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May I also suggest not using water in the water pan. When it's filled with water that will cause it to take longer to reach the higher temps you desire, if it even reaches it at all. No water in the pan will definitely help with reaching higher temps.

I would recommend getting the Hover Rack if you get a chance. I use it when making multiple racks of ribs since I can put some on the main grate and then some on the Hover rack. I have also seen people do what John said. Stack them if need be but make sure to rotate them throughout the cook.

Thanks all! I think I will just stick with the brine and see how it goes.

Howdy all! Question, I will be attempting to smoke a couple of turkeys this Thanksgiving but I was wondering if I could get some feed back from you guys. In an attempt to get a moist/juicy turkey I thought of brining them and then injecting them. My question is if I brine is it OK to inject...

Nice looking ribs!

Hey a fellow Central Texan!

I do use mustard but like Bob said it doesn't do much except act as a bonding agent to help your rub stick better. You don't have to use "name brand" mustard, any will do. I use mustard for everything but I do also use Worcestershire on beef like briskets or beef ribs. Worcestershire seems to go...

Howdy Ron! I made one recently (my 1st time doing it) and I used the following rub. Coursely Ground Sea Salt - 1 cup Brown Sugar - 1 cup Paprika - 3/4 cup Onion Powder - 1/4 cup Garlic Powder - 1/4 cup Chili Powder - 1/4 cup Ground Black Pepper - 1/3 cup I also injected it which made a huge...

I have the 18.5in.

Thanks all for the warm welcome!:wsm:

Howdy all! Looking forward to spending some time on this site, hopefully learn a few tricks, and get to know fellow WSM users.