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I think I've about decided the temp doesn't need to be that accurate for backyard cooking. Just get the temp in the ballpark and cook until done. I almost bought a Maverick with my WSM, but decided to wait. So far I've only used the lid thermometer and everything has turned out great. I...

I've got 2 racks of baby backs in the fridge for this weekend.

Thanks for the input guys. I've already got a 12" saucer laying around. I guess I'll go grab a 14" and try Monty's method of 2 saucers.

Bob, Is this what you have? And it fits the new models? pan

I've got several smokes under my belt. Smoker has nice buildup on the inside and maintaining temp with water is pretty easy. I'd like to stop using water due to cleanup (don't really want to bring it inside to pour out and don't want to pour it out in the backyard where the dog will mess with...

I've got the 330 and it is awesome. The sear burner is basically a 4th burner. I've had the grill up to 650 on the lid thermometer. Not sure is the 420 would be worth the extra $ to me personally.

Oh man he was there for the good times then. I wish they won 2 National Championshiships when I was there. I graduated in 2003. 30 years from now I'm sure your son will be able to tell stories about how awesome watching football from the student section was during that stretch like my...

Thanks guys. John - So far on everything I've smoked I've asked my wife to let me know what she like in terms of too smokey, not smoky enough, rub too warm, peppery, etc. Anyway hope the weather isn't too bad over your way. I think it is almost done. The side away from the bone is around...

I'm 7 hours in on a 6lb butt and had a few questions. Is it normal to not get too much smoke this far in? Started with a full ring and 3 chunks on the bottom an 3 on top. I've been trying to keep it between 250 and 275. It's pretty windy today. Just added some more unlit charcoal and...

Sticky Fingers Carolina Sweet

I would like to have one, but it has received some iffy reviews on Amazon the last several months. Kinda scaring me off. Not sure if they had a bad production run or what.

So how much meat did you get from this cook? I'm planning on doing my first butt cook this weekend and the bone in butts at Publix looked to be in the 4.5-5lb range? There are only 2 of us, but i'd like some leftovers.

Okay the ribs turned out fall off the bone awesome. Better than anything I ever managed on my gas grill (and I thought those were pretty good.) The chicken tasted really good, but the chicken skin was a bust. I smoked that for about 35 minutes and tried putting it on the grill. The skin...

So the ribs are on. Having some temp control issues, but kinda expected that from reading this site. Almost smothered the coals once already by closing the vents too much trying to keep the temp under 250. Started with 20 lit coals and a full water pan. Think I finally have everything...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: One challenge with doing both at once is that low heat chicken, while looking great due to smoke, has useless rubbery skin, split or...

Prob with water until I get the temp control down pat. Not really experienced with charcoal either so it should be an adventure. But hey, I guess I'll never learn unless I try.

Yeah i get the concept that you are really overcooking the meat to break down the connective tissue to make it moist. So I know to leave it on there until it is done. I guess where i was going the the question on butts is if I don't want to fool with a 12 hr overnight cook on a 8 to 9lb butt...

FedEx and UPS got frequent visitor points this week. My new grill pad, 18.5" WSM, chimney starter, ThermoWorks pocket thermometer, and copy of Low & Slow are all here. I put the WSM together last night, but won't be able to use it until Sunday though. I was thinking about trying a chicken...

Oh and I use the Publix hot Italian turkey sausage in my turkey burgers with good results. Maybe you can try that instead of make your own.

Was it ground turkey or ground turkey breasts? I've never been able to use the ground breasts for anything other than meat loaf and it not come out dry.