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Three Floyds = Dark Lord, one of the best beers I have ever had. So jealous, nice little tour you have going there.

I have read 2 schools of thought on this curious how you all do it. Some say to wrap ribs tightly others say leave a bit of open space so they braise rather than steam. Doing St.Louis spares for the game tomorrow. Thanks, Eric

Cool, thanks for all of your responses. I do have a torch, not MAPP but I am sure it wil do the trick, currently I set my chimney on the grate of my performer, use the gas assist to get it going then shake the chimney to make sure no small pieces fall out and spread it on the unlit, rearrange...

Stupid question but I was wondering how all you lump users light your charcoal with the Minion method, every post I have read people are using briquets as the "igniter" for their lump. Why? just one other item I need to buy. I used to use Stubbs as my lit, then I bought a bunch of Maple leaf...

Great call Josh.

Awesome job again Daniel and the presentation is great as well.

Thanks for the follow up Rita, I really appreciate it, I may just pick up one by Mafter as well, you can never have too many gadgets in the kitchen. Thanks, Eric

Thanks Ron I picked up the one by oxo. I can assure you Paul that I did not leave the "turner" in the skillet, in fact everything was mise en place, don't think I left the stove once in fact. Maybe you missed the part where I said I was making an omelette, I am sure it was from folding it and...

Thanks for responding Rita. I anticipated issues with food sticking and not the spatula melting. Fortunately I did some homework seeing that I never used SS, but I watched a video on www.rouxbe.com and it was very helpful. I will have to pick one of those up, its not like I was using it in...

Just wanted your feedback on what kind of spatulas you all use in SS pans. I was breaking on the new pans making an omelette and found some plastic stuck to the bottom of a pan when I was done. I used one of the spatulas that came as a throw in from Calphalon. I have heard metal will scratch the...

There are a lot of books dedicated to smoking but none that I know of that are solely for the WSM. In all honesty I have a bunch of books on smoking, Ray Lampe, Paul Kirk, Peace love and BBQ but I have learned more from this site than any book and of of course experimenting on my own. You can...

Thanks Josh, I actually got a new bottom section from weber, my first one was way out of round so I am going to drill out 2 on the old one and add 1 on the top and 1 on the bottom, I will pick up some nuts and bolts from Home cheapo.

Just curious if you guys who have added vents, did you just use a bolt and a nut or did you use a rivet to hold the new vents? Thanks, Eric

Ah Larry you rock, my eyes are burning from reading your thread on maple brined turkey, I may have more questions (ok I definitely will) but I can't wait to try your recipe. Thanks for the quick response and all your info on that thread. Not only informative but funny as well. I may be picking...

I am gearing up to do my first turkey on the WSM and wonder what you folks have found as far as how big you can go on an 18.5? I have read that if the bird is too big the legs dry out before the breast is done. The answer may be here already but I have searched and scoured and my eyes are...

Dave the butt turned out great and it was probably my best #5 sauce yet. Where did you post the pics?. Lost power about 10 seconds after I pulled the pork, still don't have it and it seems Farmington will be one of the last towns to get it back. My Mom got hers back on tuesday so we have been...

Dave let us know how the ribs came out, 16 hours later my butt is done, about to wrap it and hold in a cooler for a bit. Snowing like crazy here, hope we don't lose power, lights have flickered a bit here.

Dave I have wait up an hour or so after the smoker is lit and stabilize the temps. I have a Maverick remote, set my high and low and go from there. Once things seem stable I crash on the couch, that way if the Maverick goes off I am the only one it wakes up. My smoker is on my covered porch as...

Sugar Maple is all I have been using lately, we cleared a bunch on one of our building lots, seasoned it, and chunked it up. I am a big fan, not as strong as hickory, a nice sweet smoke. I also tried a mix of maple and apple and it was great. Curious to see what Mother Nature brings, I am...

No offense but this may not be for you. Just sayin.