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I guess that many will fret over temps while learning to use the WSM. I know that I did, and I've been cooking with charcoal since Kennedy was president. It's amusing to fiddle with vents and therms while cooking...but basically, the meat just doesn't care. But, after spending hundreds of...

I have never seen the need for a temp adjuster. Sounds like you had some fun with yours, BTW, 275 is BBQ. 300 is BBQ.226.7 is BBQ. the q is in the meat, and it doesn't really care about the ambient temp.

Nice cook...thanks for the pics. I love it when my grandkids out in LaLa write and ask me to come out and for them.

avoid conifers, other than that...smoke it.

Just a thought...I have an older model that wasn't equipped with a lid therm, so the following is just anecdotal. BUT, before doing permanent damage to your 'fro, you might check the accuracy of the OE lid therm, as there are many testimonies of their inaccuracy and unreliability located within...

I roll bones in, but don't fret...it's just BBQ.

Sounds like you should be good, right about now. Butts are individualists, depending on the internal structure, it's good to have the extra time when facing deadlines.

If you have the 18" saucer, it will do. It will just sit in the dry water pan. The reason some use the saucer is to avoid need for water. Some feel that post-water smoke clean up is onerous. I am not among their number. I have used the saucer approach on some higher heat (275 - 300)cooks, but...

First question, the clay saucer itself acts as a heat sink, just let it sit in the empty water pan. The saucer will help to even out temp spikes or drops. I would advise using water in the pan while learning the techniques involved. This is a bit more messy, but much easier to control the...

Been there, treated me nice for a 'gringo.' Money talks...

10 lbs? Tiny bird. Smoked birds are great....hope everything turned out alright.

I wish you the best. Since I mainly cook for two, I don't do brisket. Good cooking.

I'm going to do this . Then , later, i'll grill some flank that is currently marinating with it's veggie friends. Yes, we are talking fajitas here, with great lashings of mojito.

Pulled pork is the best. I have SO MUCH in FoodSaver packs, that when the Dime drops, we're good for a month. Figure I can trade some for liquor, when they come marching up.

So you live close to Brussels?

Looks like real food to me. Congrats.

I, personally, would not try an overnighter without water in the pan...that being said, I would fill it to the brim with cold and check on it a few hours in. I am just not the trusting sort. The alarm function on my therm will get my attention if temps go wild, but satanus ex machina, if you...

I would surely have a heart-to-heart with your butcher, or, more likely, just a sales clerk.

C'mon, Collin, give it up...we want details, pics, samples!

+1 to Dave's post above. A recent addition to my library is the Cook's Country "Best Grilling Recipes."