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Bill, Don't worry about it; be happy. Just make sure that your temps are stable for a couple of hours like Paul said and sleep well. The WSM is as stable as anything. Have a great cook!

Just be sure to LOAD the charcoal ring full. You should have no problem going overnight. Do not be in a rush to get up to cooking temp and overshoot. It is much easier to admit that you were too hard on the fire and let it heat up just a little more than it is to cool a too-hot fire off. As...

For us, the warehouse clubs are worth the $$$. (Long time Sams Business membership; Costco and BJ's opened later, Bride preferred BJ's; I liked Costco's significant difference in products, BJ's won due to closeness.) You can occaisionally find various items on sale in other stores cheaper than...

She says grocery store, walmart, sams, bj's. She also says that you might want to wear gloves if you are going to be doing a lot of work with it.

Bob, go ahead, fill the WSM and cook 4 butts. it does not cost any more in charcoal and effort. Then I usually pull the bone out of two butts and freeze them with the Foodsaver. Reheat by boiling and they turn out as good as the ones that I chopped straight out of the resting phase. That...

I will ask the bride tonight where she gets greased lightning and post tomorrow (when I have an internet connection again)

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: for novices like me. <HR></BLOCKQUOTE> Susan, you a novice ?????

Kevin -- new WSM and overcontrol are the biggest problems . My first cook I could not keep the pit temps down due to the factory-new condition of the WSM. It "seasons" and will not cook as hot the next time. After your first cook you now have some idea where your vents will be positioned at...

Another simple one heat a stick of butter in a small sauce pan until Add about 1 to 2 teaspoons of curry powder. Add and stir granulated garlic until just before the mixture thickens up. simmer for a few minutes. (sure makes the kitchen smell wonderful) After the shrimp have been skewered...

Only grate mod is handles for two reasons. 1. easy removal of grate/fire ring for quick change over on back to back cooks -- like butts or brisket and then a hi temp turkey cook. 2. easy to shake the ash out and reuse most of the unburned charcoal from the last cook. HIGHLY recommended!

I forgot, you put the butts on the evening before. Say we want to eat on Saturday night, you put the butts on Friday at say, 10:00 pm, they finish off somewhere between 1:00 and 5:00 Saturday afternoon, into the cooler they go to rest. Pull and chop at your convenience. Of course during...

Charles, my lack of patience is legendary. (ask any of our superintendents -- are you done yet? why arent you done yet? why cant you start this yet? where the he** is ___, etc.) Ya just gotta drink a beer, switch gears, drink a beer, resign yourself to the inevetable, drink a beer, acknowledge...

Charles, Been there, done that, as far as cooking times go. My first few butts were started based on a 9-12 hour cooking time and I had to finish them in the oven. Since then, I finally learned and accepted (thanks to this board) that bone in butts in the 5-8 lb range are going to take...

Mark -- Check BJ's, Costco and/or Sam's club. Butts on the east coast run around $1.25/lb to $1.50/lb, everyday price

Work in Beaufort during week; Home most weekends w/ family in Charlotte. Typical of construction.

I have done 14 and 20 lb turkeys, but I used the Guru on both. Both were cooked with some sand in the pan, about 1". I started the 14 lb at 250 F for 2 1/2 hours and then ran the temp up, finishing about 320 F. The 20 lb turkey was set to run at about 325 F, but with the Guru puffing away...

Steve -- Its probably within the range of "normal." Digital devices are typically accurate to +/- 1 or 2 counts (least significant digit). I have some probes that differ by 2 F. Then, on the other hand, there is the "digital" water bed controller that I bought from E-bay that had a digital...

Kevin, which raises the question: How do you stay on line driving across the country?

I wouldn't say that it is that loud. It is just that persistant and obnoxious -- kind of worms its way into your head.

Scott -- as full as you can get it. Why run out of fire 90% of the way? I can always reuse charcoal that I did not burn.