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I deviated, and now I am scrambling. I am doing one 8# bone in butt. I fired up 20 briquets per the recommendations of the posted cooks by Chris. I live in SD and today was warm (73*), but something in me said to add more to the chimney (added about 10), so I started hot at about 30...

Need some advice, please. I have about a dozen thighs and 4 racks of spares (St. Louis). Question 1: Do you think I can fit the chicken on the bottom grate, and the 4 racks on the top grate? (I am thinking of modifying with bottom grate by adding an extra level as shown in the modifications...

5 years ago I bought an ET-73 and was never thrilled with it's remote performance. I just melted it and I either have to buy a replacement, or . . . ? Should I stick with the 73? Or do you have better luck with another brand/model? Thanks, ~ Sean

I light the chimney with a turkey fryer, so it sits on the cooker until ready to go into the WSM. How common is a turkey fryer amongst everybody? The speed at which is lights and ashes is amazing. ~ Sean

Good for you and props to Sam's Club for taking them back. I had some funky cryo ribs from Smart & Final, took them back and they said, "sorry, we don't know how you took care of them after you left so we can't be sure if it was ours/ribs fault". I had to toss 2 racks of spares. I hope these...

wrap the entire pan http://www.virtualweberbullet.com/waterpanusage.html#foil ~ Sean

I did 3 slabs of Baby Backs. 1) BRITU (w/50% salt) 2) BRITU (w/50% salt) on top of a slab covered in Turbinado sugar 3) Wild Willy's 2 novice males selected the plain BRITU (never had home smoked ribs before) 1 female selected BRITU w/sugar (wife) 1 male selected the Wild Willy's (me)...

7# butt reached 182* after 15 hours (a 4# brisket was also onboard). Foiled then put in a 300* oven for about 2 hours until it reached 202*. At this time I did not have time to wrap in towels and put in a cooler, so after about 30-mins I started pulling the pork. 75% of the bark was soggy and...

Thanks Paul - I agree with your 6 hrs and foil. With that said, how long do you think the overall cook will take? and how would the brisket effect the butt? ~ Sean

7.5 # boneless butt 4.5 # flat brisket Math tells me that the butt solo would be about 11 hrs +/-. The brisket solo would be about 6.5 +/-. If I throw on the butt, then 4.5 hours later add the brisket, what should I expect? How much will the cool meat effect my overall cooking time. What...

Big fan of Iron Works. http://ironworksbbq.citysearch.com/ For sale at the local BBQ's Galore in SoCal. ~ Sean

Stop Looking! I found your spot. On the edge of North Huntington is: The Beef Palace Butcher Shop 5895 Warner Ave. HB - 92649 714-846-0044 I have frequented this place for years and from what I have seen and patronized this is the best. This place can butcher a whole or half cow for you and...

Some of my guests like a sweeter vs. spicier rub. In the past I would prepare a butt by rubbing mustard, coating with Turbinado, then mixing in a dry rub like Wild Willy's, BRITU (1/2 the salt!), or Texas BBQ. What kind of bark problems, carmelization problems would I get into if I replaced the...

I had a simliar situation with some vac packed spares from Smart/Final. Opened them up at home to an off odor. Called Smart/Final and explained this to them. They could not take them back because they said they don't know what happened to them after I purchased them. They said they could have...

Would ever try something like this? Could there *really* be a difference after smoking for hours? http://store.nimanranch.com/escalate/store/DetailPage;jsessionid=252%3A41603846%3Addbfd4b33e68a60?pls=nimanranch&bc=nimanranch&clist=17803257d1&pc=320-9&cc=Pork&ret=Pork

Hi - I just fired up the WSM for 2 STL racks and have never come up with a 'killer' way to get my tips/chine to come out excellent. Because of the sizes of the pieces, do you: (Let's assume a 7hr rib smoke) * Put on when you put the ribs on? * Delay putting on for 2-3 hours? * Wrap in...

Just finished a flat and coated with worchestershire and the TXBBQ rub. I did this the night before and I really believe it added 'something'. I have always been a bigot of worchestershire, and I think this contributes to the flavor. As far as a 'glue' for the rub, yes it could/would work -...

Pork came off at 180* and Brisket at 175* and into the oven @ 300*. Chow time in 2-hours, so hopefully I can get some cooler time. thanks ~ Sean

Thanks Susan - I think I will do that. With that schedule, that means I could pull them of and into the oven in 1.5 more hours (3:00 PST). I will see where my temps are at that point. Here is a before and during picture. As you can see the Picnic doesn't look too bad...

Did you make a wind break? Using trash cans, carboard, plywood - anything like that? That should make your cook a little more consistent, then gauge the temp issue. ~ Sean