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hard to say. 1 rack of 4 is close now. the others got a little while. they won't need to sit more than an hour, hour and a half or so.

running a little hotter today than I like (lump and hot weather) and looks like they will be ready before I need them. oven will be occupied so I can't use it. anyway I've read folks foil and towel just like butts to hold ribs but I'm concerned the bark would suffer and they might turn into...

little one is climbing out of the plateau! haven't even checked temp on big one yet. went to bed about one chugging along at 225. woke up at eight at about 210. sitting at about 235 now.

did you say something? I was too busy staring at your avatar ;) that is what I ended up doing. went on at ten and taking a while to get to temp but that's alright. I filled that sucker full (minion method).

looking for some opinions here. I get the 2 packs from sams and try to eyeball that they are same size when buying. usually they are close enough. well that didn't work this time becuse I had to get the biggest package I could find. one with fat cap was 9.5. the other with fat cap is 6.25...

never grilled ribs ;) just low and slow. he has an offset as well and I'd rather use it. we'll see.

I've never used one. I have a wsm and used to have an offset. anyway we are visiting friends out of town and he has one he got as a gift. he's not a smoker and has no idea how to use it. he wants me to smoke some ribs while I'm here so looking for any tips/advise on the using the egg.

I ran a chargriller since 2007 and while it was great for ribs and chickens etc. long cooks were a pain in the you know what. the WSM is so easy! fired up at about 9:45 last night w/ kingsford using the minon method. had it stabilize at 230 within no time at all. still at 245 15 hours...

hasn't gone on yet! first butt is off and in the cooler. abt's and fatties on soon!

greetings from western NC! happy fourth y'all! been way too long since I've posted here. got a WSM a few months ago and can't believe how easy the overnight smokes are! did all my prep last night so I could take it easy today. 4 dozen ABT's! 2 fatties with roasted poblano peppers and...

one like this? http://www.homedepot.com/webapp/wcs/sto ... arketID=45 my pot is a 30 quart one and measures 12 inches across. I know it will work vertically but I have the means to do it vertically now. I want to do them horizontally so I save oil and less chance of overflow. just seems...

thanks for the replys. do y'all stay breast side down the whole time or flip them at some point?

long time no post ;) thinking about smoking some chickens tomorrow. been a while since I've done them. what wood would y'all use? I have cherry & maple chunks and apple chips. I always use cherry for ribs and apple for butts. I've yet to use the maple. thought it might work well with...

I did a search on here the other night and everything I read said 2-2 1/2 hours. oh well guess I'm eating lunch soon.

so question about the fatty. since I flattened it, rut the pepper in and rolled it.......where to check temp? if I go down the middle it will hit the pepper. doesn't seem like much to check with at the very end. at one hour I'm reading 150. seems fast to me.

anyone else lucky enough?? the wife said she didn't want to go out for valentines, that she just wanted me to smoke some ribs! doing my first fatty as well. jimmy dean bold with a cheddar stuffed pepper.

doing my first turkey fry this weekend. my wife is allergic to peanuts (not serve but she is). what would y'all recommend? I was thinking canola but read the post above mine ;)

ribs went on at noon

here's my pull for the night. as you can see I got a hold of it before the pic. had to have a midnight snack.

slowly climbing. at 175ish now.

better than nothing ;) I notice a lot less than before. I need to re do the back piece as I noticed some smoke coming out today. like I said it's better than nothing but not as good as if I used metal like some folks.

yea

....and this was the view at about 3 hours in

I try to keep the smoker around 225-250 at the most. I was thinking 275-300 to finish in the oven if needed. as far as doing them at a higher temp from the get go that defeats the low and slow ;) I've cranked the temp in the smoker up once it hits the plateau but we know at the point it...