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Tormond, In reading through the string of emails, I can only offer perhaps using a sweeter wood with Pork. I have had great success flavoring with a mix of cherry, apple, and white oak. Generally if the wood is strong and has excessive bark it could change the flavoring of pork that is not so...

Jim, You are to be commended. Suggest running over the patent office quickly, you have a great idea here that Weber should entertain in considering putting the best things that the both the Smokey Mountain and the Performer have to offer. I'm reminded of the old Reese’s TV commercial when...

Thanks to all with your helpful advice. Think at this point I will call Nu-Temp direct and ask for a new probe since I think it is the reason for the incorrect readings. In the meantime, are there any probes anyone can recommend that have long lasting accurate performance? Price is not an...

Scott, Thanks for the lead with McGonigles in KC. I'm googling it now. Mike

I have the NU Temp 701 wireless thermometer and have used it about 8 times and lately after an hour or so my temp displays HHH. According to the manual it states that an HHH reading indicates more than 392F which I know is not the case. Has anyone experienced this? Could it be batteries...

Jammie, Great book. It has once again converted me back to the fine art in cooking over coals. I have a great Weber Genesis and I just don't cook on it that often, unless it si for a quickie. Mike

I would love to know what sausage is used at the world famous Kansas City Arthur Bryant's BBQ. It tastes like a kielbasa but I have never seen any in specialty meat stores at the size they serve which is about 5-6 inches wide. Of course when I asked they would not reveal their secret. Any...

Thanks for all the help. I now have the bit and I'm waiting for the tel-tru temp gauge which I ordered along with the installation kit (washer and lock nut) to come in the mail. I actually practiced a bit (no pun) on scrap sheet metal and it works great. I like the idea of doubling up on the...

I am about to nervously drill in a Tel-Tru 2-1/2" stem (BQ300) temperature gauge with a Unibit #4 step drill directly across from the vent on my precious Weber lid. After looking through the thorough drilling modification instruction page, I could not determine if the hole I drill (thinking...

We'll it looks like it will be this weekend here in the Chicago area somewhere in the low teens. Need to smoke ribs and a brisket on Saturday to get things ready for the superbowl party watching Da Bears win the Superbowl. Mike

Cesar, From the earlier thread on this it indicated that the double PWP was more efficient in shorting the cooking times which caught my attention in cosidering to do this modification. Mike

Been thinking about making the switch to conserve fuel and speed up cooking, but still undecided between the double PWP method or the clay pot base method. Any recommendations on either of these two methods, pros/cons? Thanks, Mike

Nick, Great job--you're the Martin Scorsese of the BBQ world. Mike

Johnny, I find that to keep the taste is to wrap your serving in foil and put it in the oven on a low heat like 250 for 20-30 minutes. It warms it up and the foil helps retaining the moisture. Putting it in a microwave is a no go. Mike

Chunks is what I always use on my WSM. Mike

Sean, Looks great. Considering doing this myself--a major confidence builder. At almost 8lbs, how long did you keep it on the WSM and to what external temperature? As a fan of rib roast did the distinct flavor of the smoke come through. Thanks, Mike

Benjamin and others, In regards to the Nu-Temp NU-701 remote thermometer it is still being offered for TVWBB members at $40 plus S&H. The normal price is $69 if you went directly to their site. Here is the link for the offer: Nu-Temp NU-701 I have had mine for a while and can't find a...

Just checked the Brinkmann site and it is now $12.95 plus S&H. Mike Water Pan