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Those look terrific. Great smoke ring.

Jill- You didn't indicate whether you were planning to cook babyback or loin ribs. If you are cooking babybacks, then I agree with the above times. However if you are talking about St. Louis cut you need to tack on another two hours.

Dan- It only generates smoke. You use a tea candle to start the sawdust smoldering. I have used mine to smoke cheese and make lox. It works great.

Thank you very much. That's exactly what I needed to know.

My local butcher has tritips on hand and I just ordered a 3 pounder. I have never seen a tritip, let alone cooked one before. I've heard such great things about them here that I wanted to give one a try. I am assuming that I should grill it. Should it be marinated, or just seasoned and cooked?

I just partially fill it and it works fine.

Welcome to the forum Joel, and congratulations on acquiring your new WSM. You'll love it. I noticed that you said that you placed the chicken on the top rack and the Boston Butt beneath it. I would suggest that you avoid doing that. There are food safety issues involved. There are people on...

If you are going to use chips, soak them first for about 1/2 hour then make aluminum foil packets that each contain about 1/2 cup of chips. You don't need any more than 4-5 packets, depending on how smoky you want the meat to be. Poke a hole in each packet. Put about three packets on top of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Where in Jersey is he going to school? </div></BLOCKQUOTE> Salem Community College. Not too far from you. They have the only scientific glassblowing program in the country...

If anyone has any experience with shipping frozen barbecue, I'd appreciate some advice. My son is attending college in NJ and asked me the other day whether I could send him some smoked turkey. I had already been wondering about the possibility of sending him some Q, but now need to kick it into...

Hi Larry, Since first seeing this recipe months ago, I have been anxious to give it a try. I finally got around to it this past Saturday. Found a nice 4 lb. roast at the local Publix. I tried to follow your recipe as closely as possible. My only deviation was the jalapenos. I forgot to get...

Beef ribs are usually well done within 4 hours on the WSM. If you want them rarer then you would obviously take them off after less time.

I remember the question about the bones. It was asked by the smirky guy who won the first couple of challenges. I'm sure that the head games that they played with each other off camera was far worse than what we saw on the TV. Each season, the producers always try to find someone to play the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">is this a new 2010 produce? </div></BLOCKQUOTE> I'm not sure if I understand your question. I'm referring to the June 30, 2010 episode of Top Chef, a television show.

Did anyone see this week's episode of Top Chef? Their challenge was to cook for congressional aides using brand new Weber charcoal grills. The grills looked like the 26" model. Anyway, to light the coals the coals it appears chefs were given chimney starters and containers of Kingsford lighter...

Happy Birthday Joe. I agree with the earlier comments, but of course have to add my 2 cents. 1) As stated earlier, you won't have to worry about additive if you use quality briquettes. to me, the real advantage with briquettes is their consistency of burn and ability to easily pack tight in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I pulled the birds off at 180f and should have left them on just a bit longer. Not as tender as I would have liked. I used Hickory and did not like it as well so will stick...

The gloves look like the ones sold by Texas BBQ. Here is the link: Gloves

I use a small blow torch. I fire it up, focus it on a small pile of charcoals for about 30 seconds, and away they go. I find it to be quicker and far less smokey than the chimney starter.

I have waited too long to smoke my next batch of smoked Cheddar and now its almost 90 degree every day here in Florida, but I'm really Jonesing for some cheese. If I was to fill my water pan with ice cubes do you think that I could successfully smoke some cheese and not have it melt away from...