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This is considered a high temp chicken cook; thus empty, foiled lined waterpan. you shouldn't really have to be concered with too high a temp, even with a new WSM. The higher heat of the new WSM will probably be a benefit in providing more crisp skin. Best of luck with the new WSM and enjoy...

If you want to get into serious money, do a Google search under "Dave Klose' or "Klose smoker". He has a custom SS rack which probably would do well in that size grill. Actually here's the link that you can click on and scroll down to the Klose rib rack. Paul

I'm presently at 26 bags, which for me should surely be a years's supply. I hope they work a deal with HD after the promo to stock regularly. For me, its a nice compromise between lump and K briqs - I like it ! Paul

If you're in Destin, see if there is an Academey Sports in Ft Walton, I know there's one in Pensacola which is probably 40 miles from Destin. They usually have pecan logs and you can cut your own chunks. Paul

I wouldn't do the reheating of the butt as you indicate. The problem, I believe, is the liklihood that in reheating the entire butt so you can pull it, you may overcook and dry it out. On the otherhand, I've never done it that way so perhaps it won't be a problem. As you know, briskets are...

It "just happend". I can't see anything you should have done differently. That is a smaller bone-in roast which might account for it being a little drier when taken to that temp; although 195 is a very reasonable finish temp. Even the overall finish time is within expectation. Possibly you...

Larry I've been a lawyer for 37 years, and ... I rest my case. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Paul, thanks for your reply. How "clean" do the grates get? </div></BLOCKQUOTE> That's difficult for me to answer. They're clean enough that...

I don't know if it makes any difference, but my cleaning process is in reverse. After cooking i turn off the gas. About mid-way into the next preheat, I take my triangular, long handle Weber brass brush and scrub the grates down - nothing else. Anything that concerns me comes off the grate...

I use Standard for the shorter cooks but many, if not most, here seem to prefer MM for all low/slow cooks. Here's a link to the Standard Method, if you want to take a look. As often as I've use MM it always takes me more than an hour to get to target temp. Certainly that has to do with...

I think I would foil them and leave them in the cooler for 2 hours to let the juices redistribute. Then I would go ahead and do the pulling, put the PP in ziplock bags in the frig and reheat for dinner. There could be some issues in leaving them in the foil that long and the reheating will not...

During my relatively short active duty in the Army, I remember the DIs telling soldiers who inquired about getting married ... "troop, if the army thought you needed a wife, they'd issue you one !" . I guess my feeling is that when Weber thinks IR burners are an advantage for searing, they'll...

Sounds to me like your timing will be almost perfect. You can easily have 3 to 5 hours from 170 to 195. You'll hit a plateau, hold for what seems like forever, then slide right through. Remember, you've got a least a 5 hour hold time available with HD foil in a cooler with towels. Some wrap...

For me, a high heat burn off and a brush down with a stiff brass brush is all I've ever done with my PCI grates. I feel sure that will make it "food safe" clean, but some have little tolerence for any residue on the grill. I would be hesitant to immerse the grate or use too much wet soapy...

It could be an equipment issue or it could be one of those, "that's the way it was" things. For that reason, when you have a cook that is unusually long, despite reasonable temps, then use other methods of determing doneness, i.e. inserting meat fork and twisting a little to guage firmness...

I'm a real "beer light weight, but the one I enjoy, whenever I enjoy one, is Yuengling. I would be interested in how others who have a more discriminating taste than me, feel about it. The one I've tried is the standard Larger. Paul See what a light weight I am - I spelled Lager - Larger.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vin: I just got the 2 cooking grates, a new water pan, and a thermo from weber direct.. water pan was $25 </div></BLOCKQUOTE> That is the only item...

Recently tried a Miller Chill - little different from any beer I've tried before. Kinda' liked it ...but, then I'm really not a "beer guy". Paul

When I first saw it, I thought it was just another gadget to waste money on. Then, later, probably just because it had the name Weber on it, I ordered one - needed to get my order up enought to get a "free" cap or something ridiculous like that. Now, I LOVE IT. Makes soaking chips, which I...

There is no question that the prep is significantly more than loin backs, to wit: O vs a little work. However, I love the spares with their extra fat and meat. The tutorial you were referenced to is very good. I think a chef's knife is a lot better for cutting through the cartlidge, but a...