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All that and no PICS !! Based on their pre season results, I think they might have a chance, but we'll see... No, they're on my back covered deck. Bill

Looks darn good to me !! Bill EDIT: d a m n isn't allowed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark R-S: The cost was: Fabric: 14 Euros Nomex thread: 2 Euros Grommits: 2 Euros (I actually already had these) Dress makers' fee: 15 Euros So the...

That is an excellent idea !!! Total cost, if I may ask... Bill

Lookin' good, Chris !! Mark, shame on you! No finished pics? Before pics look great !! BTW, just finished watching the Blackhawks / Panthers NHL game being broadcast LIve from Helsinki .. Great Game !! Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: agreed. later ya need to find out why the temp dropped. 15 hrs is to much. </div></BLOCKQUOTE> The temp probably dropped because the fuel...

Dave, the barks not bad. got kind of a ... Wild taste We'll see how it is on sammies when the Sabres and Canadiens face off later. GO SABRES !!! Bill

Pulled at 197º for a 3-4 hour rest. Bill

I'd pull them and put them in a pre-heated oven .. 250-260º. No sense in fighting with your smoker when time is short. You need to get your internal temps to 190 (195º is better) and have some rest time before pulling. 3 hours is cutting it close. HTH Bill

Looks pretty good from where I sit! Bill

Had to refuel at about 10:15, after 16 hours, and moved the therm to check for doneness .. Not there yet (still a bit tough inserting). Been sitting at 183º for a while now...WSM running solid at 250º. Will need several more hours. Got this pic while I was in there.. Bill

Turkey looks great ! Nice color. I, too, am surprised at the 2 hour cook time. Bill

Nice lookin' chuck roll, Dave. Snow already Shawn? That's just wrong !! LOL Mmmmmmm .. Homemade bagels !!! Chris, good luck with your cook. And, if it ain't broke, don't fix it. It IS nice to try something new from time to time though. Larry, take your camera ... Not your cell...

What Dave said! Glad it all worked out for you. Were you able to determine why that one vent wouldn't close all the way? BTW, WSM's generally run hotter their 1st few cooks ... Until you get some build-up on the inside Bill

Pics, Dave And the Bill's would have won that game had it not been for that stupid **** McKelvin. Thanks, Bob and Jim. Nice lookin' ribs, Jim ! Go Dave !! Good luck this weekend! Well, was just outside .. Temperature has risen to the mid 50's .. Pit temp holding steady at 240º...

Chris, stay up for a while and keep an eye on that setting ... It will likely start dropping temp if left that way overnight. Bill

Brisket is only 1.5 - 2.5" thick so it'll cook much quicker than a butt. It'll probably be done very early in the am. Bill

Aaahhh .. It kinda looked like you used it when you were injecting but I wasn't sure. Keep them pics comin' !! Bill

Good start !! But, foil already? On the vent, yeah, you can use the top vent but only if needed. I'd choke the other 2 bottom vents down before I started closing the top vent. Bill

Yeah !! And like Bob said, take pics! Bill