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That should work without any problems. Your sprint card serves as your ISP just like any other ISP. I've had no problem tunneling into my home network for all sorts of things using my Sprint phone as a modem (basically using my phone as an air card).

Updated the album with pictures of the results: http://www.facebook.com/album....7072311&l=fc9a82731a

Cook is done. Meat is pulled and sliced and cooling. Will post updated pictures soon. Everything came out great.

10 lbs untrimmed. This is my first brisket, so I'm not sure how big they go, but this one was a "medium" one out of the 6-7 I had to choose from at Walmart. The prep table makes a great, cheap, kitchen island. We actually have the house a bit de-cluttered because we may put it on the market...

Looks like the rain will be here in a few hours. I may be finishing things off in the oven for the first time.

My neighbor bought a butt on sale for $0.84 a pound and called me on the way home from the store to ask if I would smoke it for him in exchange for some of the meat. I said sure. Even better that I'd have some extra room to try my first brisket. Gotta get ready for tailgating season coming up...

I'm betting Robert is right. In my experience, the lid/grate temps vary between the WSM and my Performer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Troy Heitmeyer - Smokin' T's: I would also bet that the dryness came as a result of the shoulders coming from a wild animal. Typical to any wild game...

Try the Tabasco brand Chipotle sauce. It has the sweetness you are looking for, but isn't all that hot. I, personally, do equal parts butter, Texas Pete, and Tabasco Chipotle along with some pepper, garlic, etc. Could even add some suger into the mix for some additional sweetness and some...

Worcestershire IS the dominant taste in roadside chicken IMO. I'm not sure it's a worthwhile recipe to try if you're going to use a substitute. I would look for another recipe.

Definitely leave the salt out of your rub. Consider your ribs pre-salted. Unfortunately, the ribs I can find at my local grocery are all enhanced as well. Living "in town", it's a 30-45 minute drive to a Costco where I can get better meat compared to 2 minutes to the Harris Teeter...you can...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TonyD: The next day after smoking some chicken wings, I went outside to place the cover on my WSM and noticed that the thermometer was pegged (needle at...

Agreed - make sure you have it anchored down well or you could find it in the neighbor's yard. I'm into overkill, so I anchor mine the following way. I poured concrete 2/3 of the way up a 5 gallon bucket and set a long bolt in it. I insert the leg of the canopy in the bucket, with the bolt...

Considered finishing them off with a BBQ sauce?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Also if you want to keep some for future use, leave it big so it doesn't dry out as fast, so it will produce smoke flavor a year or 2 from now...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Allen Sharar: I was thinking about building one with aluminum flashing, but afraid it might be too flimsy. </div></BLOCKQUOTE> There are things you...

Thanks for the advice. To this point I've only used mail order smoke wood. Wasn't sure if I would need to wait months or weeks...based on the responses thus far, it sounds like people do both.

Some neighbors just chopped down a couple cherry trees and I'm able to get my hands on both some limbs that are about the diameter of my fist as well as some logs from the main trunk of the tree. How long should I expect to "season" the wood before it's good for smoking? I assume the process...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: the fixed heat shield would perhaps be an issue in terms of cleaning it out if gunk or debris got into it. </div></BLOCKQUOTE> At that point I...

Bend the tabs if you want. Or just put the heatshield back on after you dump the bowl if it pops off. Either solution seems pretty simple to me.