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opening the lid to mop or spray? why?

Ditto.

Never put anything in your ear, except your own elbow. (advice I got in the third grade, it's always stuck with me.)

Plenty o' wings....looks good.

Ditto on the "Memphis Dust." BBQ 3000 at Penzey's is pretty good.

Jeez, that is SUCH a nice clean unit, and a ground-effect vehicle to boot

Yeah...old people are GROSS. Or so I've heard. My youngest just turned 21.

I've still got 2 at minus 5 in MY freezer. I've been cookin' these birds for 30 years. Finest kind.

Very nice. Good looking yard and residents. I've had a nice 3" deep, 1/2 acre pond in my backyard this spring. Lovely post , though.

yup...that's the best way to get them started. I think the meat had been cryovaced a leetle too long...hence the markdown.

I have very little regard for "rump" roasts. Should all be painted white and used for soccer. Check THIS out. I followed this pretty closely, even used the recommended spice mix. Easy to do and great comfort food for the meat and 'taters kind of guy.

Now THAT'S the kind of post we like to see. You are headed for great things.

qpen the vents a bit, try to get your temps up to 240-250. What size cooker are you using? I always fill the ring, no matter what I'm cooking, and reuse the unburnt for the next cook. When are you wanting to to be at table?

I would leave the lid on until the 4 hour mark. Everytime the lid comes off, you'll get a spike in temps. You're definitely cooking in the low end of "low and slow", so that probably won't be a big deal. How many racks have you got going?

I agree with the above, tenderloin doesn't like reheating. It would be best if someone could get everything going at 1:00 Salt and pepper to taste, much like you would a steak. In my experience pepper pretty much burns off during the sear. If you want the nice hot "pop" from the pepper, put it...

Well, I finally found a decent looking rack of beef back ribs in one of our local stores. Best part is that it was reduced in price. Previous owner couldn't deal with them , I guess. Anyway, first issue was, I couldn't peel that #*&% pleura. I could get it started and get a good grip, then a...

I think we're talking fords and oranges here. I prefer to do them on the grate, so as to remove the renderings from the meat.

You haven't got enough fuel to heat that much water. With a full water pan and just 2 (Weber?) chimneys of coal, you're getting about what I would expect. Water takes a lot of BTU's to boil, ubtil that happens not much else is going to heat.

MORE FUEL. I'VE GOT TO HAVE MORE FUEL,SCOTTY!

YOW! THAT LOOKS GOOD! I wouldn't change a thing. I use the et-73 and have not had an issue. I dangle the pit probe just inside the top vent, to get a better feel of the average temp, i've never had a problem. You might drop an email on thermoworks, just to see waht they say.