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Candy Weaver at BBQer Delight has one. I believe she hooked it up to a WSM to try it out. I saw her pics but can't remember where

On cold comp nights I used to put my feet under the WSMs to keep them warm. Kept my toes roasty toasty. Now the newbies won't be able to do it?

You could try ribs and pork butt. Start the pork on top then at the right time put the butt on the bottom and start the ribs on top. Probably when you foil the butt would be the best time to put it on the bottom rack. Maybe ribs and tri tip.

Mike, my wife was amazed and laughing about the icicles last year. Then when the jacket came off it froze into shape making it easier to put back on.

I have 2 ET-73s. I use them off and on and they work great. The only problem with the first one was that I got it water logged. I had to let it dry out for a week then it worked fine. I bought them about a year apart. The down side is the distance isn't as far as they say. For me the distance...

Treat and cook it as a butt? Tim, skin is edible? Just brush with water?

The local butcher shop has pic-nics on sale for 79 cents a pound. I want to pick one up for this weekend. However, I've never cooked one, just butts. Any suggestions? I'm thinking of injecting. Pros / cons?

You can certainly turn out some very good ribs that way. Way better than restaurant and some BBQ joint ribs. The quest for the perfect rib is a life time adventure. The more different things you try changes the taste / flavor just a bit. The most popular spray is apple juice. Then again if you...

I'd brine them first in a simple brine. There are several listed. Then I'd run my WSM about 300 degrees (empty water pan). I've done them before closer to 250 degrees but I've discovered 300 was a lot better for the skin. You could try injecting them. I've done it but like the brine better.

Chris, the Amazon ad said it was a 4 piece set. All I see is 1 rack. Do you know what the other 3 pieces are?

My wife saves them to make with sourkraut.

There is a butcher / meat processor not to far away from me that sells Nature's Glo lump. 40 pound bags for $17.95 to $19.95 depending on the time of year. I don't believe I've ever saw Nature's Glo briquettes. I have bought RO briquettes on occasion.

I can say without a doubt to try Wolfe Rub Citrus on chicken. Its great stuff.

If you use a weed burner you won't have to worry about hot coals dropping on your toes. Well, maybe if you use lump a spark or two may get ya!

For white meat I'd suggest a brine of some sort. You could try the Italian dressing marinade but keep it short. I've had chicken breast take the taste od the dressing.

If I remember right the smokette is a closed system. I don't think that there is enough air circulation to help spread the smoke around your meat. Try using chips, or saw dust, and cold meat. Then again, there are some of us that says charcoal briquettes or lump helps improve flavor and smoke...

There could be several reasons. As was explained to me a while back.. 1. You might have gotten enhanced ribs. Check package label. 2. The extra salt your wife put on the ribs combined with your rub could give a hammy taste. 3. To much hickory smoke, or smoke in general. 4. Pork grease dripping...

Chris, do you think you could convince the people at Weber to allow the teams that use the WSMs, a trade up? Or maybe a bigger discount?

I first heard of doing it this way from Steve Raichlan BBQ-U. He suggests brushing on warmed honey then putting brown sugar on the meat side of the ribs. Then, I believe, he wraps them meat down in the foil and puts them back in the smoker. I think he leaves them foiled a little longer than...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...