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It takes 14 visits by a bee to a flower on the vine to properly produce each cucumber. (I don't know why that tidbit has always stuck in my head?) But i guess that is why you see some really crappy cucumbers in some gardens now days.

Exactly. I talk with a bee farmer every so many weeks and hear about the plight of the bees and all the things that are causing their decline. A shame to see that thriving colony had to be killed.

Leave the mid section and top off until you are sure the unlit charcoal is starting to light.

Original Charcoal Company lump should be available in your area.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cole: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

It's just like a fireplace... big hole at the bottom, small hole at the top.

I can still get mine on, but it's snug.

I've got this one and it works great. http://www.amazon.com/KitchenAid-KPCG100NP-Coffee-Grind...d=1224195332&sr=8-26

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: I had a food probe on my ET73 go HHH on me today. Does that mean the probe is kaput and I need a new one or what??? </div></BLOCKQUOTE> It...

Glad I could inspire 'something'. LOL

Did that mod a few years back and it works great. I've used mine in comps for years and it helps to tie them down during transport as well as moving them around the cook site. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/8680069052/m/8090057214/p/1 you have to go to the bottom of the page to see...

Don't know. 22" WSM is using the same dampers as the 22" kettle...will DIGIQ II work on a 22" kettle? </div></BLOCKQUOTE> It does on mine... but I drilled a hole just for it (just like I did on all my WSMs). I want all the vents operational when I want to cook sans BBQ Guru.

Word on the street is that you guys are about $100 low on your MSRP for the 22 1/2 WSM. I'm hearing $499, but the lowest allowed advertised price will be $399. My source also hinted that some would possibly be available by Christmas (this year). If not... Jan/Feb, 2009.

Cut the butt in half and cook two 4 lbs butts.

Great price. Think about using the 'Reverse Sear' method over lump. (low heat 250-275, rest, very high heat)

I'd say part of the reason is to speed temp recovery because you are opening the lid to check doneness every 1/2 after you up the temp. Part is probably to get a 'crust'. Whatever it's for... it works. Good ribs.

Flatten then and then stack them.

125* is below when smoke ring formation stops and way below when the connective tissue and fat are broken down. Seems way too early to me. Actually before you take it off the cooker seems too early to me. Wrapping before the butt makes it through the plateau will rush it through that point of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Vitale: Chris, Thanks for a very common sense reply. Well made points. I am an engineer and kind of look at everything that improves a product...

Very interesting... and worth a try.