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I'm having trouble figuring out when to wrap ribs. What's your tell signs that ribs are ready to wrap? And when are they done? I've tried following timelines on videos I've seen but they come out overdone and dried out. I think I'm giving them too much time... Thanks all!

Hi all! I like smoking my chicken at around 325-350 sometimes. Will the WSM get me that high? I got an 18” a while back but have only done really low and slow pork and chicken on it…. And I’m planning for bbq chicken for a party this weekend and I could use the WSM’s capacity. Anyway… thoughts?

Hi all! I smoked St. Louis style ribs twice so far on my new Weber Premium and they cooked really fast both times. I watched that temp like a hawk and kept it around 225 for most of the cook like I always did with my Weber Classic. Both times with the Premium the ribs cooked much faster than on...