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Thanks for all the tips. On my next smoke, I'll either leave all the fat or trim very minimally. When I finish in the oven, it's usually because I want to smoke something small like ribs, sausage, or chicken and I open the smoker more frequently. When in the oven, I always rap in foil, so I...

I went to a good BBQ joint last week and was surprised by how moist the meat was. It made my meat seem dry. It's not terrible, it's not bone dry, but it could be better. I use an automatic temperature control system to hold it at 225. I foil wrap the water pan without any water -- as someone...

Clint, Maybe I'll try that with one rack and just use salt and pepper on the other. Len Dennis, Good to know. I have some old hickory chunks, maybe I'll throw one of those in (assuming they haven't rotted, they're several years old). Geir Widar, I'll try one rack with just salt and pepper...

Thanks for all the replies. Sorry I haven't replied back myself, been taking care of a sick kid. I think I may need to experiment this weekend during the conference championships on Saturday. MH Brown, 1. It's not a bad taste, not overly smokey. 2. I usually add 3-4 chunks of apple wood when I...

In my Weber smoker, regardless of which rub, sop, and/or injection I use, my meat generally comes out tasting the same. I usually use apple wood, so that is pretty consistent. Is it the seasoning of my smoker that's imparting the same flavor? Sometimes I'll try a couple different recipes...

I had the top vents closed initially and it was holding at 225 well. After I removed the lid to take out some chicken the temperature dropped to 150 and climbed back up to 208 but wouldn't go up further. That's when I opened the top vents which let it get up to the desired temp. I wouldn't say...

If only there were one correct way to smoke. That'd make it so much easier Finished the butts in the oven. Mmm... my lunch rocked!

When I was lighting my chimney I realized I poured to much charcoal in. Not sure why I didn't put some back. I'll cut out the water and just foil the pan. What do you recommend for the top vent? Initially I had it closed but couldn't get above 210. I thought this was strange. Maybe a quarter...

Other than a few bits and pieces, all the coals are gone. The water pan is empty too -- standard water pan filled initially and not refilled. Perhaps next time, I'll leave the water pan empty. I think the wind got to it. I wish I would've saved the box my washing machine came in, that would've...

I got my Auber ATC last weekend and finally got to use it yesterday. I have an 18.5" smoker and got the big fan (just in case). I filled the ring with unlit charcoal and put about half a chimney of lit coals on top (too much ?). I foil lined the water pan and filled it with water (should I have...

It's a thermometer I installed through a cork three years ago. I suppose I could take large container of hot water and see what the probe reads and compare that to my Thermapen. Or the next time I smoke, I could stick the Thermapen through one of the top vents and compare. I'll test it...

I'll start using the toothpick test. Maybe I should make another batch... can't have too many ribs. Thanks guys.

This was abnormal. I usually cook them for about 4-5 hours. I've gone 6 when the cooker temp was low. So after six hours, the temp was around 170. Should I have pulled them? After four hours, they were around 160, pull?

I've read about the toothpick test, I'll try it out next time. That'll work better than the bend test on skewered or racked ribs. I often use the tear test or gauge it by retraction from the end of the bone, but neither of which were showing progress, so I was using the temperature to see how...

Last night at 7:30 pm (smoker didn't come up to temp till probably 8), I put three racks of baby back ribs on my smoker via a rib rack. I was trying to get them to about 190-205 (I was getting up in the middle of the night, so I was going to be generous). At 12 am, I was at 150-160. At 1:45 I...

I used the first recipe a couple weeks ago. I haven't had real Wicker's in years, but I could tell the raw marinade tasted a little off. However grilled chicken was pretty close. I didn't like sugar in the marinade -- my chicken burned. I'm pretty sure real Wicker's is sugar free. I was...

I meant to put a link the thermometer, but I think Corey is still a Thermapen fan. The Thermapen is tempting... Taylor 9306 Pro

I'm looking to treat myself to a new, nice thermometer. I considered the Thermapen, but thought a dual IR/instant read would be nice. I figure with the IR, I could check the lid temperature without sticking a thermometer through the top vent and regain the ability to open/close it again. I know...