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How much salt are you using in your ribs and how much smoke wood are you using? Through reading and cooking, I'm starting to agree that a good amount of salt in the rub or perhaps a layered rub method with salt in first allows the flavors to hit the rib a bit better. Brining will impart some...

As far as the lid temp, be careful with that. I found out on my last cook that my lid temp was reading 235 and my temp at the food was over 260. At 250 I was close to 300. With the lid below 200, my food was sitting at 225-230

Pathmark is running a sale this week. They've usually got both the butt and picnic. I was just in the Brick location and they had a bunch of both.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Tom - I'm C'monin' over!!! Those ribs look AWESOME!!! if using bamboo skewers turns out eets like that, you sold me!! </div></BLOCKQUOTE>...

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

I just did a 15.5 pound pack (turned out to be two, I thought it was one) of boneless. I trimmed a bunch of the fat, but left a good amount. It cooked for about 8.5 hours and was pretty **** good. These are what they looked like: I tied them with some cooking twine: 4 hours into the...

This is exactly how I run mine. I've had ribs on for 3 hours now and temps are steady the whole way. Now, I did find that my lid temp is reading 200 while my grate temp is reading 240, but it is steady.

I use a 22.5 WSM and haven't done more than 6 racks at a time yet, so I have a question to you 'rollers'. Why not just use bamboo skewers to hold the ribs vertically like a rib rack? Picture 4 racks of ribs stacked on top of eachother. push a few skewers through them straight up and down. Now...

If everything went perfect and according to plan every time, it wouldn't be any fun! Take luck! What happend to you is another reason I'm happy I don't use water. I fill the ring (however much I need), fire up the chimney, prep the meat, dump the chimney into the ring and assemble the...

I've only done a handful of briskets and while none of them turned out to what I would consider *bad*, I'm happier with the results of the ones that I did fat side down and mopping. I use my own rub that is similar to Dr. BBQ's rub and I mop with a mix of apple juice, rum/jack, and rub. I...

Turned out great. Pork Sirloin Roast actually. Pulled from the bones and picked a little and sliced. Super tender, juicy, and a really nice smoke flavor:

You'll be fine. I did both my first and second cooks on my 22.5 WSM with no water. Tonight it ran solid at 250 in 28 degree weather (wind chill down to 20 or lower). From the time I lit it until the time I took the pork off the rack, it stayed rock solid with zero problems.

I took it out at 145, foiled it, and it is sitting in foil on my counter right now. It smells great. I don't know if I'm going to slice it tonight or just let it cool tonight, then warm it tomorrow and slice it. A few pics:

I picked up a good sized pork loin and I've got it on the smoker now. I can't seem to get the temps below 250 (at the top of the 22.5 wsm with all the bottom vents closed and the top open) and the loin is right around 125 internal right now after 3 hours. I used almost a whole blue bag of K...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Erickson: If you do the bird at 225, just be resigned to the fact that the skin will probably be inedible, but the meat will be fantastic. At...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart Osterweil: Tom, Your welcome, glad to help out. Looks great. What wood did you use ? Stu </div></BLOCKQUOTE> In each bag there was a good...

Since everyone says that chicken is the confidence maker, I picked up two roasters on sale with a bunch of meat. I cut the roasters in half down the breast bone and removed the backbone (the same way I used to do back in highschool when I worked at Boston chicken over a decade ago). I made up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stuart Osterweil: I live in Holmdel, and have some apple and cherry I can share. You would have to pick it up Friday morning, basically before 1 pm...

I'm in Brick. I work right over on the corner of 35 and Union though (across from Dearborn)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Becker Hardware </div></BLOCKQUOTE> Thanks stuart. I tried them but they're 'closed for the holidays'. Any other place around that you can think of?