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Thanks for all the help. Sounds like the Brinkman pan is the way to go for me. I could get up at 6am, but on the off chance the kids let me sleep in, I want to be able to take them up on it.

I'm going to be trying out my first overnight smoke soon and thought that I should increase the capacity of my water pan. Originally, I thought I'd just get the Brinkman charcoal pan as has been discussed here many times. However, I seem to recall that someone had posted that the current...

Often, after I'm done smoking ribs, brisket, whatever, I throw on a foil pan of nuts. Usually, I mix the nuts with a bit of garlic infused olive oil and some spices before putting them in the smoker. This works well for my standard Spanish peanuts with cajun spices, but for almonds, the spices...

Thanks! What kind, if any, of sauce to you use?

The wife has book club Saturday and I've decided that's her loss, I'm smoking ribs anyway. She generally hates mustard, so I normally make wet ribs with a tomato based sauce, but her absence provides me with the opportunity to finally try some ribs with a mustard sauce. Anyone have a mustard...

What's your luck been turning the skewers so far? I have a set I haven't tried yet, but the latest Cooks Illustrated didn't give them a good write up. -M

What is the mod? Thanks, -M

I've always just used garlic powder in place of granulated garlic and have been satisfied with the results.

I'm another Tool Wizard fan. Cooks Illustrated really likes it. Review

Thanks everyone for the help. I ended up going with Hi-Temp. I actually didn't pay attention to how long it took (too much wine), but it turned out awesome. I'll definitely do that again. My only regret is that I didn't take the time to crisp up the skin after I removed the can. Next time...

I'm planning on making a variation on beer can chicken tomorrow (white wine instead of beer and a Tuscan wet rub on the chicken). I'm trying to decide between hi temp or low temp. Either way, I plan to brine the chicken. So, here's my question... anyone have an idea of what the cooking time...

I think this is the one I've been using: Monari Federzoni Balsamic Vinegar of Modena It's recommended by Cooks Illustrated, isn't very expensive, and is available at Safeway here in WA.

I'd appreciate some advice converting a recipe for the grill for use on the smoker. I've made the following recipe on a gas grill before, but it's tough to keep the outside of the lamb from charing too much. It seems that a combo of time on the smoker and time on the grill would ideal... good...

Thanks for the advice!

I've been planning to smoke some pork with a rub that I picked up while in Hawaii on vacation. Then I noticed that the ingredients list "natural smoke flavor". I'm worried that this might result in too much smoke flavor especially since I was thinking about an overnight smoke. Anyone have any...

I don't know about brining a brisket or that particular recipe, but I've used a Cooks Illustrated rub that was intended for beef ribs for brisket with good results.

First guaranteed nice weekend around Seattle too. 18 holes of golf followed by smokin' some baby back ribs!

I would recommend having a second person help. I made this modification a few months ago. When I was drilling the hole, the bit would grab sometimes. I think it would have gone smoother if I had someone holding the lid for me while I operated the drill. I don't think I cracked the porcelain...

hmmm... that didn't work. Here's the link to the picture: Spring Clamp Holder What photo service works well? Once I have the eyelet mod in place, I think I'm going to make a small shelf that I'll attach with magnets for this thermometer.

I decided to post this just for fun. I'm waiting for my Tel-tru to arrive, but couldn't let that stop me from making use of my newest toy this weekend. That meant using my remote therm to measure cooking temp instead of meat temp. Since I don't have the guru eyelet yet either, I had to...