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Good info. I'll try them wrapped for about an hour next time and then I'm sure I'll try it without wrapping them at all to compare. Thanks for the feedback, everybody. This site is the best!

I got caught up trying to smoke the ribs and do other things with the family on Sunday. They turned out still pretty good but I think they were maybe a little over done. I put them on at 9:30 @250 and was going to try a 3-2-1 method (I'm sure I'll try other methods in the future but I figured...

My father in law bought a boston butt from a buddy's church this year. He usually throws a big party for the 4th, but he is cancelling it this year due to COVID. Therefore, I will be making my first attempt at smoking some St Louis ribs. Looking forward to it.

OK yall, I've done turkey, chicken and pork shoulder several times on my 18" smoker, but never ribs. I have some St. Louis style pork ribs that I've purchased and they're sitting in my fridge. I'm not sure when, but I'll cook them at some point this weekend. What do I need to do? Is it similar...

Sounds like you have an excuse for another cook to verify that it was a one-off problem with extremely old wood. ;)

I haven't experimented with super long cooks, just never did anything that took that long but the WSM does hold its temperature pretty well until the fuel starts getting low. That may take different amounts of time for different people depending on a variety of different factors. I have a 18"...

That is great news about the pictures. I see the options for it now and it seems pretty easy. I didn't post pictures of my "work" before because it seemed too involved. This will definitely increase my visits to the board. Thanks for this update to whoever made it happen!

My traditional item of choice is a good old fashioned pork shoulder. I find myself doing more and more of these with kids running around now since they are so forgiving. If I can't find one I'll probably do a turkey breast. Winn Dixie in my town has them on sale 99 cents a pound so I'll get 2...

It's a very forgiving piece of meat. I've made countless mistakes and it still has always been at least decent enough to eat and enjoy. Pretty hard to completely screw it up. Good luck!

I, too, got interested in smoking by watching BBQ pitmasters on tv. It seemed like a lot of fun and a good way to kill a day. Then one morning during a run, my neighbor had put an old horizontal offset smoker out by the curb for trash pick up. I wheeled it back to my house and looked at it after...

I have a Weber Spirit with 3 burners that run front to back. I use one of the small rectangular smoke boxes pretty regularly. I'll soak the chips (may or may not matter, but I do it) and then load them in the box and set the box on the left burner on low. This is the only burner I have on and...

That's really interesting because we buy mostly at Publix. I've done the regular Publix and the greenwise organic and never really had a problem. Go figure.

My first smoker was an offset that my neighbor was literally throwing away. I was running about 5am one morning and saw it sitting by his mailbox waiting on the city to pick it up. I rolled it back down to my house and looked at it that afternoon. The bottom of the firebox was starting to go...

5-7 boneless skinless chicken breasts 28-40 oz bottle of your favorite bbq sauce (I like a mixture of Sweet Baby Ray's and Cattleman's) 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 tsp garlic salt 1-2 tsp red pepper flakes (more or less, depending on how much kick you want) Put all the...

Subway. Eat fresh.

I've never tried pork on the grill, but I use my smoker box for chicken a couple of times a month and it's pretty good. Let us know how it turns out!

My biggest complaint on a gas grill was always having to change out the tank and worrying if I have enough gas, etc. When I bought my grill I have now, I bought a natural gas grill and just ran a pipe up to the bottom of my deck. Endless fuel supply! (Provided I remember to pay the gas bill...

I love a good smoked chicken. I smoked one last weekend with a smokehouse maple rub and used pecan wood and it was great. We eat a lot of chicken so I feel like I've gotten pretty good at it, but the wife said it was better than normal.

I'll be doing a pork butt, only my second one. I did one last October and it turned out pretty well. I'm excited to see if I can improve on it.

Ate at Central about a year ago when I took my mom to Graceland. The pulled pork and chicken were both really good.