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From what I've read about KBB, the ashing over is actually caused by an additive to show people when the charcoal is ready. I think that if one were creating a pyramid of coals and/or using fluid that would be an appropriate timing to spread your coals and begin cooking. With a chimney starter...

That's my motivation behind picking one up, that and a leg of lamb. Although I'm looking at the Cajun Bandit rotisserie, so I can use it on my kettle and WSM.

Quick question: Is the upper rack on that even necessary? Since the bolts are sticking up further than the rack itself, would it make more sense to lose the rack and possibly add some additional bolts for added stability of the stone?

Gotta be careful with that though. My stepmother pulled a pie out of the oven on Thanksgiving and put it on the stove to cool. It was a gas stove, so it was just sitting on the burner grate (it had been used but currently off and still warm). After fifteen minutes or so it sounded like a gun...

I can find it in some of the stores around here, but they label it as meatball mix.

When I first started doing long cooks I started with getting up in the middle of the night to throw it on, and I found out after a few, that it really really really sucked to do that. Then I moved to overnight cooks, which were far better. With some practice you can definitely leave it overnight...

I think your plan is the best one. The last few prime ribs that I've made were low and slow, rest, and then sear. I used to have an article bookmarked that covered the various methods people use to cook prime rib, with this one producing the least amount of overcooked meat around the perimeter...

It's all about the thickness of the piece of meat... With that said, the 1-1/5 hours/lb should still hold true to that. But as the others said, I'd start probing for tenderness at the 190 mark.

Donation sent. Doesn't look like it's going to take anywhere near the 31st to hit 100%.

The problem with the bimetallic thermometers is that they can go out of calibration fairly quickly. While your therms might show similar now, you'll have no way of knowing if your dome thermometer starts getting inaccurate.

Lately I've been running more without water than with it. I double foiled my pan, with the base layer tight to the pan, and then the second to create a flat span across the top. The one thing that I've noticed doing this and trying to keep 225 temps is that when new coals start lighting you're...

I really try to avoid store bought sauces, since the vast majority (or I should say all that I can get in my grocery store) have liquid smoke in them. I find that the smoke taste from the sauce covers up so many flavors. I typically will make my own sauce, or go without on my PB. If in season I...

I've brought mine from CT to VT and back a few times in my truck, each time I left it fully assembled. I turned the lids so that I could a strap over the top and trough the handle, making it snug, but not too tight. Left the pan, grates and chimney inside for the trip. I'm sure I also did a...

Honestly, I couldn't tell you. I personally cook my ribs at 225-250 and usually only toss on high heat if I'm saucing for people. I'm just saying that if it's not crispy enough, tossing it on high heat for a couple minutes should bring some crisp to it. Not sure if just cooking on medium heat...

Can always do a lower smoking temp and then hit it with some high heat to firm up the bark too.

I usually don't use wood with my chicken, and if I do it's usually apple and sparing. Poultry easily picks up the smoke flavor, and my first attempt at smoking a chicken on my kettle and a turkey on my WSM I found that they were pretty heavy on the smoke flavor.

It should be the same as the grill grate.

Yeah, I couldn't imagine trying to do such a long cook on my kettle, not that it's not possible, but I have no experience with that. http://www.virtualweberbullet.com/brisketselect.html#slicing If you're separating after cooking the flat you can place a hand on the point and kind of jiggle it...

I recently did a 19.5lb packer on my 22" WSM and think that Chris' advice of shoehorning it in between the grate handles is probably your best option. On my 19.5 I cooked it together, pulled when the flat was probe tender, cut the point off, applied rub and tossed it back on with a little more...

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