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Jeff, Three other people thought it was fine, but you know, who would say it wasn't right?? good point though, I have a full rack left and will try them tomorrow. What's the best way to reheat? thanks.

Hi, Second time smoking ribs and just cant taste enough smoke flavor. What should I do? I used more apple and cherry and a couple big chunks of oak, about triple what is recommended here on the basic tutorial. Held smoker at 225 the whole time following the basic tutorial here. Lower vents 1/3...

Hey guys, I'm doing three racks of baby ribs tomorrow on my 18.5 WSM. This will only be my second smoke ever. I have the Maverick 732 but didn't realize I need to install some grommets? anyways, just wondering if you can help, should I go for 225 lid thermometer temp? should I use the minion...

Thanks for all your replies, yeah I'm in St Paul. So Ted Cook's is where I go when I want take out. I like that sauce. I'm wondering, should I use Kingsford lump or briquettes? thanks

Hi all, Last year the summer flew by and I only got to use my new WSM 18 once. Pork butt came out pretty bad, I think ran it way too hot and for some reason I thought I would over smoke it and it ended up we could hardly taste any smoke flavor. I used apple and cherry wood. So i'm wondering...

Hi my first smoke of pork butts went ok. 2 butts with 6 fist sized chunks of apple/cherry. So the next time I want to get a deeper smoke flavor. Should I add more wood or try to keep the lid temp lower? it hovered around 275-300 thanks.

Lookin for pre made only. Thanks

Hi just wondering what sauces you all recommend for me to try? I really like that red/orange type sauce that isn't overly spicy and on the thin side. What is that type of sauce? Texas? Carolinas? I'm looking to order some. thanks

Well that was interesting. I put 3 chunks of apple and 3 chunks of cherry wood in. End result, not near smoky enough for me. Also realized I need something with an extended nozzle to get water in through the door and not spill on coals. Also realized I need something to pick up the butts, I...

Hmm Paul K? I think your book arrived to my home today.

Nestled about 6 apple/cherry chunks in the coals under two pork butts at the start, now at 2 1/2 hours in no more smoke. Is this normal?

Hi yes I checked thermometer it was on. What is strange? it is a beautiful day here in MN 5-10 mph winds though.

Right now 2 butts have been on for one hour. Lid temp is holding at 275 with all vents open. This ok?

Hey so I picked up a Boston Butt. Was really surprised there were little dark purple spots just a couple. I slathered up with mustard and rub and stored away. Then searched google and found out those were clots. Question now is should I reopen the bags and cut them out? or cut them when I pull...

Thanks. Just curious has anyone ever brined a pork butt in apple juice in a refrigerator for a couple days?

Last question, do you guys lightly oil the racks before dropping meat down or is there no need? thanks

Friday will be the first smoke ever. My WSM 18 is brand spankin new right now. So considering it will run hotter, how much Kingsford should I use for two butts? also, I don't yet have a wind break. In the past on windy days I have taken my grill and opened the garage door and set it right out at...

Ah that's what I needed. Thanks you all are great.

Can you explain what this is and how to do it? I'd like to try a pork butt foiled then un foiled to see which way the wife and I prefer. Thanks

Thanks Denver Dave....will just do it seasonally. Too much work to set up for all year.