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I still remember you Keri, and I'm still making your beans. I give that recipe away more than any other. Great to see one of the "old timers" posting again. Hope all is well.

What's the big hurry?

Our team, Rubbed, Smoked and Sauced willl be there also, I'll keep an eye out for you.

Spray your grates with a non-stick spray prior to putting your meat on, it will minimize the "stickage", but there will always be some.

I've done 3 & 3, keep in mind if you put them on cold your temp is going to drop in the cooker. It will take a little while to get it back up to temp.

Welcome Neal, we're almost neighbors, I'm in Utica.

Good book here, lots of good tips on using the WSM from an award winning cook. BUT, nothing you couldn't learn right here if you read the cooking topics. http://www.amazon.com/exec/obidos/ASIN/1624140998/tvwb-20?tag=TVWB-20

I agree Rich, I foil the water pan, seaming two sheets of 18" foil together, sometimes I get small leaks other times not, never understood the obsessiveness of keeping the water pan pristine. If you do get a leak, a few shots of Simple Green and a shot with the hose takes care of it.

I've never heard anyone who bought the 22" say, "Dang, I wish I had bought the smaller one."

Brandon, wrapping around 160 is the right time if you're going to wrap. Wrapping in foil will cause the meat to "steam" which will have a negative affect on your bark. In my experience you have 3 alternatives; 1) don't wrap, 2) wrap in butcher paper (search You Tube for Aaron Franklin's Brisket...

Nice patios guys! Seasoning the WSM isn't really necessary. It has a porcelain enameled finish, not bare metal like a stick burner. Just cook a couple racks of ribs or a pork butt and it will build up a nice coating of BBQ goodness. The more you use it the better it gets. Good luck guys.

Try Oakridge BBQ, they have a sampler pack you can order. Great rubs, low in salt. www.oakridgebbq.com

Hey Tim, when I ordered mine, I clicked on the "PACKAGES" selection off the main menu and found the package that included the 12" tube, 4 2lb bags pf pellets and the starter gel. It was $49.99.

Firing up the A-Maze-N Tube smoker with apple pellets. Thin blue starting to roll. Cheddar, Colby/Jack, Pepper Jack, Colby and Gouda on the smoke. The finished product, after 3 hours in the smoke. All wrapped up and ready for their 3 week rest. I wrapped the individual pieces in plastic...

I'm a big believer in learning to use your cooker the way it was designed to be used before you go off doing mods or using a pizza stone or sand in a foiled pan. Use water the first few cooks, learn how to control your temps. See for yourself if water has any advantages or disadvantages to what...

Be careful with the Kroger Boston Butts, although they are a great price (.99/lb), the one's sold at my Kroger store are enhanced and already injected with a salt solution.

Brisket looks awesome. For your next one, prior to adding rub, determine the direction of the grain of the meat and cut a small slit against the grain at the end of the brisket so it will be easy to determine the grain once cooked.

LOVE my Thermopop!!!!!!

I have a BBQ Guru Probe Tree, https://bbqguru.com/storenav?ProductId=55 and I can place my IQue probe on their and set 250 for example and them place a digital probe on it and they will hold usually within 5-8 degrees of each other. My lid therm is always about 25 degrees cooler than the pit temp.

I don't cook by temp. Temperature is just a guide. As far as Boston butts go, if it's done, and by done I mean the bone pulls out easily with very little effort, and it's at 195, fine. If the bone doesn't do that until 203, so be it. It's done when its done.