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Still looking good Larry!

Great job Bill! I live closer than Larry so it will be cheaper for you to send some to me! How do you keep that smoker so clean?

Great job reporting Chris. I'm looking forward to the future of the WSM!

Back on the cooker in the foil until interna; temp hits 185 - 190*.

I pay $0.99 per pound at my local supermarket. I have a card for the resturant supply, but it's more convient and at only $0.99 per pound a good deal to buy right here.

That was going to be his next question Kevin, could he do it at your house!

I use for a rule of thumb, 1 lb. per hour. If you are going to cook at 300 or higher, you will have to increase that amount.

I think Larry Wolfe uses it in his rub. It adds a nice flavor to pork.

Set it on a couple of bricks. You can fill the crater with a patching cement found at your local mason supply yard. Tell them you need a product that you can feather edge down to zero and they sould know what you need!

Wrap your brisket in foil when you put the ribs on. Won't take anymore smoke that way!

Hey Ray, I'm heading down your way tomorrow! Got a buddy of mine in New Bern that I'm going to see. I'm looking for properties while I'm down there for a much later retirement

Give yourself to extra time. I did 2 butts this weekend and a brisket. I put them in a cooler with 3 bricks heated on the grill, wrapped in a towel at 11:30 AM. At 3:00 PM, I took out 1 butt and the brisket to prep for serveing. Both were piping hot. I left the other butt in the cooler and took...

I also rolled my end under for Saturdays lunch. It actually un-rolled as it shrunk down. Great tasting piece of meat. Mine was a 15.75 lb.

I'd go 3 - 2 then refridgerate until the next day. (They are done cooking) Sauce and finish on grill. I'd put them in a pan of sauce first on medium heat to reheat, then on direct heat to set glaze. I pretty much reheat my leftovers this way.

I started doing my thighs on the kettle. I read on another boardthat somebody posted a method they belived Stoogie started. Marinade in whatever you like. Before putting on grill, rub with your choice of rub. (I've never used one with sugar) Cook indirect for about 1 hour or until internal temp...

I squeezed 8 racks of ribs on the WSM this past Saturday. Were probably 4 -5 lbs each after trimming. I rolled each rack and held together with bamboo skewers. 4 racks on each grate. I used 3-2-1 and switched bottom grate with top grate after the first 1 1/2 hours. I'm gonna try rolling them...

I'm surprised at how many thought ribs were difficult. I use 3-2-1 and they come out devine all the time. My first brisket flat was what I could truly consider a failure. Very dry and tough but since then I foil at 165* - 170* and run it up to 190* - 195*. Quite juicy and tender. I have since...

I just started using Stubbs. I real nice flavor on almost anything!

Could have lite the WSM up again if the wife needed the oven. Bring it up to 275* and put on the chuck. How did it come out Mords? Hopefully it all worked out for ya! Man, we had no rain here in Northport!

I also serve the sauce on the side. I find around by me, most like a sweet sauce, but I prefer a vinegar sauce. I usually just spritz with a little apple juice after pulling.