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I'd be more concerned about the fact that set at 170 your oven swings between 145 and 153 for a couple of hours and then never gets back up to 170. How does it function at other temps?

Not all of them are. I think all that we've bought have been raw iron, actually coated in beeswax for protection during shipping. Soap and hot water, a little elbow grease and it's a completely clean slate. Now they are starting to offer a new quenched line, where they actually forge the pan...

My wife has recently got into SolidTeknics pans. They started out in Australia, but have also begun producing pans here in the US. They actually don't produce cast iron pans, they're wrought iron pans, since piece. You treat them exactly the same, and they're wonderful pans. Pricey, but worth it...

We're on our second Samsung french door fridge. I honestly don't have a whole lot of issues with the fridge itself, but their customer service is probably the worst I've ever encountered. After about 3 months of getting the new fridge we noticed the ice cream in the freezer was starting to get a...

As others have already said, I think it allows the wood to warm before actually starting to burn. The way I look at it, it's like adding more coals to an already burning smoker. If you just toss more unlit coals on top of your lit, it will light up and give you white smoke, as you get when you...

That is all true, which is why I currently use a quart and gallon sized zip lock bags to make sure it stays dry. The case would be nice, but it's not worth the cost in my opinion. But, like I said before, I wanted the wifi capability, which wasn't available at the time with the smoke, and was...

I had put did serious thoughts into the smoke, but when it first came out it didn't have all of the features that I wanted. Primarily logging and wifi capabilities. They of course added this in with the wifi gateway later on, but after I had already gotten a FireBoard. http://www.fireboard.com...

I'll be honest, I was close to pulling the trigger on the Thermoworks Smoke, and then I stumbled upon the FireBoard. My wife actually bought it for me for my birthday, and she bought the kit that came with 6 probes. Although, it actually came with 8 probes, 2 pit probes and 6 meat probes. I love...

Buy Frontier by the pound from amazon. Fill containers, vacuum seal the rest away. Usually 2lbs for $15-20 depending on what you're buying.

As I said I would, I did a high heat burn and then a seasoning run with some brats. Followed that up with a PSB on Sunday. Sent the wife into the store and I stayed with the two sleeping kids in the car. Here's the chuck roast she came out with: Just kosher salt and course ground pepper...

I've wanted one for long enough that I really couldn't pass it up. With my wife being a vegetarian I really only smoke stuff when there's people coming over. The 22" is just too inefficient to do something small, and while I've done the snake on my kettle for PSB in the past, I don't think it's...

All set up. It's so cute next to the 22.

So after seeing a couple of you here saying you picked up the 14.5 Wsm at Walmart I decided to see what I could find. Walked in, clearance tag marked at $139. Decided to ask if there were any additional markdowns, they checked and said it wasn't listed as final markdown, so they took another...

I usually pony up the money during one of the good sales and buy somewhere in the realm of 300 pounds. It usually lasts the year that way. I have it stacked up on a pallet in the basement next to where I stack my pellets for the winter. This is my last grab, it was all HD had on display.

So, wouldn't you want to flip that over? So you can get a huge hunk of meat and sear it on there and read it once you pull it off? While the current setup is cool, it'd appear backwards seared onto a giant cut. :)

I think the bigger concern is that most WSMs tend to be leaky, either through the door or around the lid. So even if you're closing your top vent there's the possibility that gasses are exiting through leaks.

The point is pretty much just along for the ride. It'll be done when the flat is done, or you can cook it for hours more if you want.

Even with my well seasoned WSM I find temps much harder to control without water. The swings are far larger, and I typically have to run with only one vent 1/4 to 1/3 open.

Sometimes when just tossing new charcoal on top you end up with white smoke while it lights. Perhaps with stirring up the coals before throwing more on you actually moved it around enough so that your new warmed a bit before actually lighting.

If you had skipped the foil you probably would have made it to noon on the cook. I've foiled once, and ended up over cooking my brisket. Never tried it again, and I've never felt the need.