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Thanks, Bruce. Yeah, I've had that happen for sure. Like I said, this is a strange thing that I've only noticed with my new one. Totally scraped out box and it still does it. I might getting some particularly fatty thighs and burgers lately, not sure.

Curious if anyone else is experiencing this. I've used Weber gassers for many years and had several different models. My most recent was a Spirit 3 burner purchased last winter (don't recall the model, but I believe it was the last one with a side burner that was not made in China). I am...

Richard, I understand. You know, funny thing-- folks still call it a rivalry. Seems like a rivalry would mean BOTH teams win once in a while... See ya'll on the 26th. Think I'm going with a diamond cut, garlic, and a rub for overnight. Glaze during the last hour. Thanks all, and happy...

I've cooked a few ready to cook hams on the smoker and they come out great. Wondering if it would be worth adding a rub? Seems like it would have trouble penetrating the thin layer of fat I leave on. Suppose it couldn't hurt either way (long as I leave the sugar out), but curious if anyone has...

Paul, thanks very much. Was actually looking for the time to foil and continue cooking as opposed to pulling, foiling and resting. By the way, first high heat pork butt. Ended up pulling it after just short of five hours. Great butter feel and can't wait to taste it! Thanks

never mind. Shot through the 150's in about 15 minutes. Should have read it more closely anyway as it says 150-160 to wrap.

Hi all, Been a long winter up here so just breaking out the WSM today. Doing a high heat butt. I've had it running at 325-375 for three hours and the 9# is at 148. I saw on the original post about HH butt that the fella wrapped it at 3 hours or at 165. I'm assuming I ought to wait for it to...

nice work, Paul. How'd it turn out? Any issues with the ends?

One other thing, found this post. Looks like no problem getting six on a grate (believe this is where you were headed), and put the other two on top of the vertical ribs. Might need two rib racks... http://tvwbb.com/eve/forums/a/...=123101625#123101625

Just wondering about the possibility of hanging some of the ribs from the top rack? Not near my WSM at the moment and for some reason blanking on the actual amount of space between the top and bottom rack, but if there were enough room, wondering if could get half of them on the bottom rack and...

Foil the pan and/or foil a clay saucer for the top. Regarding the grate, not sure why, but I've never noticed mine molding up even if I don't cook on it for a few weeks and forgot to scrape it. Guess the answer would be to scrape it right when you're done or throw it on a gasser (if it'll fit)...

Larry, glad to hear it came out alright. I went ahead and picked up two more of those flats at Stew's this weekend while they stayed on sale for the Jewish holidays. Figure they'll be back up to 5.99 a lb pretty soon. Picked the two thickest I could find and stuck them in the freezer.

Hi Larry, Not sure where you are in CT (I'm in Stamford and haven't had any luck finding packers anywhere around here. I'll def be calling the place in Rye Kevin mentioned). FYI, I bought a 7.5# flat from Stew's this weekend (I'm sure the same thing you got, believe it was 3.99 a lb on special...

thanks all. Ended up foiling them and leaving them on the smoker at around 300. Bumped up to 205 within an hour. One (the smaller) ended up a tad on the dry side, but the 9# was just about perfect. Even kept a good bark likely due to the hours and hours on the smoker and short time in the...

All of a sudden, butts are giving me problems. Put an 8# and a 9# on around 7PM last night. Had to get up and stir the coals around 3AM when the smoker dropped below 200 (meat was around 145). All was well this morning around 7, with the smoker at 210 (added some fuel) and the meat around...

Kevin, does cooking halfway (or more) then removing the skin make it easier to remove (I would assume so)? What benefit do you get from leaving the skin on? Whenever I do picnics, I always wrestle with the skin to cut it away before rubbing and putting in the cooker. It is a pretty long chore...

Great stuff here. Here's a few things I had to "unlearn" from watching my pop... - Saw someone mention it already, but NOT squishing burgers on the grill. I know the old man liked the sound and the flames, but man, what a waste.... - Not to over cook pork. Think he figured if 160 was good to...

PJ, is it connected to the house? Probably not the wisest idea if so, even with the ventilation. If it is not, with all the windows and door open and good cross breeze and/or fan, you'd probably be alright, though I'd still avoid it. Better yet would be to run it outside with a decent wind...

Michael, haven't tried that with day after cook, cold from the fridge (that's usually what I do when I pull it in the AM and want to keep it for folks to have lunch/dinner. Just on "warm" and keep hitting it with Kevin's finishing sauce every now and then), but I'd imagine it would work. Just...

Thanks again all. "best ever" were a few of the comments. Nice warm up session. Looking forward to Smoke Day tomorrow!