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Thanks, Keri!! I kinda figured you might have a good one. I'll see that it gets in the right hands. Tom

Lisa-- I would be afraid of the food and would pitch it--not worth taking a chance, as you have no way of knowing what temp it ever got to. When I got my WSM, I read the posts on this site for a week or so before trying my first cook. You can learn just about everything about the WSM right...

Daughter's wedding coming up in July--does anyone have a really good chicken salad recipe? Not looking for anything exotic, just GOOD! Tom

Thanks for the help, fellows. Will definitely not pitch them. Couple of other questions for you--and no, I haven't searched this site: 1. Beef short ribs--found some today at Walmart that were reasonable and got them. How do yall cook'em. 2. Found my first lump charcoal today, again at...

I've searched on "skirt" and other than fajitas, have found no real definitive use for skirt from spare ribs. Sure hate to pitch them--anyone have a good recipe? Maybe smoke them to use in Brunswick Stew or grill them on kettle?? Tom

Rick-- I reluctantly switched from water to sand. I use a Brinkman charcoal pan filled to about 1.25" from the top with sand. I use the Minion Method no matter what I cook. If cooking ribs I pour about 3/4 Weber chimney of hot coals over a ring about 3/4 full of unlit charcoal. For butts...

Wade G.-- I have both the Weber and the Charbroil, and I like the Charbroils because of the capacity. As for cleaning, we spray them with regular Pam before using and my wife simply puts them in the dishwasher after we use them--they come out looking like new. I'd like to see the Gator...

Rick-- I think that I would just season it the same way that I would firewood--no real special care. Splitting will increase the seasoning process, and whether you split it or not, laying two pieces like "=" and then coming back on top crisscross the other way like "||" to form something like...

Ed--I think you hit it on the head when you said the consumer grade probes are one downfall of the Mavericks and Polders, at least that is where my first problem has occurred. I do, however, think that the slow update time of them makes some folks think that the unit has failed. I don't know...

I ordered a Maverick at the same time I ordered my WSM. Granted, it isn't an industrial piece of equipment, but if I hadn't had it starting out, I'd probably have messed up some food and it would have taken much longer to learn just how to set the vents to maintain the desired temps. I think...

Darrell--Search on the Beginners Forum for "charbroil rib rack". I wish I'd found that before I plucked down the money for the Weber rib racks. I now have the Charbroil ones and am trying to figure out what to do with the Weber ones. Tom "Season to your taste--and may it be a public one."

The VERSATILE WSM--Sometimes you feel like a butt--sometimes you don't.

Joe-- I believe I saw some plan books at Lowe's and/or Home Depot that were dedicated to patios. You might try there. Good question, though, I would consider doing the same at some point, maybe with a sink, etc. Tom "Season to your taste--and may it be a public one!"

Since the subject of Food Saver has been brought up, I'll mention my recent experience. Bought Model 750 from Sam's at Christmas for around $100--best I recall. It is one that has locks on the ends. I've seriously considered taking it back to Mr. Sam's survivors. It is hard to make operate...

Thanks, Dennis. 40-60 slabs at a lick--I would definitely call yours "EXPERT ADVICE". We have some nice Oregon folks that winter near us, but I don't know exactly where in Oregon they're from. Thanks again for your timely response. Tom

Could one of you more experienced "rib cookers" save me some searching and let me know the recommended lead time to put rub on the ribs. I've been putting it on the night before, but I'm going to do 7 slabs tomorrow and want to be sure and get it right. Tom

Karl- Congrats. Sounds like your ribs were a success. FWIW, I think my WSM settled down somewhat after the new wore off (or the build-up wore in). What really has made a difference to me is using washed play sand from Home Depot rather than water. I use a Brinkman charcoal pan 3/4 full and...

Karl-- As far as where you put your chimney to start it--I place mine on the charcoal grate of my kettle if I'm not too lazy to un-cover it. If I'm using the MM--which I do most of the time--I might sit it on the grate of the WSM and when it is ready, put it on something metal or concrete out...

Robb-FWIW--I did four boneless pork loins 4+ lb. each, which I had brined. Kept temp 240-250 and took them off at 155 degrees after a tad over 3 1/2 hours. Air temp here when I started was 51 degrees and rose during my cook. I used 3/4 Brinkman pan of sand covered with foil. Did one brined...

This is a follow-up to a topic I posted 12-10-03 on the General Questions & Recipe Request Forum. Chris' thread in his reply got me headed in the right direction. If you don't like ham you will not like this recipe. The following is what worked for us: 4-5 lb. Boneless Pork Loin Mix brine as...