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John, those ribs look terrific, the bark must have been good?

Super job, Michael - especially for a virgin smoke. One thing that I like to do FOR 30-45 minutes is what I call a "BITTER BURN". I feel that the first few minutes of smoke have a bitterness to it that I can taste. I like to wait until the fire is burning HOT, without any partial combustion...

I have always done the towel wrapped into a cooler method for my butts. The bark seemed to suffer for the experience, though. Last weekend's smoke I tried simply letting the meat sit on the counter for 30 minutes under an aluminum tent. WOW! What a huge improvement in the bark. No more cooler...

SOLD!!

I am a cheap old son-of-gun so I will re-purpose those stiff 4 X 6 cards I get in the mail advertising for politicians, insurance, home improvement shysters etc. I can gently bend the card so they curve into the bottom and shovel out the ashes. Disposable and CHEAP. Another trick I use is to...

I am selling my 22 inch Smoky Mountain. It keep it clean and it is in very good condition. It comes with an extra rack, handles installed on the mid-section and a custom made rolling cart that I invented using an office chair. (See my "Cheap & Easy" post in modifications) Very snazzy and handy...

BOB C. : Great idea!

ROBERT: That is an interesting idea, to make GUS "planks" with turkey lacing pins. I'm thinking cook-grade silicone stretchy bands at the pin ends to hold the planks together? BRUCE: I hold the GUS stalk by the woody cut end and gently push the tip into the counter top at a slight angle to bend...

When I grill for the wife & meself, I will buy 2 or even 3 lbs of "Gus". I do a simple trim by pushing the stalk tip straight down onto the counter until the woody stem breaks off. Then I put them into a zip-lock with a bit of water and zap in the microwave for just a minute or so to par-cook...

I use turbinado sugar or Domino brownulated brown sugar in my rubs. I POWDERIZE my rubs in a used Cuisinart coffee grinder that I scored at Amvets for $5. I feel that powdered rubs stick to the meat better, with less waste.

I have been using the picnic cut for my last few smokes. I really like using that bone (and some meat pieces) for a killer pea or bean soup!

timothy, that is a good idea. As long as I don't block too much air flow to choke the fire, cover it all. I will report back after action.:)

FWIW, I started letting my smoke burn to "clean" for 45-60 minutes prior to putting on the meat. I think it stops any hint of bitterness in my Q.

I have an idea for cooking a turkey breast that I scored at a Target sale for $.69/ lb: :"Market Pantry Premium Turkey Breast with ribs, back portions, wing portion & Neck Skin contains up tp a 15% Flavoring Solution" Not my first choice for a "Premium" smoke, but the price hooked me. Brining...

When I first started my Q career, I would do the "Hot Squat". Now I start the smoker with plenty of briqs, mounded up high for overnight cooks. I can't remember the last time I had to add briqs. I always go waterless now, too. That helps a lot.

When I have 2 different size chunks of meat, I will put the larger one on the lower grate and the smaller on top. Since I go waterless, the lower grate is always hotter than the upper one. They always seem to finish at the same time this way. I always foil in a disposable 9" X 13" aluminum pan...

WELCOME, Adam - from a fellow New Yorker just down the Thruway. This is a terrific site for newbie and pitmaster alike. :wsm:

A foiled clay saucer is all that I have used in my water pan for over one hundred smokes. The biggest difference from water for me is the larger, quicker temperature impact from my vent adjustments. How airtight your smoker is has a lot to do with how strongly vent adjustments affect the...

Steve - You nailed it! Same with me AND my wife after the smoke. ;)

The "Cheap n Easy" office chair based stand I use makes 360* MSM access a snap. I am too ham-handed with computers to do a link, but I think that my how-to post is still parked in the OPERATING TIPS & MODs section.