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I was up early anyway, so decided to make breakfast on the N model 3 wheeler. Nothing fancy, sausage patties, hash browns and scrambled eggs but it sure tasted good!

Kevin is a Weber guy and the WSM is designed to cook with water at lower temps. That is one way of doing it, the suggestions above are just other ways to acheive the same end. The more you hang around here the more you will see the saying "there's no right or wrong way, just different ways to...

In addition to the links Tony provided, read Harry Soo's tip and tricks. http://tvwbb.com/attachment.php?attachmentid=21&d=1348900427

I agree with Bob, better to have left or coals than not enough. Also, expect the WSM to run a little hot the first few cooks.

I asked my wife what she wanted for supper, "chicken" was her reply. Since I get off work 2 hours before she does, I had a little time to scheme. I decided to use the Ranch, just because. Lit a chimney of K and started pre-heating the griddle and Grill Grates while some cubed Velveeta with...

Your plan sounds good, I'm assuming there will be sides as well. Tell your son THANKS for his service!

What Brad said, I usually crack the door for some ventilation

We normally smoke to 190° then quickly cool. A couple hours in the oven at 300° with some liquid of choice covered with foil and you'll be good to go. Just probe for tender like you normally would. By the time it's tender you should be well past the 165° internal reheat temp.

I don't use the baskets, I just put most of the chimney indirect but drag a single layer of coals under the griddle. As has been said, I also use the vents to control the temps and have done pancakes and french toast that way with good success.

I told the manager of a rib joint once that his ribs weren't nearly as good as mine, he asked and I answered. Left him speechless. On the other hand, we went to the Armadillo Palace in Houston a few years ago and it was excellent!

Jim, Just go with your normal turkey set-up, the ham will be fine. Never cook poultry on top of anything else at risk of contaminating the other meat = not good!

You're right on as far as putting the ham on top. My understanding of "ready to eat" vs "cook before eating" is a difference of 10° in recommended reheat temp. I've done several hams at 250° without any problems, just make sure it gets to an internal temp of at least 145° and you'll be fine.

Smoke? not sure Grill? yep! I have plans to make some chicken Quesadillas on the grill, probably some other stuff as well

We started using Butcher's Bird Booster injections last year and have been very pleased. We actually had requests to serve turkey at wedding dinners after they had tasted some.

In addition to the temp vs tenderness advice, you will also find that the grade of the brisket will make a huge difference. A select grade may take in excess of 210° to get tender, whereas a Waygu will be done around 185°. Choice and Prime will both go around the 205° mark, the better the piece...

Friday evening I put alkaline batteries in the PartyQ that had run about 6 hours previously, they lasted less than an hour. So I tried fully charged rechargeable batteries and they did not even light up the display screen. So I hooked up my adapter, and other than once when I stepped on a wire...

Suggestion, put the beans in a CI pot or Dutch Oven at the beginning and let the rib/tenderloin/whatever meat juices drip in the beans. 4 to 6 hours in the smoker will not hurt them at all. I like to soak my tenderloins in Kosmo's pork soak, season with a sweet/heat rub of choice

First, WELCOME! The food looks great. I too used a cake pan, however I used bolts to hold it. I like your tabs idea much better. Lots of things to learn here

What a great idea!

Welcome! Enjoy the WSM, a really nice score that was