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Greetings!

Wilkommen aus Illinois. Welcher Stadt?

Welcome! I've been to County Wicklow...all over the country actually, back in 2003. My grandmother was from Kilkenny.

I think that's "NIAGARA FALLS"... :cool: Nothing wrong with gas...

In 1 week I'll be retired 8 years. I'm not going back to work to get RE-tired... :wsm:

When I was stationed in Bamberg (1999-2004) I lived in Altendorf.

Can I be your next client? Looks good.

Nothing ever ends well when it starts off with "Hey, watch this...".

I remove car dealership stickers using a gentle touch with a plastic putty knife and a heat gun...

Maybe you should have used some "Caster" oil? :rolleyes: Sorry, I couldn't resist...

If you're having to constantly change the vent openings you should get the smoker up to near working temp and close 2 of the vents and only operate the one that is down wind (from the wind). Now I use a DigiQ DX2 and a welding blanket (hung from under the deck).

When we lived in Germany we shopped at our local Aldi's most of the time. While my wife, not ever being around the military, enjoyed the Commissary. My wife is pretty thrifty. She likes shopping at several places depending on their sales. We got lots of stuff at Aldi's, but only if we are...

(I've heard both of them already....). Marriage is like a deck of playing cards. In the beginning it's all HEARTS and DIAMONDS...and in the end you wish you had a CLUB and a SPADE...

I agree with Chris. My WSM is stored in a garage with the cover on it. When I take it out I also have that "rust". It's from condensation after cooking. All I do is crumble up a couple pieces of newspaper and scrub it clean.

Welcome to the forum!

Chris: I appreciate all the research you put into your video's, but if the Pitmaster's Choice is almost 50% thicker than normal foil wouldn't "double wrapping" the heavy duty foil we get at the stores be in the neighborhood of 50% thicker than Pitmaster's Choice? I get my foil for less than $2...

Bob, I noticed you cook at 400F. I was never a fan for high heat (fast) grilling except for dogs and bratwurst. IMO, it also burns off (evaporates) the juices faster. I cook my pork like I do for thick steak...a couple minutes of searing grill lines and off to the side for indirect cooking.

OK, I'm hungry now...time for some biscuits and gravy, hash browns and eggs...

Waste? What waste? I'm with Bob here. I smoke the trimmings up, snack on them and/or pull the meat off the cartilage and freeze for chili.

Salt is a mineral...sugar is not.