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    Placement of foiled water pan

    I noticed in Brad's post the foiled water pan was on the top shelf with the top grate. I've been placing my pan at the bottom shelf even when cooking with only the top grate. Is there a difference? Does it matter?
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    Fred's charcoal briquettes

    Fred's is a discount store in our area. Saw pallets of charcoal stacked outside today, $3.49 for 9 pounds. Label just said "Made in USA." Anyone know anything about the quality?
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    Hi Heat ribs today

    Cooked two slabs St.Louis ribs this afternoon at 265-275. Foiled for 75min at 3 hours. Total cook time was 4.5 hours. They came out just fine. That's the first time I cooked ribs that high, but had been reading about some of you doing it. It's just good to know it can be done if you're a little...
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    No. 5 sauce ?

    I see this sauce is very popular. I just don't know...is it a basting sauce, mopping, dipping? Thanks
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    ET73 broke

    while setting up the ET73 for the rib smoke today, the On-Off switch on the receiver snapped off. The plastic lever broke at it's base down inside the cover. Gonna call Maverick Monday and see what they say. The entire switch might could be replaced, but then a new receiver might be nearly the...
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    Grape Juice

    Anyone ever use the purple grape juice to spritz spare ribs while cooking? Would it be OK? Did a search and did not find anything conclusive.
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    Kevin Kruger thanks

    Kevin, I just Q'd and ate some SL spares using the recipe you posted on 29 July. I got three chiles from the source you posted. Ribs were very good, not too sweet. Thanks again. Al
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    No water pan ?

    After reading another thread that mentioned the Big Drum Smoker, I read the link and it sounds like the BDS does not use a water pan. So what if we did not use a water pan, or sand, or a piedmont in our WSM? What would be the result?
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    When do you

    When do you put ribs on the WSM? As soon as you start the coals, or when WSM gets up to temp, 225 or so?
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    Starting temp

    What temp is your wsm at when you put in your ribs (or butts)? I'm thinking mine may be too hot as my spareribs are a bit tough on the outside though they are tender inside. Thanks for replies.
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    BRITU question

    Using the BRITU method of "Firing Up The Cooker," what temp are you able to get the WSM down to before putting on the ribs, and does it happen in two hours?

 

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