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It's a Weber clone - 11" high x 6 7/8 Diameter. So, I am using +/- 13 lbs. The charcoal ring is about 2/3rds full. Thanks, ~ Sean

After I fire-up the WSM (standard method), then assemble the cooker my temps are about 350* and slowly drop as expected. My problem is after I put my ribs (this time 2 spares on top w/rib ends on bottom) on the temperature drops to around 200* in 1 hr. I then crank open all bottom vents and...

I too would be interested in a picture from Stogie on how he packed his WSM. I just did a search on his recent posts and did not see antyhing available. Can somebody get word to him (now that the email feature is disabled) to ask him to post it? Thanks, Sean

My 16 thighs were awesome. I pulled everything off after 4 hours 45 minutes. The ribs could have stayed on another hour or so - I didn't have much separation from the bone end, but it was 8:15 so we had to eat. I think it's obvious that having more meat affected my ribs cook-time compared to my...

Totally agree with you Matt, however, if I am smoking ribs for 4 hours (the primary meal), and I have a free cooking surface, then I feel I am maximizing my fuel. We'll see how this yardbird tastes before I go through the hassle of doing it again. ~ Sean

. . . . I won't be crisping the skin on the gasser. Not a big fan of the skin, sorry. ~ Sean

Check this out: http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=4;t=003980;p=1#000000 And, as of right now (6:10 pm PST), I am smoking 16 thighs (w/skin) on the bottom grate and 3 rolled BB's on the top grate. I am shooting for 4 hours at the magic # of 225* (see above thread for tip)...

Help! 2 out of 3 membranes came off instantly. I fought with the 3rd rack for >20 mins and could not get any grip/removal. What are my options? If I smoke with the membrane, how will it effect them? Thanks, ~ Sean

Good feedback about the wood. I patterned my 'load' off of the picture on the BRITU page(http://www.virtualweberbullet.com/rib1.html. As you can see, I had 3 large+ chunks (3:00, 5:00 and 7:00 clocked in the picture). The 8:00 and 1:00 pieces were tiny and together would still be small. So I...

Completed my 1st smoke and was extremely satisfied with the results. Everybody claimed that it/they were the best ribs they ever had. Sure wish I could try some of yours to compare a rookies vs. a veterans. Was blown away at the quality and amount of meat on the "Swift" brand of racks that I...

According to FoodTV, here is the recipe: "Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes. "...

$7.99 for 48#'s at the costa mesa, CA Home Depot store. Note - the rack is listed at full-price ($10.99), but @ checkout the price is $7.99. ~ Sean

Please point me to a thread about smoking pieces vs. whole chickens - if not, here is my question. For various reasons, I want to do chicken thighs (10-15+) vs. whole chickens. Any advice on the typical: * qty of wood * type (i.e. - hickory) * length of smoke * ideal inside temperature...