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ahh excellent. we love ours. great find!

id definitely recommend it, esp when you consider the flexibility of 4 probes. also you can always get 15-20% off via codes from bbq central or the idevices email list or facebook page. if i did it again id get a 20% off code and buy whatever combination of products gets you everything you would...

if only i lived an hour closer...and wouldnt be divorced for bringing another kettle home...some one snag this! http://capecod.craigslist.org/zip/5236734143.html

now im hungry.

no i have not but would be interested to see if anyone has! did you try searching the forum?

I had a great cook this weekend with KBB, using the method from my previous post. Sheilded the KBB with wood chunks from the initial intake of air from below in the miniWSM and that puppy held 225, no more and no less, with vents wide open for 5 hours. no excessive white smoke at any time and...

ill have to evaluate the ash more closely between the two. in the mini wsm theres so little room for ash to begin with that it fills up quick with either. esp compared to lump.

28 bags!! ready for the zombie apocalypse i guess!!

i find KBB burns a bit hotter and lights much easier, which can be good or bad regarding the issue of stability, compared to stubbs, but prefer the end result with stubbs so far. with KBB if i dont pay close enough attention ive had big temperature spikes, but stubbs is usually the opposite, not...

im a snake fan with my mini-wsm. Im still working out the kinks with KBB but have loved it with stubbs, which i find burn cooler. with KBB i put a baseball sized rock in the middle and chunks on the bottom touching the rock which is what gets air first in the mini. then a couple layers of...

how are you drying the habs? i just picked a couple dozen and have a few more dozen coming soon...

awesome. thats next on my list of things to cook. thanks for posting!

interesting way to butcher the ribs out. is that how it's typically done for bacon? seems like it would leave a lot of meat on the belly that way which is great. i've always just taken the rack off to have a rack to cook up while i wait for the cure to finish.

looks real delicious. just did my first salmon last week, cooked to 140 and i think ill go to 145 next time, as you did, for a tad firmer texture.

butts were 1.49 at bjs in dedham, ma this week. previously they were up around 1.79-1.99 over the summer. i took home two nicely marbled 7 pounders and cooked them up on friday night. https://instagram.com/p/68nEOguYnX/

https://instagram.com/p/69bdMkuYlr good question. ive been testing kingsford and stubbs in my mini wsm the past month...however with a fuse method, not minion method. so far ive found i can burn a fuse with stubbs and it has a nice steady burn that slowly creeps up in temp over time, over 4ish...

i pressure wash my mini wsm every month or two. 1500 psi, no soap, just knocks the flakes and crud off but doesnt take off the seasoning completely. its quick and doesnt get me too dirty either.

Looks good Mark. I like the dark wood handle on the top vent.

Ambient refers just to air temperate, in this case the air inside the smoker. It appears to be a slightly different design. Do you get consistent readings using a meat probe for the ambient temp in the cooker? Sometimes I'm as much as 30 degrees low in relation to my 4" temp gauge installed in...

2.48/lb in MA at restaurant depot. Skin on w/ ribs. Ribs cook up real delicious too!