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Sam's choice is a good briquette. It burns all the way through and that's what I look for in a briquette. Like most briquettes, expect a lot of ash. In my WSM, ash isn't an issue. I agree on Rancher. It's my favorite briquette these days but it's hard to find. I only have 5 bags left.

Looks like a very informative class. Was that Chris Lily of Big Bob Gibson's BBQ in one of those pictures? I've never seen so many ribs on an egg before. I guess you can just pile them in.

These last few months I have stopped using hickory chunks and now using only pecan chunks. It seems to give me the smoke flavor I like on everything in my WSM. With my offset, wood used there is another story. Anywho, I bury/layer my chunks. If I'm cooking brisket or butts I put 5 chunks on the...

I cook picnics more than I do the butt. Personally, I like the extra skin because I make chicharon tacos out of them. But as for the meat, it's basically the same with a little more fat. They also cook around the same time for me.

Besides smoking ribs low and slow, I sometimes grill them. Now my upbringing grew up with this style of ribs, so personally I like it with a little more bite and the nawing on the bones adventure. Through the years I've learned to like low and slow smoked ribs, but sometimes I get the urge for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: Putting something in the water pan (or in a beer can, i.e. beer can chicken) does absolutely nothing, or *very* little for flavor. Basically...

If I flip, I only flip once. I also don't even lift the lid for the first time until 6 hours. After that, I check every 2-3 hours.

I just got a kettle yesterday and smoked some chicken today, thinking that the temps will be higher and harder to control. I did an indirect method with one full charcoal chimney to the side and the chicken with a foil pan underneath on the charcoal grate to the other side. The intake vents were...

From what I've read, I'd love to add a BGE or ceramic style cooker to my arsenal. Personally, I've been tempted to get the Grill Dome, but I hear they're all great. Now after saying that, I have to also say that the WSM is AWESOME!!!!! It holds temps steady, makes good use of charcoal (1 load...