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David--I think that around here we pretty much have to stick with the hardwood that grows natural. I use pecan, which is quite abundant in North Florida/South Georgia, and have some local pear, wild cherry, and hickory on hand. I personally would be leary(sp.?) of anything not native. Tom

While you do not have to buy pork, I believe any package of pork having the blue "The Other White Meat" logo on the label would qualify.

Apparently the weather shrinks them if they are left outside. I now keep my WSM under a roof and gave up on fighting with the cover. Might order a replacement one of these days.

Bill's rubs are very good and he is a nice guy to deal with. He appreciates repeat business.

I noticed the local Walmart has the Budweiser Wing Sauce. Still wondering about the definition of "small" relating to the fire. Where are ya, Jason??

Jason--We love smoked wings and yours look fantastic! Exactly how did you do your fire? Half a chimney lit? Full chimney lit? Tom

The gloves from Texas BBQ are great for handling meat and removing grates from the WSM--don't know that I would try moving the grate from a hot kettle, though. Elsie--Give Bill a call at Texas BBQ and ask about the shipping. That shipping cost could be an error. He is a very congenial guy...

I shied away from the upright foodsaver because somewhere along the line I got the idea that they use more bag material. I just don't recall where that came from. Possibly from this forum.

Many, including myself, have accidentally left their Thermapen out and had it rained on. Thermaworks told me that chances were that mine was ruined, but after removing the battery and letting it dry out, mine works fine and has been very reliable for years. It was my fault that it got wet...

It is hard to beat the (much cheaper--less than $10) Charbroil Potato-and-Rib Rack. One will hold seven half slabs on an 18.5" WSM enabling you to cook seven slabs at the time using both grates. I don't know for sure, but on a 22" WSM you could possibly cook 14 slabs at the time. Furthermore...

Good question, Dave. I have always (best I recall) used some kind of rub, but possibly some worcestershire rubbed back and front and salt and pepper sprinkled on to suit your taste might be interesting to try. If you don't like worcestershire I suppose you could substitute something else to...

J- General consensus here seems to be 1 lb. uncooked butt yields 1/2 lb. cooked. Figure about 1/3 lb. cooked per adult and do one extra butt as a backup. You can also search this forum for "big eaters" and get many opinions and answers. T-

I don't think it will replace my Foodsaver, but the Ziploc sure makes saving cheese easier, cheaper, and possibly even seals more consistently. It definitely seals tighter than dunking in water. So far I'm sold!

I think you are about rignt on your charcoal amounts when cooking ribs, at least for starters. Depending on how YOUR WSM cooks, on your next rib cook you might end up adjusting your unlit up and your chimney amount down, depending on what your temps do and at what temp you want to cook. I do...

The Tallahassee Costco employee in charge of the Outdoor goods said that the Comp K was on the way there.

Mitch-- If the money difference is not that great, I would lean toward the higher BTU rating. Like horsepower--you might not always use it, but its there if you need it. My turkey fryer has yet to see a turkey. The large pot does work well for boiling peanuts and should work well for the...

Dave K -- In my opinion it would probably not work. Injecting the brine into the middle in combination with brining the whole loin is what (I believe) makes the flavor even throughout the meat. In other words, I believe the meat gets brined from the inside and out. BUT--you could always try...

Found this: http://tvwbb.infopop.cc/eve/fo...560093152#3560093152 Only question is could it be pulled earlier, perhaps 140-150 range like the double smoked ham?

John- You brine the whole pork loin, smoke it, then slice it. I believe that we bought the whole boneless loin and cut it in half to make it more manageable to brine. As I said, I don't have my notes here right now and it has been "many smokes ago" since I did one. Email me at the address...

A restaurant near here offers them on their menu. I don't know what, if anything, they put on them, but they have them cut 3/4" to 1" thick and grill them. If you are interested in making them, they come from a pork loin brined with something like Morton's Tenderquick. (Local meat house...