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Looks really good. What did you rub / baste with and what temp did you cook at?

Cook it like a brisket. SPOG seasoning, 275* or so until probe tender. The rack I did was tender and delicious at about 4.5 hours, except the right most rib was still a little tough. Wrapped it in foil with a little water and let it steam a little longer. Ate it for lunch the next day...

Those look good. I can't tell you what temp I pull butts at as I usually pull them when the bone wiggles freely. For boneless, or chunks like you have, I would go probe tender. As for the temp probe, I can see where you would run out of real estate with a big pan like that. Could you...

This thread and the other similar to it have led me to order the hinge for my lid...

Those look great Dave. One of mine wasn't done after 5.5, a little longer and all would have been melt in your mouth.

Y'all finally convinced me to order one.

Yep, use the flame thrower to start my coals, burn off my grates, and get crunchy bacon on Fatty's if needed.

For those that like crust all over, I have read that you can flip the Grill Grates and grill them there. Supposedly great for steaks and burgers that way. I don't have them. Yet. ;)

Butts on my WSM take about 8 - 9 hours. Remember, every smoker has it's own personality. Every piece of meat too. Even two racks of ribs that weigh the same, one may take longer to cook than the other. It's all good. It's Q, we aren't in a hurry any ways...

I had a hard time finding a beef short rib plank. I ended asking the butcher at HEB for them. I got two planks of four bones each. Seasoned and vacuumed seal them each, froze one and cooked one: Three hours in at 280*ish: Done after about 5.5 hours. When I do the second rack, I...

I believe there is a mod here that is a hinge for the lid. I haven't done it yet. I set mine on the deck rail. It's an old deck that we plan to replace soon. I'll have to figure out a better plan when that happens.

Sometimes smaller weights will cut down cooking, but sometimes not that much. It has more to do with the mass than the weight. For me, I smoke my butts at around 280*. On the WSM at 7 am, in a foiled pan at 12, off around 4 pm. I just did this last weekend with 4 butts and a combined...

Really? I must be doing it wrong...

I find it difficult to cook high heat like needed for chicken with the pan in. I remove it and I can get in the high 300's. I think I hit 400* once.

I used water in the pan for one cook and went foiled after that. Buying the saucer added temp stability and less clean up. I also go one step further and buy those aluminum roaster pans and put one of those on top. Easy to yank that out and clean it off. I only replace the foil on my pan...

Stubb's is the sauce I buy. I like the Spicy and get the regular for my wimpy friends. Haven't tried the injections...

I don't think a butt requires an overnight cook unless you are eating it for breakfast or lunch. I cooked four butts (average 8.5#) this weekend on my 22.5" WSM with an average temp of 285*ish. Up at 6 am to start the fire, butts on around 7 am, into pans with pineapples and marinade at...

Those look pretty good, but I have to ask what is Chow Chow?

I attach mine to a stick too. I have read that the reading might be off if connected to metal. Not sure the science, but avoided doing it due to hearing that.

Yeah, the term vegetarian leaves to much room to make something they won't eat and you may not want. I would ask them what they like and then play off that.