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Cool guys, that will make it easier on the wallet. Might even get another temp probe.

Yea I know it is late, but I always say better late than never. Question is they now have a 10 cfm blower. I have been wanting a stoker for a while now and was complaining to myself that I'm not sure the 5 cfm would be enough. The moment of truth is here. They now offer 10 cfm and I am ready...

I still have quite a few bags left. I wish there were more out there to be had. The ash thing isn't that big of a deal. You just have to remember to gently pull off the lid. If you just lift it quickly it will stir up some ash. To me Rancher is lump without the hassle. Lump isn't uniform in...

Safe to assume? Well that is hard to say for sure. If you are doing everything else the same as Chris, probobly. It is a good place to start. Just remember each piece of meat is different. I smoked a 5 bone rib roast yesterday that took 4 hours. I didn't use temps as high as Chris though...

The water in the pan is to help buffer the heat. With a guru or stoker this isn't necessecary. You actually could use water in the pan you will just use more fuel filling it with water. Foil balls aren't necessecary either. Foiling the pan just makes cleanup simple.

I have been here reading this thread too long without getting in the action. I drove to Indiana yesterday and picked up a couple of bottles of everclear. I just finished zesting the lemons and am anxiously awaiting the next step. I bought some key limes last evening but don't have enough time...

I wouldn't use a nut wood green but I have used fruit wood green several times. It puts the fruit flavor in stronger to the meat so you may want to think how the fruit flavor would taste with the meat. I done ribs a couple of times pulling some green limbs off of my cherry tree. I bit into the...

I use a mix of apple juice, apple cider, and water. I like to have a bit in the bottom. Keeps it moist and creates a bit of steam.

Wow I didn't know you couldn't Q in bad weather. We don't get a lot of major snow storms here in Ohio. But 2 years ago when we got that 18" of snow the wsm was stoked and making us a great meal. The worst thing for smokin is the wind. I have a 3 sided wind break and haven't looked back. I...

100% agree. Kind of like when you buy a harley. You get the base model and customize it to your liking/personality. I would like a 22.5 and racks closer together than the current wsm and a therm in the lid. Maybe even the clay pot mod that many are doing. That is getting close to personality...

I don't know which one is best per se. I have tried the piedmont pan and am happy with it. The 2 pans and screws were about $12 so not bad. I think the I think the clay pot would be a bit cheaper though. I have been meaning to pick up the clay pot just don't think of it when at lowes. The only...

I have left them set for 6 hours and when I pulled them I still burnt my fingers. I usually cook 4 at a time so that may be bit of a difference. Need to make sure you use up the airspace in the cooler with towels of some kind. At the Q shack I usually use 4-5 rolls of paper towels and close the lid.

As for your butts, I wouldn't blink an eye waiting til wednesday unless the the original packaging was pierced sometime along the way. The guy in the butcher dept at sams says they go up to a month after the date on the case. I bought several cases through the summer and the date on the box was...

I ordered some of the vents for wsm last year to put on my kettle that I converted into a magnum. I mentioned nothing about the mod I just said that I bent my vents on my wsm and wanted to replace them. They did ask for the model # or whatever # it is. I wasn't around the wsm and she figured it...

Well I don't know how the prices are up your way but here a full packer is much less per pound over a flat. What I am getting at is your flat could be the same size and you get it cheaper. Anyhow I am not big on the point either. I cut it from the flat when the flat is done. I put the point...

I must agree with Keri C. Here in Ohio if you can find brisket it is usually the flat. I have 4 walmarts about the same distance from my house and only 1 carries full packers. Sams only carries flats but I have seen packers there a couple of times last year. I asked several people at sams...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Seriously, though, I'm not sure it's worth the effort trying to reason with people that react like this. </div></BLOCKQUOTE> To me it is like trying to explain my haircut...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">including several restaurants that are serving them now. </div></BLOCKQUOTE> Keri C, I am serving them in my BBQ Shack. I have customers that come on a regular basis and...

I have made them with both types of beans. I pretty much stay with the pork and beans though. They are good either way IMO. I have made them with varioius types of meat also. Pulled pork, shredded beef, chopped brisket, hamburger, sausage, and combinations of above. Personally I think they are...

I usually use garlic salt on the stone under the pizza. I have always liked the results.