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A standard Weber chimney will hold about 6 lbs. of charcoal. I had one of those cheaper ones for YEARS, and as soon as I got a Weber I could tell right away that the Weber was A) quite a bit larger B) better designed C) lights the fuel faster and D) will last longer. Chances are you didn't have...

Definately no solid answer for cook times on butts. My 6 pounder took 10 hours, but I was running a little warm, around 250 - 275. The best thing to do is plan ot taking 15 hours or so, and if it's done in less than that, great.

Redemption!!! Well, I guess the biggest problem was the wind and himidity (or lack there of) when I went camping. Also copuld have been the ribs themselves, the racks were barely a pound apice, and the beef ribs were trimmed down way too much. The combination of "not very meaty" ribs, never...

Wow, some of these ideas sound awesome. Note to self: next weekend... BRATS!

There is a big difference between "raw" and "rare." Rare is cooked, it's just cooked less that the meat that has turned brown. If you cut into a rare steak and the middle still has the shiny and slightly translucent look to it, then that is still raw and should be cooked a little more. I'm...

Rich G: I found the description of the "hardwood" charcoal on part of our website, it sure sounds a lot like lump, or close enough. Next time I'm grilling, I'll have to pick up a bag and try it. Our Hardwood Charcoal is the real thing, made from 100% hardwoods like oak, maple and hickory. No...

So it sounds like wind was the culprit, huh? I still have not re-tested my thermometer, but I think it will be OK.

Wesley S, not to be a "red meat snob" or anything, but if you are cooking your steaks to medium-well to well done, you are literally cooking all of the flavor out of it. Get over the fear of the pink flesh and learn what a steak is meant to taste like. About lump charcoal... is that the same or...

I just got back form a camping/fishing trip where I brought with me my kettle for some slow cooking. (no, I still don't have the WSM) The ribs turned out as dry as dry can be, crispy, in fact. The Plan... I brought with me a rack of beef ribs (6 bones, cryo-vac, somewhat trimmed, but still...

It all depends on how you like it done. Chicken can "take the heat" better than ribs, brisket or pork butt, so higher temps for shorter times may be the way to go, if you like a crispier skin.

Yes, sunlight matters, I found that out this weekend when doing 2 whole chickens. I took my setup over to my sister's house. I set it up in 100% shade, compared to my condo where I normally smoke, it gets sun from 10 or 11am to almost sundown. I really had to open it up much more than I normally...

Yeah, tri-tips are a much different cut of meat compared to a brisket. Tri-tips work better when there is rare / medium rare meat in the middle. No need to bring these up those really high internal temps. That (as you found out) can dry them out rather than make them moist. Not sure why the...

I ended up not BBQ'ing these like I had planned. I felt like crap around noon on Saturday (overdid it on my workout a bit) and didn't feel like starting up the fire at the time that it needed to start. I did these in the oven with a recipe we have used and enjoyed before. Oh well, next weekend...

After this cook, you may want to test that thermometer. Considering I had a 6 pounder be at 195 after 10 hours makes your 3.5 one seem a bit suspicious.

I'm cooking some of these today as well, different recipe, though. (I think we are talking about the same thing, pork country style ribs, cut from the shoulder?) My plan was to take them up to an internal temp of 190, but I don't really know how long that will be. I'm guessing somewhere around...

OK, I'm leaving work now, that's in Sherman Oaks. I should be able to get down to San Diego by the time that butt gets pulled. I'll bring a 12 pack.

Dennis, A word of warning... I also have a kettle, and although I have not been slow cooking for long, I CAN tell you that getting a kettle to "settle" on a consistent temperature is much more difficult than people describe for the WSM. When I cook on the kettle, the temp is always either...

I used garlic powder for mine instead of granulated garlic. I doubt that such a small thing would make that big of a difference in the final prduct. Just use what you have and I'm sure they will turn out great.

Disaster? No way. Besides, there is the recipe for the "mustard slathered" butt, and the final product doesn't taste like mustard. The Frank's sauce is definately more potent than a plain yellow mustard, so perhaps a bit of the flavor will seep into the pork. Should be great.

I love reading these "play-by-plays!" Sounds like you'll be eating "heaven on a bone" soon enough.