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LOL Brandon, think about what you just wrote! You didn't have to do a thing to your WSM for the 8 1/2 hours that you could have been sleeping! In that regard, how is an "ATC" going to help? Have faith in simplicity. The power could go out. JimT

There's an interesting (to me at least) subtle question here. Curt mentioned poking (testing) in several locations. Mike and Kevin say once (or twice.) So if you poke once and hit a really soft spot, figure it's done and remove it from the smoker, how likely is it that there will still be some...

Michael, I would say yes, what you are describing is quite normal. The charcoal will not light completely evenly, no matter how careful you are at "placing" the lit at start up. JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nathan Brown: What would be considered the best knife for trimmming the fat cap on pork butts? Thanks! </div></BLOCKQUOTE> Nathan, I personally use...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vic C: It's been a year and wanted to clean my wsm. So I sprayed it down with oven cleaner and let it sit for a few hours. Than I loaded it up in my car...

Hey John, I fired up the WSM a little bit ago with lump and no water pan. Put on some bacon for Pig Candy using a disposable rack over a drip pan. A few minutes ago, it was time to turn the bacon and apply the sugar & heat. When I lifted the lid,,,,,, Ashes were flying everywhere...

Cut the legs off to equal lengths. Buy some rubber "feet" to slip over the ends of the cut pipes (at a Lowes, Menards, Home Depot, etc.) Use a bungee cord to hold the lid down. Good to go!! JimT

Looks good, Larry!! Are the beans similar to pintos? JimT

I rarely do, John. I know it's not efficient, but gees, a little Q goes a long way in this household! In the winter months, I cook less often. JimT

This should get you started! JimT

Michael, I basically treat them like I would a good thick pork chop. Medium to medium/high indirect heat, anywhere from 30 minutes to an hour cooking time. The time depends on how hot the fire (grill) is and how cold the meat was when you put it on. Looking at the time stamps of posts, you've...

Thanks for the updates Tony. Looks fantastic! JimT

Please keep us posted, Tony!!! I'll be watching this one with interest. Just picked up some decent looking beef ribs myself from a nearby meat packer. They're frozen, so I have a few weeks to plan. JimT

On another note; The wife and I have been pretty happy with Tony Roma's in the Fremont Hotel (downtown.) Don't know how truly "authentic" they are, but we like the food! JimT

Larry, I assume your recommendation is based on personal experience? How are the prices? Any idea what an average cab fare would be to get there? Or do the busses run near there? Sorry to bombard you with questions, but the wife and I are heading out there in May, and I've been looking for...

Chili and fresh baked bread. It's tradition! JimT

Darryl, Those woods are quite often available in the small bags of "chips" at any store that carries BBQ or grilling related items. Buy a bag of each if you can, then let your nose be your guide! Take a propane torch and light one or more of the hickory chips. Then light your chunks one by one...

Mark, Use the heavy Zip Lock freezer bags. Squeeze out as much air as you can. Should be good for a few months (if you can resist that long ). JimT

I just ordered an under counter mounted, swiveling block as seen here. I don't have it yet, but I've read good things about it, and it looks promising. JimT

Plan ahead! Yes, it can take a while to bring food from frozen to "hot." And in my experience, "warm" is better than "hot" when reheating any food. Just a thought, JimT