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Thanks for the responses everyone. Dave...your description pretty much mirrors what I do nowadays (vents wide open...hot water in the pan including refills) although I don't use a whole chimney of lit. Will have to start lighting more off and see what that does. I have noticed the less water...

Mark...forgot to mention...the temps I normally use are 225 for butts, 250 for ribs and 350 for chicken. But no matter what the target temp is, I still have to prop the door open to get there. My temp probes are as old as the WSM. I haven't checked them but sounds like I better.

Mark...Kingsford did change their charcoal to the Surfire Groves configuration during the time I have owned my bullet. I didn't notice the problem when I starting using the new Kingsford though. I did consider that the buildup might be contributing to the situation. Reckon I'll have to clean...

Lately when I cook with my WSM (18.5") I find that I am always having to prop open the access door in order to get and keep the temps up to where I want them. A little background info... * My WSM is about 10 yrs old and has been well used but is in excellent shape. Inside has never been...

Thank you all so much!!! The response was wonderful and exactly what I was looking for. A co-worker of mine who is going with me had a friend who also mentioned Jack Stack BBQ so I may add that to the list. I fly out tomorrow and I'm really looking forward to going to one of the BBQ Mecas.

I orginally posted this under the "Favorite BBQ Restaurants" forum but have gooten zero response so I'll try it here... I am taking my first ever trip to KC for a conference next week and I want to go to KC's two famous BBQ joints. Does anyone have any recommendations for what to order?? I...

Big Bob's is the only place in the Huntsville/Decatur area that I've found for ribs. I absolutely love their Mustard Sauce. Like Pat said they do have their off days but still I've not found anything better locally. I have never heard of Nash's but I have seen Whitt's. Never tried either one.

My vote is for pure oxygen!! NOT!! Seriously I have seen a video where someone lit one piece of charcoal and then hit it with pure oxygen. The resulting fire list the remaining pile.

Probably some ribs. Maybe a butt or two. BBQ Beans If I'm adventurous....grilled corn. French Fries. A man's meal!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It isn't necessary, but it sure can make a huge difference in taste. Try the Mr.Brown recipe on two butts, mop one not the other and see for yourself. </div></BLOCKQUOTE>...

I left some charcoal out in the rain on Memorial Day. It was about 2/3 of a bag. The bag got pretty well soaked and it was also open at the top so the charcoal got wet as well. It was a heavy downpour. Can I dry this stuff out or is it beyond help? I have just left it sitting there in the...

A guy I work with told me yesterday that he is big into BBQ. During the discussion he said that he did all of his cooking at 160 degrees and I was like !! I've never heard of anyone cooking that low before (I know cold smoking temps are around that range). He has a custom built pit and says...

I agree...I would spend an extra $500-600 and get me a Klose Pit. They are tops in my book.

Thank you all. I now have a nice warm fuzzy about reheating these things. Eric, in response to your question, I was talking about the cooking method and whether a hi-temp or a low-temp cook produces better results after reheating. One other question, how do you cool the chicken quickly after...

I will be cooking some chicken quarters over the weekend (either Sunday or Monday) for my peeps (about 15 people) at work. The feast will be on Tuesday and I need some recommendations on how to reheat the chicken. I tried doing a search under "Reheating Chicken" but came up blank. Also, I've...

99% of the time I sauce my ribs at the of a cook. Most of the rubs I use have a little too much heat in them but the sauce helps balance it out some. Howeverrrrr...I have long preached on this site how I love a slab of dry ribs using Corky's BBQ rub. I also tried the Rendevous recipe but I...

Count me in for trimming spares also. I try not to cut into the bone though so the scraps are boneless. If I had a better pair of kitchen shears I might, though. I trim the skirt meat off and remove the membrane as well. I cut my spares in half so they will fit in the WSM with ease on my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does anyone have an opinion on Butt Rub since we are on the subject of premade rubs? </div></BLOCKQUOTE> I use Butt Rub and I like it but I have yet to try it on BBQ tho...

I agree with Kevin on this...I talked to one of the cooks at Dreamland's here in Huntsville and they cook their ribs at high heat for about 45 minutes. I've only been there once (with Mr. Jim Minion!!) where I thought they were excellent in terms of tenderness. Don't know about the one in...

I'll put in another vote for Yuengling. I also like JW Dundee Honey Brown Ale and Killian's Irish Red