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So I've ordered the Stoker, but am wondering where I'm going to run all those wires into and out of the WSM. I would think if I use the vent holes, that'll prevent me from being able to close them, and may the wires burn touching the metal? Am I missing a duhhh answer?

These posts are interesting. I always thought that with many red meats, it was a good idea to sear first to lock in the juices and flavor, and THEN to slow cook. But does searing lock out the meats ability to take in the smoke flavor?

I LOVE Sriracha. We keep "the rooster" sauce handy for EVERYTHING. Great idea. Thanks!

I emailed bbq guru folks to inquire about jacket for 22.5. The response I got was less than a month away. "Weeks" they said.

Just smoked the Competition Ribs recipe from this forum. I am sending this post from heaven, cuz that's where my taste buds have sent me. Yum, yum, this forum is great. I wanted to leave a positive comment and thanks under the recipe post, but I guess it was so old it was closed. Yep, I'm...

Newbie here! I've been reading the modification area, and see many entries about insulating the WSM. Living in western Washington state, our average outdoor temps this time of year hover around 40-45 degrees daytime. I've read that wind is the primary killer, but am I wasting money and...