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Well, the gunk came back! It was only a very thin layer but it would have continued to build up into a thick, crusty, gooey-when-hot mess! I was able to take a damp cloth and wipe it all out to restore the finish of the lid. So, here is what I did... I used water in the pan and I went ahead...

Stop! Don't do it! I have tried it before and the smoke flavor was so overpowering that the food was not edible!

It's all over now... but because of my faithful consideration of my BBQ brothers and sisters, I managed to get some pics before it all went bye-bye! :lol: The beef ribs were the best I have done. I was really proud of this batch. Enjoy!...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Looking good Tony! What kind of rub did you use on the beef ribs? I'm interested in how they turn out, haven't done what I would call a great...

Ok, here is where my food stands right now. Its almost ready to come off the smoker... Now, look at my son go... I am such a proud pappa! He has never used a charcoal starter before and he has mastered the use of heat zones in the grill... Here are my son's money shots...

Well, I decided to get me some beef ribs, fatties and chicken for Sunday dinner. Here is what's happening so far... My Son decided to "school" me on making chicken so he is going to get started soon with some extra wings I have. We will see what he brings to the table... so to speak!

Paul, I have been using a foil-wrapped pan for some time. So, water is not a factor in this case; however, the last cook I did I used water and I plan to continue for a while. I interested in seeing my results.

I should have take "Before" pictures - the lids were really gunked up and coated pretty thick. That was a lot of work getting that stuff off. Yuk!

Ok, I just spent 3 grueling days cleaning my WSMs. The gunk that was built up on the lids of both of them was just plain ridiculous. I got them both cleaned; paying special attention to the lids and the rims of the cooking chamber. Here are a few pics of one of them - the other one is...

I have been using the wood chunks that walmart sells. Does anyone else use "store bought" wood or do you order online or perhaps cure your own? I am asking because I have a suspicion that the wally world stuff may be "green" wood and causing heavy creosote build-up in my smokers.

Then it could be the wood I am using. I am going to still give both approaches a shot to see what happens.

Larry, I probably have both problems and here is why... I use a Candy therm in the lid of the smoker to measure pit temp. I always plug one of the top vent holes with foil and poke the therm through so it will remain stable. I'll bet only two vent holes open at the top is killing my air flow...

I have the same problem and have had it for a long time. I am totally cleaning up one of my WSMs with oven cleaner and restoring it to pristine condition. Then I will start with a Kingsford only cook (no wood) and see what comes of it. I have to admit, I use wood like crazy so maybe I just...

Well, here is the finished combo. Angus Burgers, my famous Smoke-Chops, Cheese Brats and Corn of the Cobb. The burgers were smoked, not grilled at all. This is the first time I have ever tried this and it sure turned out good! :shock: Tony

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Baker: My bro-in-law live is Alexandria (north of you). He might be able to make it there before you guys eat it all! </div></BLOCKQUOTE> I don't...

Ok, it's Saturday afternoon, me, the wife and my daughters are going to the Indiana Fever game tonight and I have lots of time to kill. So, what does a Q-Addict do to kill a few hours of free time? I am so glad you asked! :lol: I found some thin cut chops, brats and Angus patties in the...

Oh yeah!... I loves me some Memphis!

Larry, them ribs looks awesome, and from the look on that young lady's face, they tasted awesome too!

Well, its all done and over now! The food is almost all gone with the exception of a few snacks that will keep me from cooking on Monday! :lol: Here is how it all finished out... The cheese brats were spectacular! They tasted great and had a nice smoke ring to boot.. The beef ribs were...

*UPDATE* Well, I decided to foil the brisket because I want to make sure it has enough time to rest after I take it off the cooker. The bark will not be as chewy but everything else should be on point. Here it is at 170* ready to foil... I also put on my ribs and brats. I have 1 slab of...