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Looking for info too! Looks like a decently priced unit. I found it here: https://bbqsmokermods.com/lavalock-4-probe-automatic-bbq-controller-w-50-cfm-variable-speed-fan-for-sm-med-large-smoker-pits.html

=D I had thought I could allocate more time to cooking or taking care of other things while letting what's in the WSM cook, but it appears I need rethink that! Thanks again

Thanks guys, as I understand it from your responses, a good set of ribs basically requires more monitoring than I've done so far. And yes, I actually have logs and pics saved in Evernote documenting 80% of my rib cooks. I even document the temperature changes at various intervals. I think...

I had the opportunity to eat ribs that were cooked by a good friend @ roughly 225-250 and they were amazing. I don't remember the cook time, but the texture was perfect. I had always done 275-300 for my spare ribs and I've had trouble with overcooking. It was hard to nail the right cook times...

thanks guys, crispy skin does matter to me. i do have a gas grill, but i really want the charcoal taste when I sear them. i'll probably cook them separately today!

Looking to cook the ribs at around 275, using a 2-1.25-.25 method. Should I put the chicken on the bottom rack when I wrap the ribs? Or should I just cook them entirely separately? What about the water pan during all of this? I usually cook my chicken without the water pan, but I usually cook...

Jeff & anyone who would like to know: I used vegetable oil, and it was a much better result. Although this contributed to only a fraction of the total experience, I think it made a big difference in getting more of a "crispy" bite in some areas. I also used a water in the water pan, which...

Wait, one post says high smoke point, the other says low for olive oil. I will definitely try corn oil to see if it makes any difference for me

Thanks for the clarification TW! I'll try the memphis rub and your suggestions to see how well it'll work for me. At the moment, my rub has a good amount of sugar in it already, and I've been using olive oil.

Been trying to find a way to get more of a crispy bark on my stl cut ribs. Been following the recipes here on the "Cooking Topics" .. and it doesn't seem like I can get anything crispy. Just more a of chewy bark. I've done about 2 cooks so far, both have not been above 300 degrees. I've...

Wanted to bring this old thread up because I'm experiencing the same thing. My lid temp is at least 50 degrees lower than what my ET 733 says.. On my first few cooks, the lid temp was much higher. It's almost as if the carbon buildup is causing the temps to read differently.

I went ahead and did a 2.5-1.5-10min pass, and I think the tenderness was much better, especially in the thicker pieces. I think in the future I need to select cuts that have more fat in the fibers. However the bite was still chewy, even at a higher temps of 275-300 deg and the sugar, sauce, &...

Awesome, thank you

What temp do you like to cook up with?

Thanks Jon, Bob, JL, Enrico, Chad, & Darrell! The anecdotes are great to read, definitely gives me more perspective. I'm trying my second cook for ribs right now. I'm going to try to put just a few sprays into the foil before wrapping it, because there was a lot of liquid last time when I did...

Thanks for all of the replies guys. I went ahead and tried both, and although I have a ton of notes for myself, here is a very quick summary: I did a 3-1-.5, and I don't think a 1 hour foil was long enough. The ribs were marginally tender than the one that I didn't foil. For both ribs, I would...

Do you use water in the pan? I almost forgot, that I should be thinking about the people I'm cooking for also! I thought I did too, but after some tests in the oven, I felt they were way too mushy.. I don't know how everyone thought "fall off the bone" was the epitome of good meat Thanks...

It seems to me that for anyone using foil, would also have to put them back on after unfoiling. Thank you for the response!

Going to try my first pass at ribs this weekend in the WSM, but I'm torn on whether or not to use foil in the cook. I've read a lot, but no one has mentioned if they've tried both versions and their preference. Anyone care to chime in?

out of stock! maybe it'll be in-store