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Ken, Yes. Mine arrived about a week ago and it works great. It does result in a bit of leakage but nothing significant. The only thing I've noticed is that there seems be fewer leftover coals when I shut down after a cook to save coals. No drilling required. Mounts in about the time it takes...

Becky, I've used in weber cubes both two ways. Most of the time I just put a cube on a paver stone that I have dedicated for just putting my chimney on. I light the cube then center my chimney over it. I've also placed the cube in the chimney at the bottom and lite the starter through the...

I'd get rid of that kettle the day after I gave up cooking. Looks great.

Josh, You did good, Congratulations!

Congratulations. I can't find my thermapen manual but I think it deals with slight adjustments in temp that go beyond the "3 seconds" claim. Some of the time it takes mine around 6-8 seconds to hone in on a relatively stable temp. By that I mean within a degree or two. But, most of the...

Stefan, I missed the part about the loose display window in your post. If it's any concern at all, I'd contact them about it. I got my digi a few months ago and the window wasn't loose.

Stefan, I get the Hi message when I start the digi without the food and pit probes inserted. When you insert them the Hi goes away and I start getting temp readings. I normally have my probes and fan plugged in before I plug in the 12 VDC. If you've got the blower, pit probe, and food probe...

Got an update. Took $25 I got in the family's annual dirty santa game and ordered a slide aside from amazon. Got the wife a kindle also. I did remember to go through the site too.

Congratulations! Looks like a nice sharpening system.

Congratulations! Nice gift.

I have quite a bit of sharpening supplies mostly used for woodworking tools. For larger kitchen knives, I use my Tormek. I use the strop on the Tormek for maintenance. For smaller knives, I usually use a duo sharp diamond plate, course on one side and fine on the other. However, if my primary...

I'm doing the same thing today on the WSM. I did the ham first and the turkey is on right now. If I do this again I'll follow Kevin's advise and do the turkey first. My ham recipe calls for 210 temp with basting every hour. I used the Minion method and started with pretty much a full...

Congratulations on the new addition. Looks great!

Pretty much shot my Weber wade during the year. New WSM 18, 22.5 OTG, digi, thermapen, etc.... I'm expecting shirts and socks, but I see a WSM 22 in the distant future. Maybe Christmas 2015.

No, you don't need to brine. I used the following recipe from this site for a Thanksgiving turkey and turned out great. It's for a self-basting (pre-injected) turkey. http://www.virtualweberbullet.com/turkey4.html

Thanks and welcome home. Sounds like you're going to be eating well. Good luck on your cooks.

I use the probe tree mentioned above on my digi. I try to get it far enough toward the middle of the top grate so that it is above the water pan and away from the outter heat and at least an inch away from the meat. In some cases this is difficult to do if I have quite a bit on the top...

Jerry, I've cooked 10 or so boneless breasts Butterball's that are self-basting. I pretty sure self-basting means they've been injected with a salt solution. I've used a light coat of low sodium rub and everything turned out fine. I'd go light on the salt.

We do turkey and ham at both Thanksgiving and Christmas. This year we'll have a smoked and baked version of each for Christmas.

Thanks, I was a little worried about it drying out if sliced earlier then reheated. My wife's baking a big bone-in ham and more turkey in the oven on Saturday and I was trying to avoid so much carving/slicing on Sunday between church and 1:00. Guess I need to go to early service.