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Whoa! I didn’t know that. I’ve never heard of Tender Quick. I looked it up on the Web and it is a Morton Salt product that’s used to cure and tenderize meat. They said a lot of recipes call for Tender Quick but I haven’t come across any of them yet. So, Tender Quick will actually create a smoke...

Larry, thanks for making my point … we don’t do it to save $$$. By the way, wait till you’re retired and join a private golf club. J, even though the judges don’t want to be overwhelmed with smoke don’t they want to see a smoke ring?

I’m feeling very comfortable about using the foil pans with the wire rack. As I said earlier I did use a pan to cook a standing rib roast with a rack and really liked the results. Because the pans take up more space I suppose it could be a little harder to find a place to attach the temp probes...

I know Myron Mixon lets people believe he’s all about not wasting energy but he seems to have an intense passion for what he does and somehow he seems to get it right. Regarding the parchment paper, I’ve got to get me some of that stuff. I’ve seen it in the grocery store but didn’t know what to...

It sounds like using a pan doesn’t really affect the outcome if you make some minor modifications: 1. more wood or stronger flavor wood 2. wire rack in the pan I’ve used the wire rack before with a rib roast and it worked great. I especially like the easy cleanup part. Chris, let us know how...

I’m a newbie to smoking and I’ve been reading Myron Mixon’s book Smoking with Myron Mixon. Many, if not most, of his recipes call for smoking in an aluminum pan including chicken, pork loin, baby back ribs, beef ribs, lamb, brisket, prime rib, and I would guess pork butts too. There are probably...

Yes I do when not using the probe tree. But when using the probe tree you don't need the alligator clip. The probe tree is made from a high heat resistent silicon and the probes slide through a snug fitting hole which holds them horizontally a few inches above the grate and meat.

Alan, I’m still new to the WSM but not the IQue 110. I agree with you about that bolt. It’s just too long so I sawed the end of mine off and I like it much better. With regard to the placement of the probe most of my experience has been with the Weber kettle and you could put it almost anywhere...

Todd, Please disregard my previous senior moment post. I have successfully used 3-M high heat tape to stop leaks in both my Weber kettle and WSM. It is rated up to 600 degrees and can be purchased from Amazon.com for around $8.50 a roll.

Don’t know the name of the tape that comes with DigIQ system but I just leak proofed my 22.5" WSM using Nomex adhesive backed high temperature tape fromBBQGaskets.com. The gasket tape is 1” x 1/8” and very easy to work with. Haven’t had a chance to fire it up yet but everything fits snug and...

So start the clock as soon as you put the ribs on regardless of the temperature. Thanks. Jim

If you don't preheat and want to time your cook do you start timing as soon as you put the meat in or when the WSM temp reaches your desired temp? For example, if you are cooking ribs using the 3-2-1 method and you put the ribs in at the same time as you put your lit coals in do you start timing...