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That's TOO COOL!!!!!!! Ron

Nice looking RIBS!!!!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: Hi, I started 4 butts last evening at 5 pm, that 16 hours ago, and now the big one I'm monitoring is only at 163. Is there a problem if i...

I'm using Comp' "K" right now as I'm typing..So far it's working well..holding steady in the WSM at 225-235...I really love it when I'm grilling...I'll post the pics from this cook a little later... Ron

Got a 9-plus pound whole-packer brisket on(injected and rubbed w/ ButtRub)..Been on since 8 this morning..She's chuggin on along at 225-230 lid temp..I'll post pic's later on tonite before the race comes on!!! I'd like to thank Chris for turing me on to the discounted WSM's on Amazon!!! Ron

This sauce looks pretty good..I'll try this one and post my results... Ron

I did a 9 pound picnic shoulder on the WSM for sandwiches...and some leg quarters on the Kettle...baked beans and green beans for sides...washed it all down with some good ole Bojangles sweet TEA!!!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You should HUG YOUR BUTCHER!! I would if I could get beef ribs that were as meaty as those! Fantastic job cooking them as well! Larry Wolfe </div></BLOCKQUOTE> I have to...

NICE!!!!!!!!!!!!!

Looks darn good!!!! Can't wait to pull my flat off the WSM later on this evening!!!!! Ron

I like to sauce a couple of times the last 30-45 minutes of cooking....If you're cooking below 275 you shouldn't have to worry about your sauce burning...Just experiment and see what works best for you..But personally I'd try to keep the saucing towards the end of your cook session...After you...

Congrats on your first Butts!!!! It'll get even better as time goes on!!! Ron

Looks pretty good!!!

Congrats on becoming a CBJ...I judged my first contest this past weekend at the Blue Ridge BBQ festival in Tryon, NC...I had a blast!!!! My next one will be next month in VA... Ron

That's some good looking Pig in those photos!!!! Ron

I agree w/ everyone else..The 1st 2 or 3 cooks the WSM will run hotter until you get a good grease buildup..I always try to watch my temps on the way up so they won't get out of control. I've found that with lump coals I have to close my bottom vents a little more than when i'm using briquettes...

Yes this is a great sauce!!! I've tried it once and was hooked!!!! Does wonders for pulled pork!!! Ron

Me personally I don't like to Mop my Butts at all. I usually don't like to open my cooker while the cooking process is taking place. Thus I like to add most of my flavor during the Rubbing and injection session before the meat goes on. If anything I'll spray the butts with apple juice/vinegar...

You have to keep your eye on the temp onm the way up with the clay saucer...I like to use it alot in the winter or if I'm doin Butts or Briskets. When smoking ribs I like to stick with H2O.. Ron

Hey Mitch, You need to post when your next cook is so we can have dinner at your house...The Ribs look great!!!!!!! Ron