bill, the owner, sends e-mails on his cooking methods and recipes. http://texasbbqrub.com/shopping.html

When it's smokin' it's cookin',,,,,,,,,,,,,,,,,,,,,,,,,when it's black it's done. :wsm:

Kevin, Cool, literally:) What cha cookin'?

Dan, Assuming you did put unlit charcoal in the ring before adding the lit :), how much unlit did you put in? Maybe not quite enough? I cook a lot in my carport which most always is windy, especially from the north and south and I've never had a problem with the unlit lighting off and the...

Great cook Sparky, love those beans, dogs and ribs. Regarding your slightly dry ribs, I had the same problem too, even with water in the pan. One little thing I learned is to pull them when the meat just slightly starts to pull back from the bones, say 1/8". Mine have been much juicier that...

Good lookin' ribs P. If I had a slab they would be my breakfast! What is that elevated gizmo on your WSM?

Brian, I've got a flowering crab in my front yard that I've used dead limbs from for smoking and it is very good. Similar to apple. The tree is starting to die and I will miss seeing those beautiful blooms in the Spring but it'll make lots of smoke wood. Scotty W.

Like to have a leg quarter off that bird right now!

Now that's one fine looking Italian meal Mr Jim. Weber warming racks? I was wondering what those gizmos were, have seen them before on your cook pics. Are they still available from Weber?

Aman Bob and a fine looking meal. Could you pretty please post the recipe for your corn casserole? Thank you.

I agree with Dan, it's pretty much a personal preference as to how much you trim if at all. As I said, I trim mine so some meat shows but still have some fat. I cook with that side up.

Pat, Welcome to the site. A pork shoulder (Boston Butt or Pork Butt as they're more commonly called) should have only one bone, part of the shoulder blade. If what you have has other bones spaced like you say sounds like it was cut with part of the rib cage intact. Shouldn't hurt the cooking...

IMHO the stock Weber thermometer is located in a dead air space hence the different in temps. My WSM always shows 30-50 degrees difference in dome thermometer and 732 probe in vent. Why Weber doesn't relocate the stock thermometer is puzzling to me.

Texas BBQ Grand Chapmion rub is what I use. It's the least spicy of the rubs they sell. I've used it for about a year now on butts and ribs with very little heat after cooking and no sauce added. It seems like after the sauces are heated all the flavors disappear except the sweetness and...

I've tried several store bought q sauces that tasted very mild out of the bottle but after basting ribs, chicken, etc. and allowing the sauce to set to set for 15-20 minutes the predominent taste was very spicy. An example is I tried Blue Hogs last night on 2 racks of ribs. The ribs were done...

John, I'm talking about individual slices. I cut a 1 lb package in half and separate the slices. One half will fill each grate. Shorter slices fit a BLT better. Syrup I'm using comes from Canada. :)

Alan, Can't comment on the ET-7, never used one. I did purchase the ET-732, based on recommendations from folks on this site, and I love it. Think Amazon has them for $59.99. It is accurate and the remote is very handy when you have to be away from the smoker/grill. Also has alarms for food...

I have a 12"x18" baking pan with 3/4" high sides and two 1/4" mesh steel grates with with legs bent into the steel. They fit in the baking pan and stand up about 1/4". Just purchased a 26 3/4" OTG and can set the pan in the middle with charcoal holders on either side. Use thick sliced bacon...