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I have one slab each of spare ribs and back ribs that I would like to cook together. Each slab weighs about 5.5 lbs. My plan is to cook the spares on the lower grate for two hours and add the back ribs to the top rack and cook four more hours. This seems to be consistent with recipes I've read...

I'm in the market for a good quality set of Chef's knives. I've looked at Henckels and Wusthoff but these are a bit more than I wanted to spend. Calphalon has a set of knives that are more in line with what I'm looking to spend. Has anyone used Calphalon knives? Are they any good or should I...

Just got a WSM as an early Father's Day present. For my maiden voyage I picked up a "fresh" pork shoulder picnic, bone in, packed in cryovac. I've looked around the site for recipes, cooking directions, etc. but did not find anything specific to pork shoulder. Did I buy a good piece of meat for...