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Yeah, i have read that before...i thought the concern (besides safety) had to also do with the pulling factor. **Deleted by moderator**

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: It doesn't really matter. Forty pounds of hot pork butt will stay plenty hot for hours, and residual cooking is more of a potential issue...

What's the lowest you want the surface temp to be while in the cooler to still allow for easy pulling of the meat with some bear claws?

What's the purpose of the towels? And are they just regular bath towels? Gordy Towels, blanket, old sleeping bag...anything like that

My original thought was to get the WSM going and up to temp at 250 and get the butts on by midnight. But the more reading i do, the more im panicking and thinking i should start even earlier.

Fellow WSM'ers! This Saturday the wife and I are hosting a BBQ at our home for family and friends. This will be my 4th cook on my new WSM and my first ever BBQ'ing of this much meat. I typically smoke between 225-250 and I can maintain these temps pretty accurately throughout a cook. Temps...

Im expecting my 372 on Thursday and i am doing my first cook Friday night for (4) 10lb butts. Can you elaborate on your issue and the correction? Also, is your 30 difference because of how/where you have the prob mounted or is it the device? I was planning on putting my grill probe though...

@ Dave. Sorry, my fingers were misbehaving and foolishly typed shred vs. pulled. I do all my pulling with a set of bear claws and the only time i do a fine pull is if i'm feeding alot of old people (last thing i need to worry about is cracking ribs at a BBQ ). So, if it were you, how would...

@ Louis. I thought about your idea, but the reason for the hangers was to try and hopefully get some airflow between the drip pan and the bottom of the butts directly above the pan. @ Dave & Brian. The reason for the drippings being added is due to dryness. When I went from smoking on my 22"...

Ok guys, im in desperate mode. I need to purchase a ET-372 and I need it here by Friday. I'd like to purchase from a fellow TVWBB'er if possible, but also don't want to get charged up the butt for shipping or the unit. Any reco's? I live in Green Bay and none of my local sources carry this unit.

Nevermind, i answered my own question Now just need to find one by Friday!

Can you set alarms on the Mav to alert you when the grill temp (not meat) drop below a preset number? I am doing a overnight cook this weekend for a big BBQ on Sat and I am worried about the temps dropping if I happen to fall asleep for to long.

Ok, i am cooking for a large BBQ this Sat and I am doing (4) 10lb butts on my WSM. Tyipcally i only do 1 or 2 butts which allows me to put them on the top rack and my drip pan on the 2nd rack. But now that I am doing 4 and using both racks for meat, where do i put the drip pan??? I use the...

What could i mount the grate prob onto that could allow it to somewhat "hover" above the grate but not affect it's reading and not burn up?

T, My smoking background started with the OTG. When i smoked on there i would typically section the grate up in thirds. I would only use the far left 1/3rd for my coals and the other 2/3rds would be the indirect area for the meat. Within that 1/3rd section, i would split that up into top...

Hey guys! Just did my first smoke on my WSM and was simply amazed at how stable she held the temps. My original plan was to invest in a DigiQ DX with adapter and fan right off the bat. But with the way she's been holding the temps i don't know if i need to make that investment. So I am...

So i did my first smoke yesterday on my new WSM. It was a 8.5lb butt that I injected the night before and rubbed the morning of. I did the center minion method with 60 kingsford briquettes around permiter and 30 in the chimney/center. Also did water in the bowl. She held 225-250 like a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc: How about trying this? </div></BLOCKQUOTE> Interesting....i wonder if it would be to salty though?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Willie, funny you should mention this. We have a local brand of chip called Grippos. Their BBQ chips are to die for.Since I couldn't get the...

Ok, basically i am looking for a powdered form of BBQ sauce. The closest thing i can think of is BBQ potato chips that you get at the grocery store...like the KC Masterpiece ones. The idea is that it goes on dry, obviously, and as the fat renders off it liquifies that rub and gives it that...