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Try these: http://www.vaughnwoodproducts.com http://www.baxtersoriginal.com http://www.fruitawoodchunks.com

Looks like a brisket flat to me.

WSM's were around for years without a heat shield, if they all disappeared tomorrow, the WSM would still be around.

If you ever have thoughts of doing a competition then get the 22. I initially bought the 18" and had it for many years, then 3 years ago I bought the 22 and have never been sorry. I still have the 18 also. In six months to a year you don't want to be cooking for a group of friends and family and...

Pig wings are actually the shank portion of the leg. Here's a link to them. Gordon Food Service use to carry them. http://www.smithfieldfoodservice.com/products/processed-meats/pork-wings/

Got a nice wind block there.

Now if it only had a bottle opener.

Nope, you nailed it JLazar!

I don't rely on the lid thermometer, I use a digital therm from Thermoworks for temps at the grate and on long cooks I use the Pitmaster IQUE 110 for temperature control. You can remove the lid therm and test it using the ice water and boiling water tests. I have no idea what the warranty on...

Outstanding!

Jason, I'll stick with McCormick's Season All, doesn't seen to be quite as salty as Lawry's, for my taste anyway.

Keith it's just that simple....kind of. If you're going to use a foiled, empty pan, you must control your temps on the way up. For example, if you want to cook in the 225-240 range, once your temp gets to about 205-210, close down two of your vents. Once it reaches 225-230...start closing down...

I've been cooking on WSM's for 12 years. I started with water, went to sand, went to the clay saucer, tried the Piedmont Pan (don't ask), for the past several years I've just been using a foiled dry pan. All have their pro's and con's, but once you have gained enough experience using your...

Take two pieces of foil, approx. 2' long and lay one on top of the other, then at the bottom, start folding the the two pieces together in about 1" folds, after about two or three folds, take the folded section and fold it in half so that the folded section appears to 1/2" in width. Then open up...

I've had my IQ110 for 3 years and I have no complaints. Is the set temperature exact...NO, however, when you set the IQUE at 250 it will hold temps within 2-3 degrees of 250 one way or the other and that's close enough for me. Does it have all the bells and whistles of other much more expensive...

That saucer from Walmart is a clay/poly saucer. I think its made with some plastic. Make sure you look for a pure clay saucer.

Finally finished, after 6 hours. WSM held at 170-185 all day. Finish temp 147℉, now into an ice bath for an hour or so then wrap and into the fridge overnight.

It's BACON DAY......finally! I set up the WSM with two charcoal baskets and filled the center trough with Chef Select briquettes. I left an empty spot at the end for about 8-10 lit coals. Using apple wood and 1 cherry chunk (mostly for color) Put the belly on at 10am, WSM hanging right at...

Brian, anytime you decide you can't handle all the design flaws, just send me a PM and I'll give you my address and and you can send it to me. ;)

Although I must say I've never noticed them on any Butterball I've cooked. BUT, I wasn't looking for them either.