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Doing some wings today...over apple. This is about halfway through on the smoker...will crisp them up on the Performer later. [/IMG]

Gary...they were on about six hrs. used a modified 3-2-1 method. I would suggest a pretty simple rub...even salt, pepper and nothing else. Though montreal steak would probably be nice too.

BEAUTIFUL beef there. Nicely done.

Will do, Jim. Thanks for the compliments.

Thanks for the compliments guys. The ribs were awesome. Very, very rich and flavorful. One note, next time, I am going to work a little harder at getting ALL of the membrane off. It's so much more difficult to do on beef ribs than for pork. Also, I'll go a little lighter (and simpler) on the rub...

Out of the foil and back on to firm up a bit...

Okay folks...finally figured out the photo thing...well, partially. Sorry they are so large! Anyway, foiled after about 3 hrs (closer to 3.5 hrs)...foiled with Shiner Black Lager - in true Texas fashion since I'm doing beef. thanks for looking!

Oh and Jim...while I enjoy a bourbon (neat) and a gin (w/tonic) from time to time, this is a dry cook (well, maybe a beer) as I will be working from home during the day with the cooker in full view from my office in the basement...

Jim, Thanks a bunch for your suggestions...Will let you know how they turn out, and will try to post photos of the goodies. I rubbed them down last night before seeing your post, so I didn't get the coffee and stubbs on them this time, but will try it next time I find a nice set of them.

(and yes, i've read Chris' beef rib article)... found some really meaty suckers locally...they only have them periodically and these were marked down...4.5 lbs were $9.81....

Thanks for your thoughts folks...From the responses, there are definitely more people who have a similar experience as I do with lump vs. briq's than I originally thought...something to ponder. On a side note, though I've never used it, I have heard good things about Publix Greenwise lump - on...

Hey folks, Don't post much, but y'all have helped me more than you know just lurking and browsing the forum for ideas and suggestions. I know the lump vs. briquette discussion/argument has been a popular topic...okay, beaten to death. But I wanted to throw my thoughts into the ring as well...

Hey folks, Question about turning meat in the WSM...using water in pan.... is turning it necessary? thanks in advance...

Jason, thanks. Did this test, and while it read the boiling water at 212 when running a probe yesterday, the stock therm was anywhere from 10-30 degrees lower than the grate temp (depending on how high the temps were). thanks again to everyone for responding!

Thanks for the replies, folks!

Thanks, Allyn

How accurate is the stock therm in the WSM (18.5, in my case)? In my experience, Weber's therms have been pretty close in kettles I have or have had...