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Thanks for the help. Some interesting follow-up, I had a quick conversation with Alton Brown on twitter and he said he buys choice as prime has too much fat and then he dry ages for 10 days. Good market here in town has choice @$9 and prime @ $13. Going w choice, we will see how it goes.

Semi-off topic here, but can y'all explain the reverse-sear? Wouldn't the outside already be pretty dark from the hour(s) in the smoker?

First time hosting Christmas, and wondering if the prime rib is worth the extra cost. Gotta feed 6 people and leftovers would be nice. How much more per lb for true prime rib?

Kevin, I've enjoyed this sauce quite a bit,on both ribs and chicken. Really like the light flavor. However, this is a kinda-Carolina sauce. How about a really-Carolina mustard sauce, something a little more stout/thick. Thinking more for pulled pork than this sauce, which worked great for...

Just wanted to say thanks to everyone who chimed in; all of your ideas make sense to me; wish I had asked before beginning the cook. The information on cooking temp (mine was too low and not slow enough) will come in handy next time. I thought after eating them that I wouldn't try ribs...

After posting, I did some more reading on this site . . . namely the "Wisdom of Harry Soo" in big bold blue letters right above my post. That, with the lessons discussed the the "overdone ribs" likely help me out quite a bit. Now I want ribs to go back on sale at the local Schnucks so I can...

I cooked some St. Louis spareribs last week and I was disappointed in the outcome; it was my first attempt and I hope you all can help me out. Basically, I don't think they had any flavor. To summarize, I followed the rib recipe from APL's Serious BBQ pretty closely (mustard glaze, rub). I...

1. I don't own a ceramic cooker, but think they very cool. Wish I had one . . . However someone else on this board said it best - the WSM is the best bang for your buck smoker. The ceramic cookers may be more versatile and slightly easier to use, but you won't regret your purchase. FALSE that...

Hello Ryan, I'm in Peoria and would be interested. It would be my first competition, so looking for something fun and casual. Would likely only go for a couple of categories, tops. Can you direct me somewhere for more information?

Christopher, I agree with my fellow Tennessean - you'll be amazed the difference with temp control from cook #1 (difficult to control) to cook #4 (even a caveman could do it). I read that on here, didn't really understand how it was possible, but yea verily, it came to pass as the prophecy...

How did it turn out? I don't have a ton of reference points, but I think it turned out quite well. Beginner's luck perhaps. I was advising from afar, so I couldn't/didn't tell my buddy to turn the heat up. So the brisket cooked at around 210 (offset smoker so temp not consistent on entire...

Interesting discussion. I was a consultant (sous-chef sounds better) on a friend's cook yesterday - I'll update my "brisket cooking quickly" thread shortly. A couple of points and questions on this discussion. We had a packer from a nice meat market, and the fat on the thing was amazing. I...

Hi, I am the unofficial smoking consultant for a friend who is hosting a super bowl party, and cooking a whole, 12lb brisket for the first time. The brisket went on at 8am, smoker at 210 or so. Two hours later, the brisket is already up to 125. We were expecting an hour a pound, but I'm...

Steve, I tried and they were fine - tasty, smokey and very juicy. However, I missed the hot-grill char and texture one normally gets from a grilled burger. I'll be grilling mine in the future, and save the smoking for other things. I cooked a little low (200-250) so you may get better results...

I wanted to try a modified Adam Perry Lang recipe for chicken breasts & leg quarters, which called for temps of 300 for 90-120 minutes. Without this website, I would have shelved this recipe until spring (it's 15 outside) and the kettle grill. Instead, with company coming over and having never...

Derek, I just picked up a few bags of 11.3lb Kingsford Competition at Home Depot in Peoria . . . I thought I got a good deal @ $4.95/bag until I saw the picture up above.

Interesting to read this since I put an 8lb bone-in butt in the smoker at 7am this morning, needing it to be ready at 5:30p this evening. There's 2+ inches of snow on the ground, and I'm going to be done way before that. I foiled at 160, and it's at 192 right now (2:20p). I haven't let the...

Ha Mark . . . remember this is NEW WSM owners so embarrassingly . . . yeah, I threw a couple of chunks in AFTER foiling. I realized about 30 seconds later that it was a waste of some perfectly good wood chunks. Can't believe I did that, not sure what I was thinking. Feel free to have a laugh...

Alright, thanks for the help so far. It's the 6 hour mark, so I foiled it and drizzled the honey/apple juice mixture over it (pre-foiling - just thought that made more sense). It was at 160, and the WSM has been chugging away with no added charcoal. Smoke looks good so far . . . I could...

Hi, Did you leave the potatoes & corn on there the same length of time as the loin? Thanks, Bryan