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I've never had one crack and I did a lot of cooking this winter with it. I do think it will help the wsm come up to temp faster if you keep the saucer inside overnight.

I spoke with the guy at work that does vinyl signs and he said that to his knowledge that there isnt a high temp vinyl. He did suggest using a vinyl sticker as a mask or stencil for high temp paint. It would make creating a stencil much easier then doing it by hand.

If it seems to be an excessive amount of small pieces and dust left at the bottom of the bag, it may be time to look into a new brand of lump?

Awesome play by play Brad and some good looking ribs also Most people dont understand what the hell someone is thinking posting pictures of food, but its fun seeing their reactions when you tell them, straight faced, I take pictures of my food. I need to work on my rib skills, this may just...

Last weekend I did a couple butts overnight and when I woke up it took me a couple minutes to remember I had the smoker going I LOVE being able to sleep through the night and not worry about temps, I have the digiq2 but I doubt the pitminder will perform any differently. Life is good, enjoy...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: well, everything has been said buy some cheaper stuff and practice. i like grilling indirect first and then direct last for a bit of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy_D: I wish you were right.. but up North here, they are not only expensive, but I can't buy locally. Sears For whatever reason, we pay...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy_D: I've got a pretty much no-name gas-assist charcoal (http://www.masterchefbbqs.com) that looks like a complete knock-off of the performer. It...

Now that I think about it, I work with a guy who owns a printer and does vinyl decals/signs etc for business windows and vehicles. I will have to remember to ask him if there is a high temp resistant type of vinyl.

Seeing the new Smoke Day V merch got me thinking. How do you guys think the magnet would hold up to heat It would sure look cool stuck to my wsm. I've done some searching for "high heat vinyl" and didnt really find what I was looking for. Anybody have any ideas for dressing up the wsm?

I just finished throwin a couple ~5.5lb butts on. Slathered with mustard and used dizzy pig course grind dizzy dust on one and red eye express on the other. Fired with RO, 3 hickory and 3 cherry, plugged in the digiq and now its time for some night caps.

I read about it in the ATC forum, this email from guru was posted in a thread. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Thomas: For those interested, I just received an email with some...

Wow Tim, thanks for posting that. I'm glad I read this thread, just ordered a blue one. 76.49 shipped. I'm running out of toys to buy

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Meneou: Man oh man that looks good. For some reason I've never done one of those. Done plenty of the regular pork loins but never the tenderloin...

They are also very good plain, with your choice of rub. I'm going to slice up a chilled one tonight to eat with crackers, after a few cheap beers. Yum

I've been spoiled lately with tenderloins. This is the second one I've done in the last couple months, and I cut the third one into filets. I had great results with the first one on the performer and wanted to do this one one the wsm. I got it all trimmed, tied and rubbed with Dizzy Pig Red...

That looks so good Tony! I've never had corned beef before, but I may have to now What do you have to soak the brisket in before cooking? When you said just enough juice to cover, does that mean the whole works was submerged for 3 hours in beef broth and water?

Looks pretty interesting, heres a link to their web page.

I've never used mine, so they must not be that important

Great pictures Brian, your brisket looks very juicy and nice smoke ring too.