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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B: I don't reuse them, I'm to lazy to clean them. </div></BLOCKQUOTE> Amen.

I'll have to try your method. I've only done high temp with chickens & really haven't been overly impressed with my results. Although everyone else seemed to enjoy it.

I have the V3825 and love it. Is there "excess" bag material? sure, but I don't really care, as I don't think it's that much of a sunk cost compared to the cost of freezer burn. People who say that the machine doesn't "recognize" when they put a bag in don't know how to use the machine. They...

I've found that trying to monitor temps when smoking butts is fruitless. I've never once been able to get a single butt to 195-205 range. I use the 1.5 hour/lb. guide to start checking & once my thermapen probe slides in with no effort I pull it off regardless of the temp.

I would say that was your problem. If you had the top grate completely stuffed with meat & foil over the bottom grate so that the air wasn't able to circulate, that will most certainly restrict your temps. How much did you prop the door open? Just a crack? When I go high heat, I've take the...

I see no issue with it. I use my foodsaver all the time, & waste a lot of potential new bags because I'm too lazy to re-use. Pure laziness on my end.

Interesting dilemma. I've never had an issue getting 350 plus going with a full chimney of lit & full of unlit with having the door completely off & all vents completely open. Not sure what else you could do beyond that to get heat up. Like Mitch says, however, if you have the WSM completely...

Chicken looks solid. What temp. you run at & how long did it take? Skin makes it look like it was at a lower temp.

I've never had spares done in under 5 hours, and 90% of the time we're looking at the 6 hour mark. 4 hours is def. too short, and I would try foiling for an hour if you're looking for fall off the bone.

Larry is on point. When I cook that high, I also leave the door open in addition to the vents.

I completely agree with you that it doesn't really add anything. I've just grown accustomed to it, and have the whole process down pat using water in the pan with fine result. I'm of the mindset if it ain't broke, don't fix it. For the record, I cook chicken above 300, and I don't use my guru...

You're going to want to pull it the day you cook it. Leg it sit for an hour or two after you remove from the cooker, then pull. Since you're reheating the next day, I'd just store all the pp in a foil pan with top, then when it comes to reheat just spritz the meat a tad with some apple juice...

I've just always used water for all cooks regardless of high or low heat. I've found that it actually helps with temp volatility and meat moisture. At least that's what I tell myself. It's never caused me an issue with temp control.

Forgot to add that you may want to try filling the water pan with boiling water. That will help get the temps up. I use boiling water when I smoke in the winter.

I suppose the water pan could be an issue, but I've never not filled it with water, and have yet had an issue with temp. Also, using half a lit chimney is a bit excessive. I start with only 8 lit coals on warm days, and max of 12 lit on cold days. Perhaps half the lit chimney is burning all...

Something doesn't sound right. 1) Yes, I would expect the temp. control to be no issue. 2) It should work no problem. Granted I use the 50 cfm, but I'm confident the 25 can do the trick considering I put the damper 50% shut on my fan anyway. 3) I would advise not cutting a hole into the unit...

Snow def. got in my way this weekend. Had grand ideas of throwing on some ribs, but got sidetracked by the snow & ended up doing some maintenance on the smoker instead. Not nearly as much enjoyment.

I also trip spares down to St. Louis & during so I make it a point to remove as much fat as I can. Sure it may reduce the flavor some, but most people who eat my BBQ prefer much less fat (as do I). 6 hours @250 sounds perfectly long enough.

Just did this today...Mother of god was it absolutely phenomenal. Thanks for the recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Wildrick: Hi, I'm making up my Christmas list, and I'm thinking BBQ. In particular, I'm thinking about an automatic temperature controller for my...