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Jim, I think I've seen you do them with some kind of meat on top, like bacon or ham? Is this a figment of my imagination? Thanks!

Fellas, I'm planning on doing my first "bloomin onion" this weekend. I've seen it done a couple different ways, one without foil and with a slab of bacon/ham folded on top, and one in foil. Me and my family prefer onions that are carmalized and sweet. The texture isn't as important as the...

I'm with you man. I did two butts this past weekend, slathered with mustard and then the armadillo rub while the smoker was heating up. This was the single best thing I've ever cooked. And it really didn't need to sit overnight or anything fancy. At the end of the day, it seems like the meat and...

I myself don't know about the tongue going numb-never noticed that sensation. Thanks for the feedback fellas. Always appreciated.

Hey all! I did another batch of spare ribs this weekend. I nailed them a few months ago, with 100% pure pink smoke meat. Some may not like them this way, but they were in my opinion the best ribs I've ever had. Since then, I've tried to reproduce the effect, but always fall short. I once again...

Here's the funny part of this saga - I wanted to reheat the ribs last night (smoked them Sunday), so I figured I do the proper foiling this time. Wrapped the ribs flat (meat side down) in foil, in the oven @ 350 for a little more than an hour. Sure enough, they came out as I thought they would...

Thanks again for all the feedback guys. Makes a huge difference to have your expertise.

Thanks Kevin. I should have definitely foiled them uncoiled. I agree that you ought to cook by tenderness, but in reality, when you have a variety of other dishes that you are doing, you need to start and stop on some schedule, so you can say, throw the potatoes on an hour in advance, etc...

Hey guys, Did another smoke this weekend. Had 3 baby back racks, 3 beef racks, and 2 spare racks. In order to fit all 8 on my 18.5 WSM, I coiled them and used skewers to hold them together. Got the rub on, put them on the grill, then let them sit for 3 hours at around 280. Then I foiled the...

I wanted to follow-up and let you guys know that I did another cook with the minion method the other night with chicken breast. I tried what you said and put only about 12 lit briquettes over the unlit, and sure enough, the temp was really slow to rise, and as it got around 240, I started...

Maybe my WSM has leaks. All vents were closed, and this sucker just wouldn't drop. I'll have to use all this new-found knowledge to whip up another batch. Kevin - At 350 avg, when you do you normally start checking for tender? And I think in another post you said you sometimes foil. Is that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Matt -- I apologize if anyone beat me to asking this, but how full was your chimney of lit? I just did a high heat brisket for about 4 hours...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: The temp should not have needed to be reduced. If you Minion the start - and that means a couple or three handfuls of lit poured over a ring...

Yeah, I'm not all about chasing temps, but at the same time, I felt almost powerless to reduce the temperature to the 250 range. Which I think is why the ribs may have been just a touch dry.

Thanks for the response guys. Some good ideas. My biggest issue at this point is that I had a really hard time getting the temp where I wanted it. Like I said, even with all bottom vents shut, I was still well about 300 degrees for most of the cook time. I popped the lid to foil, and when I put...

Hey folks, I did another batch of spare ribs on the wsm last night, and they came out really good - my guests were really pleased with them, and I thought there were in the top two that I've done. This was the first time I did a 3-2-1 type cook, and also the first time I used my new Maverick...

Yeah, I keep a spreadsheet that details each cooking session, just so I can remember it well enough. Josh, interesting thought in seperating the SR with actual smoke - I always assumed they were one and the same. Thanks for the ideas again fellas. I think I'm going to try again this weekend...

Josh, Thanks for the feedback. Good to know about the back ribs vs spare ribs. The top "strip" of meat on the back ribs always seems to come out dry, even when I've seen other people do it. The thing about the smoke is that those were just flat out the best ribs I've ever had, and I was...

Hey all, Quick question about smoking ribs. I've done several racks of ribs on my WSM, and they are far superior to ribs done with other methods in my opinion. However, as my own worst critic, I'm trying to nail down an issue that has bothered me this whole time. I've used both spare and back...

Thanks for the additional feedback Kevin. Being my first brisket ever (smoked or otherwise) it could have been much worse. Of course, I had a ton of information from you guys heading into this thing. This forum rocks.