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This is the one to get: http://www.amazon.com/o/ASIN/B0049EYYCS?tag=adapas02-20

http://www.lowes.com/pd_297243-16878-61062_0__?Ntt=kobalt+magnetic+tool+tray&UserSearch=kobalt+magnetic+tool+tray&productId=3076269&rpp=32

Thanks all! The Albertsons in my area had choice tri tip for $2.99 lb. last week for the 4th. I bought 5 of em. ;)

Lol...thanks guys. He ate like 4 slices before he called it quits. Kid loves anything smoked. :)

The untrimmed Choice roast had been marinating since Sunday in Wishbone Italian, TJ's black pepper sauce, worcestershire and some leftover rub I had lying around. I planned on trimming it, but forgot. Not a big deal as it wasn't overly fatty. Got home at 5:30pm and assembled my fire with oak...

Yes. I paid $15 more for mine. You won't regret it. I went back and forth in my head whether the cost for a $90 thermometer was justified. Trust me, it is. ;)

The redneck: The hightech: Lol...you can see my dome in the dome. :) Got a cheap smartphone bike mount...plug n' play.

Yeah, I've seen him use a Ranch Kettle on numerous occasions. Those things are awesome.

Personally, I always run a dry, foiled pan unless I'm cooking ribs...then I'll use water.

Soaking wood chunks is a waste of time and does nothing. Do not soak chunks. Chips on the other hand, can sometimes benefit from a soak, but I never use chips in the WSM. Sounds like a successful first cook! Started off with the 2 most challenging meats, did ya? That's awesome. :) If you have...

Forget the charcoal grate question...I see the purpose now. Do you have a list of parts? Namely, the tabs with the rings.

Yeah, I'm sure something like a metal mail box with ducting going to a cutout on an unused spare door or even to a vent (as you said) could be fabricated. But for warm/hot smoking in the WSM, I'll stick with chunks.

Probably the 73.

Woah...fancy purple. :)

Fixed the pics for you. That looks awesome Marc!! There's a few more pics here: https://www.facebook.com/marc.vanderark.5?sk=photos Is that a charcoal grate?

Wife: "But I want my meat to fall off the bone!!" Me: "I know, but I'll never win that way!" Wife: "Win what??" Me: "Oh yeah, you have a point." ;)

I use the Amaze-N-Pellet smoker all the time....I imagine it's the same with dust. Works great for cold smoke in the WSM. It will not work in tandem with charcoal in the WSM, however, as the burning charcoal consumes most of the available oxygen. I just load it up, light one or both sides with a...

What Tony R said. I pretty much always end up with unused charcoal after shutting it down. Most of the time, I just dump the unused back in the bag and mix it up a little. Works great when relighting, as the fresh helps to get semi-used going.

Funnily enough, I used celery seed in the sauce but not the rub. Great tip though...thanks! ;)

Ya...next time, that's what I'm gonna do. In your opinion, what's the minimum temp to start probing at? 190?