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I grow my own. Its really easy and takes up a small space. Right now is the time to plant, but getting bulbs to plant is a problem. I order mine in the spring for delivery in October.

I had not thought about that and I do need a good spare.

Its due. But I've got one tire that's only got about 15,000 miles on it. Was a road hazard replacement. Do I replace all four tires or just the the three that are worn ?

Found this at Home Depot. Fits fine. Packed in RTV silicone on the back side. See how this works till something better comes along https://www.homedepot.com/p/Everbilt-7-8-in-Nickel-Plated-Steel-Hole-Plug-807808/204273772

I was able to sort out a possible solution with a search of this forum for the word " plug " . Among the numerous results, I found this, use " metal hole plugs " ... and maybe with some silicone RTV on the back side for a good seal. https://tvwbb.com/threads/22-wsm-silicone-grommet-mod.87933/

I would want to completely plug it up. I'd never use the grommet to run a probe. It would be difficult to take the lid off. And I've got a slot cut for probes that works really well.

About 15 years or so ago, I put a TelTru on my 18 WSM, and I put it at grate level. Its not a good location because the stem gets too close to the meats. If I remove it entirely or want to move higher in the dome, how do I plug the 7/8" hole ? Or would it be best to replace my TelTru with a...

New I-bond rate = 6.89 % Still a good return for a risk free investment

There were plenty of turkeys at my local grocer last Sunday and the prices were no different from last year.

I've tried it. And you're right, its very much like soy sauce. Its OK, but I've got too many sauces I like better.

I won't wrap till well after the stall. And then I only wrap with foil to finish off the cook in the oven.

Written by George Gershwin in 1934, for the musical " Porgy and Bess "

Looks like a cool experience

And it can be done on a WSM, just ask Tuffy Stone https://www.instagram.com/p/CkCEuhXv_20/?utm_source=ig_web_copy_link

We get mild warmer winters with La Nina, but very little rain. And we need rain now.

31* right now in OKC, but we're headed into the 60's and will be in the 80's by the weekend. Last night was our first freeze.

I wrap after it comes out of the stall , in the 175 to 180 range. And the bark has to be what I want, before I wrap. In the stall, it will still be " sweating " the moisture from inside the brisket.

This Chef Tom vid will start with him talking about a course rub he's using on a pork butt, he says it helps bark development.

Donna says air flow, Dustin says seasoning .......... I think a combination of the two. In the Carolina Pork vid posted above, Chef Tom uses Malcolm Reed's TX Brisket rub ( which btw, he got great bark on that butt ) . I've used that rub, its SPOG basically, but its very course. A course...