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Tender, juicy, smokey, delicious. One of the best I've ever done!! With Jack's Old South Competition Vinegar Sauce. https://www.evernote.com/shard/s23/sh/72e7b003-257e-4533-a2e8-245de2a8610b/46727b80af694b0b606c75891d27d7e3

Finally, 203*, and resting in the oven. Give it an hour or so, and we'll see if it likes my Bear Claws!

By The Way, I'm Irish, and Red-Headed!! (At least I used to be)

Took it off the smoker, put it in the pre-heated oven @ 350*.

Out of my price range. Jim Beam and I get along nicely! ;-

WSM currently at 330*, butt foiled, it's reading 190* for the last half hour. Hurry Up!!!

Here's the start of a good day... Going through the stall currently. Put it on at 6:30 Central Time.

Had to create an imgur account and upload to it. BAD Google, BAD!!

Best dog I've ever had. Very good natured, obedient, great with the kids.

Here is an image https://drive.google.com/file/d/1iarpfw6WmOr1bJaan4pUmjYD06dpi-_6vw/view?usp=sharing Here is another Okay, I'm just not having any luck sharing inline photos from Google Photos. Could I get some help, please?

Hello All, I have a friend who says he saw a team basting bologna at a competition. Says they wouldn't tell him what was in the baste. He's wondering if anyone has a recipe for either MARINATED or BASTED bologna. That actually sounds a little strange to me; I'm wondering if bologna isn't too...

Apologies for replying to myself. I have moderate confidence that my WSM is back in the game!! I gave it a good cleaning on the inside Saturday, especially where the sections fit into one another. Today, for Mother's Day, I smoked some Country Style Ribs, grilled some "Crack" Corn (that's how...

Yes, I thought of that. Good idea. Thanks for the reminder.

Hi JayHeyl! Bryan is a really great kid. I mean really great. We didn't talk about how it happened. Could be he just dropped it. He's been "re-trained". :D

Hi Lew, The fan was operating correctly, that is, it was not running while temps were above the set point. After I closed the vents, I went in to put the Butt in the oven, and then went to bed, so don't know. I'll check every screw and vent again, as well as the fit between the sections. Thanks! :D

Great idea Craig! I'll try that soon. :D

Hey Ya'll, I have an '05 18.5" WSM that has mostly always performed perfectly. Lately I've been using it for overnight Butt cooks... 9 to 10 lb. Butt, full ring of Kingsford Original, around 10 briquets in the chimney starter, empty water pan, Hickory wood, Party-Q set on 250*, Maverick set to...

I also have high temp issues. Rather than "hijack" this thread, I'm starting one in the same forum..."18.5 Runaway Temps".

I apologize for my haste in the above reply. I do indeed regret my lack of patience and failure to try Google. I have some more of those chops for tonight, and will take your advice JimK to brine and grill hot. I've been away from the forum for quite a while. Forgot my manners. I have a...

Thanks for nothing. I'll figure it out myself.