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Thanks I'll have to get one of those.

Tell me more about your probe holder. Looks like a wedge with a cord clamp or something. I'm struggling with this

I just picked up a GA gas for $20 from CL that had been used twice. I bought it for the 3 wood handles. In fact another CL post for $30 was boasting "upgraded" handles for the plastic ones LOL. Several of the local concert and camping venues don't allow open fires in the Summer lately and...

You can also use Watco oil finish you can get from most any hardware store. It is an oil finish with some hardeners added that get hard after they soak in. Most of the oils mentioned outside of mineral oil or nut oils are not "food safe" but will be fine for a handle after it dries. Oil...

I'm inspired!!

I've had a spyderco triangle sharpmaker for 18 years. I would recommend getting the diamond stones when you can afford the upgrade. Since the angle is fixed (or the new ones have both 20 and 30 degrees I think), you will have to grind a new knife to the fixed angle of the sharpener. Compared...

Make sure the chicken isn't frozen when you put it on the smoker. Setup your WSM to use one big chunk or two small chunks of apple wood. Light your chimney grab a bird or two. Decide to do it whole or chop 'em in half and then chop them or not. Spatching seems a bit refined for smokin'...

I don't lock any of grills on the patio. But that's probably stupid. I'm thinking about wiring a car battery to them as both a deterrent and alarm system. People don't seem to respect other's property at all anymore and it is so disheartening if you dwell on it.

I rammed a 16 pound packer from King Soopers between the handles on my 18.5 WSM then foiled it using the HH method. I'm sure it was a low grade of beef. I'm not so sure about using Kobe and Wagyu even for BBQ competitions, but that explains maybe why my home brisket attempts don't measure up...

Keep a log to get the general idea of vent settings to catch temp on the way up and maintain it over the cook. smoker will heat up as meat goes from cold to hot in the second half of the cook and unlike electric you have to adjust. Welcome to the Club! I'll be looking forward to you also...

If you've got two butts on the same rack as the probe the probe is going read a LOT lower next to that cold meat until late in the cook. If you drop your temp probe in the vent too far down then it will be next to the meat again and same problem. I'm surprised how little charcoal you can use...

I light my chimney on the side burner of my gas grill. I leave the burner on for about 5 min. Then it takes 30 min for a full chimney to get glowing red, but I live in Denver so altitude may slow the burn. Bad part my burner gets ash in it from the chimney and I have to blow it out with my...

I have found cherry or pecan to be the best all around wood for me and my wife doesn't like too much smoke. I use one fist size chunk of mesquite with brisket. Apple is great with chicken and pork but I prefer cherry with ribs. If you want less smoke use just a single chunk but wait to toss...

I like apple with fish but go 50/50 apple and maple. Hickory is way to strong for fish.

Awesome. I think pickign up these completely useful kettles for under $20 is the best way to go green!! I've got a blue OTG I got for free becuase it was dented. I like to tell my guests they are eating "free-smoked salmon"---kind of like free range chicken?

My teenagers make okonomiyaki for lunch all the time in the summer. We buy the flour/mix at the asian market along with kewpie mayo and the sauce. The bonito flakes to top it off are a must. chop a little cabbage and add some shrimp or pork if you like...

It looks so great next to that abandoned truck topper too!

For direct chicken I see two key nuggets of info so far. 1. use a single coal depth fire 2. you have to watch it just in case. I like direct for some chicken recipes and have to be careful with the temp especially if the marinades have sugar, tomatoe or yogurt. for a couple chickens worth...

I usually orient the dark meat closer to the heat in the beginning if I am just piling the hot coals on the rack below for a quick 1 chicken cook. If I'm doing a couple chickens (and I usually do half chickens) I use the brick and foil indirect method which really isoates the heat so there...

Nice set of conclusions--I agree with them all. At high altitude in CO I have to use the wire hanger to open the door as well as a stick in the lid to get 325-350. Also need a lot of hot coals and lump burns hotter but goes away faster so I use Kingsford comp sometimes for chicken cooks since...