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Ordered mine on Thursday, and it arrived this morning. Based on the advise I found here, Thermoworks seems like the best system for me and the WSM. Can't wait to cook my next brisket. YiIPPEE!!

Is stuffing a side dish that can be cooked on the WSM? I'm thinking of placing a pan of stuffing below the turkey, and letting the drippings fall into the stuffing. Does this sound like a valid idea?

Wonderful pics buddy.

I thought I got it linked correctly. Picture will be uploaded later today. Sorry of the inconvenience.

Last week I grabbed the following Weber 22.5" charcoal grill off the Boise CL for $40. I thought it was the OTG, but as you can see there is a lid thermometer. As far as I can tell this is only available on the OT Platinum edition. Weber OTG on the Weber site does not have the lid...

Once you get the hang of it, turning a dough ball into a pizza goes pretty fast. Its hard to describe, so that video will be your best instruction. As a teenager, I worked in a pizza restaurant and learned how to "throw" a pizza. One bit of advice, do this outside by the BBQ. Flour will fly...

One thing I read many times but was too stubborn to believe about learning to BBQ was that you need to start with the smaller, shorter cooks first. Prof. Wiviott was one such expert on the WSM, but I think it applies to any cooker. Start with chicken and ribs, learn to master the heat control...

I used to try the two newspaper method, but it would take a try or two depending on how windy the day is. But I found that the credit card applications sent unsolicited in the mail are far superior to newspaper. They burn longer and hotter than cheap newsprint.

Kinda takes the fun out of eating BBQ chicken, when there isn't a pile of bones to show how much you ate.

It was a simple mixture of BBQ sauce and honey. Probably about a 3to1 ratio. The BBQ sauce is a peach sauce found in Fine Cooking magazine a several years ago.

As promised last week. Here is this past weekend's cook with the Roadside Chicken recipe, on a WSM, without a water pan. My Roadside Chicken

I've tried this twice now, very tasty. One question about the marinade. How long can I keep on on the shelf? From the ingredients it doesn't look like it need refridgeration.