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Mike, I agree with crisping it at the end. On the one I did my bacon could have been a little more done. But next time, I am going to a little closer to 350 for the cook hoping it will crisp the bacon a little more. Steve

The recipe calls for medium (300-350) for about 1-1/2 hours. I believe this one was closer to 2 hrs as I was looking for a temp of 160 with my Weber remote thermometer. Turned out great and it was great for a crowd. I even made his Tennessee BBQ sauce that was a perfect sauce for this loin.

Here is Steven Raichlen’s recipe for Tennessee pork loin that I did on the wsm on Memorial Day 2010.

JJ, Go for it, you will love its versatility. Give Ed a call and I am sure that when you speak to him you will have not doubts. Steve

Hi Jason, I really enjoyed your pics and your conversion Idea. I have the mini-V from afterburner and I love it. Ed did a great job with the construction and engineering of his product and generating smoke is very simplistic. It is easily removable and depending on how long and what I am...

My left over pulled pork almost always ends up as quesadillas or soft tacos. There is something about the flavor that goes so well with the tortillas.

Travis, I’ve never see that website. I love it, thanks.

I am from Maryland, a state known for crabs and seafood. Our BBQ is known as Pit Beef. It is usally bottom round in “pit beef stands” or top round at home. This type of BBQ is very regional and I have never seen it outside the state. Even though I do make Pit Beef on occasion, I try to cook...

I agree, spares on the bottom for an hour or so, actually I would go closer to two hours and then put the BB on the top rack for two hours. They all should be done together. I would keep the temp around 275. Steve

Guess this is a loaded question, but how many cubs do you use to light a chiminey? Usually I use 2 sitting on the charcoal grate about 1 in apart. Just wondering if you guys only use one.

HAHA Jim. I couldn’t agree with you more. Seems more of my family and guests pay more attention that the meat is cooked to the temperature they like, than whether or not the meat has been seared. I have learned that with a good thermometer, getting the meat cooked correctly is easy and the...

I like Glenn’s suggestion for this cook for time and temp, but since they are spares instead of baby backs I would put the ribs on at 3 or 4PM Instead of 6. I would also but the butt on the lower grate from start to end. Spritz, mop or do whatever you normally do to your butt and put the ribs on...

Jim, I have a 22 as well that I bought in Jan 10. I only have about 5 or 6 cooks under my belt with the it and even purchased the afterburner kit. I have found my 22 is starving for O2 and that drastically effects the cook time and fuel consumption. I, like you found this site and found a...

Yesterday, my wife brought home some apple smoked maple sausage. I cooked them indirect at 300 degrees for about 30 min and they were terrific. We had them with sauerkraut and disjoin mustard. We don’t have sausage often, but when we do it’s usually Italian hot and over time I have learned...

Mark, That is a crazy Combo. True fully, I would not do both together. The butt I would do for 10-12 hours at 250-275 and the chicken I would do for 2 hours at 300-350. Too much conflicting temps. To me the best thing about chicken beer can or roasted is the crispy skin and the only way to...

Darryl, Great job and beautiful pics!!! Question: On a scale 1-10 with 10 being the best, how would you rate The BBQ Guru device you own.

Yea I would agree, to early. Since it is such a long cook anyway, I often rub, inject then start the wsm. Once up to temp, put the meat right on.

David, Do you have an 18 or 22 WSM? I have a 22 and have had major problems getting my heat up to and stay at 300-350. Just today I received the afterburner kit. I will post and let you know how it works. Shipped to my door for $70. Steve

I would value you opinion on my low 22 temps post. I don't foil my door, but I think you are on a possible solution for me. Thanks!

I just bought the 22 wswm for this very reason, space. I guess there is no right or wrong answer here as I used to rack my ribs on my performer all the time with fantastic results. However for me, my new 22 alows me to lay them flat to cook until I foil them. At that point, you will have some...