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I've never washed any of my probes. The probes I use for the WSM I just bring in and keep in a container. The probes I have in my Backwoods stay in the smoker permanently. I've never even brought them inside.

Tim is on point... seems overkill to avoid putting a probe in, and given the conditions we all cook in I would think contamination via sticking a probe into meat would be dead last on the list of possible ways to foster bacteria growth. Maybe I'm ignorant, but I also would assume that even if...

perhaps I'm spoiled, but I consider my thermapen essential.

Spares trimmed to St. Louis for me. personally I don't think that the additional cost is justified with better taste.

Great minds think alike... use the same exact shovel also purchased at Lowes.

If it gets moldy I just load it up with coals & get it as hot as I can to burn it all off days before I cook. For the grates, I actually just throw/"store" the WSM grates in my OTS. After I cook something on it, the heat keeps the grates "clean."

Pulled pork mac & cheese.

Given the wide range of unpredictable New England weather, I live by the thing. Fiddling with the vents is something I have no desire to do, and given I cook when it's 100 degrees out & 10 degrees out, it just makes my life easier. Set & forget. Is it absolutely necessary? No.

Is it worth the extra money to get the professional model Edgepro vs. The Apex? I have read that the pro. has a greater range of possible angles starting at 6 degrees. Does the Apex only go as low as 10 degrees? Only ask because of the knives that require sharpening less than 10 degree angle.

Perfect. Thanks a log guys. Now have have a tough decision, but I can rest assured that either way I can't go wrong.

can never go wrong with more... and Luis, I couldn't agree with you more. I've got 4 8lb butts injected & ready to be cooked, yet I'm only cooking for myself. The beauty of the vacuum sealer.

Try marinating the ribs? I founda a great recipe in Ribstars book using a Dr. Pepper derived marinade, & it's now my go to.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stefan B: Howdy! I know the answer is somewhere on the board but I was unable to find it quickly. Anyhooo... making PP for 6 people on Sat and was...

oh yeah, and thank you for yor infinite wisdom.

I'm certainly not married to these specific knives, but was teetering between: http://www.cutleryandmore.com/...tarter-knife-set-p17 vs. Shun elite series I absolutely need a new chef's knife, the others aren't nearly as critical for the time being.

I used to love watching Robert Rainford on License to Grill for some reason. never really got much out of the episodes, but I think I liked the fact that he'd always bring up having a beverage in every show.

pretty self explanatory, in the market for new knives, and I think i've narrowed it down to this. Another question I had is concerning the sharpening. Given the 80/20 breakdown of the blades, I've been searching exhaustively to see if they require any different method of sharpening, or if...

Lump burns long than K. Plus there's a lot less material left after the burn. K leaves a ton of ash, whereas good lump leaves practically nothing, relatively speaking. On a similar note, I tried Kingsford Competition for the first time, and wasn't all too impressed. It burned faaaar too fast.

Spares for this guy. Mostly cuz they're cheaper, & much meatier. Hard for me to even devour a full rack. But, again, really can't go wrong with either.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Donny Anderson: I've seen this used before. Pretty handy. </div></BLOCKQUOTE> Check, that's what I use. Got sick & tired of matches... go with the...