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This weekends submission brought to you in part by... So the lovely cooking assistant Cheryl and I picked up some baby backs from the local Cash and Carry for our third smoke. Following the directions for the BRITU I set about cleaning them up. We had three racks so we decided to serve one...

Awesome! You guys are going to force me to get a performer....

Holy marbling Batman! I'd say yes, you got your 18 bucks per pound worth... The only place I see prime grade around here is Costco - where did you happen across yours?

A ha! Thank you, good to know... certain tragedy averted once again!

Thanks guys... found one here http://www.basspro.com/Brinkmann-PorcelainCoated-Water-Pan/product/59968/ If it is the right one for 7 bucks I think its worth a try....

I don't know if it's the same pan, but here is one for 6.99.... http://www.basspro.com/Brinkmann-PorcelainCoated-Water-Pan/product/59968/

From your comment I take it that the 3-2-1 is for spare ribs then? I will follow your advice and go with the beginner directions, thanks!

I read a lot regarding the Brinkman pan conversion, but it I read correctly it seems that this mod is dependent on model year? I have a 2013 18.5 WSM - am I gaining anything by purchasing the Brinkman?

I plan on doing my first baby back this weekend and following the BRITU recipe. Should I also go with the 3-2-1 method? Pro's and cons?

I have a new personal hero....

Hand to forehead.... so I did just that, double checked the water temp with a Taylor digital known to be true. Just 2 degrees off. Thanks for the info all!

Looks good Levi - Ryan, I'll be doing my first BBs next weekend - please post pics so I can see!

Can someone guide me to a thread regarding the accuracy of the stock lid temp gauge in a WSM?

Yes I did Bill - thank you! I thought the rub was going to be very overwhelming, but it mellowed out very nicely. The boy is coming over for lunch today... the leftovers will be going into tacos...

Your cooks are killing me! Are you sure someone's abuela isn't living with you? :)

Looks delicious, this is going on my to do list....

Ok, so this kind of went of the rails a bit.... I was looking for something easy to do for my second smoke as I feel I need to gunk up the WSM for some consistent temperature control. So I saw this recipe...

You just convinced the wonderful cooking assistant Chery to want some smoked meat loaf.... beautiful!

Excellent - Thank you!

Tried doing a search but didn't come up with much, but I am sure it has been discussed many times. What is the difference between the two, and what do most prefer? Dave