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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Schaeffer: Remember it is not old, it's just seasoned! </div></BLOCKQUOTE> I could say the same about me!

My Dad uses his through warm weather, though he hasn't had it long enough to use it in the summer. I usually don't bother to use mine. The primary reason I use it in the colder weather is to block wind and conserve fuel. It's especially useful for those long, overnight cooks. I'd definitly use...

I cut my slabs in half to cook them and use a rib rack to hold them. The weber rib rack is ok, but the charbroil rack is better, in my opinion.

If it were me, I'd find a good, old-fashioned root beer recipe and use it for that instead. The safrole oil in the plant is toxic, as was previously mentioned. So, limit yourself to less than 20 gallons a day and you'd likely be safe Seriously though, you may just want to skip it altogether or...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank C: I also put the middle section of the bullet over (around) the chimney to shelter the wind and create a great uniform shelter for perfect...

Just as another datapoint, it routinely takes me 18 hours to cook two 7ish pound butts if I cook them at 225 degrees at the grate.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Finney: Or cut back on the salt. <HR></BLOCKQUOTE> I second that. I halve the amount of salt and rub an hour or two before putting them on. I usually prep the ribs, rub them, and then assemble and...

Yellowtail Shiraz - Australia - good value R.L. Buller & Son Tawny Port - Australia - very good Galawy Pipe - Tawny Port - Australia - Very good Ruffino Riserva Ducale Chianti - Italy - Awesome! Columbia Crest Riesling - Washington St. - good value Fife Cabernet Sauvignon - California -...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Al Silverman: Mords, Hold on !! Re-read what Doug said. Your 22 pound rib roast monster is longer not larger in diameter so the 20 mins per pound has to be modified. I think your looking at around 3 hours...

Clean the WSM? Hmmm, maybe I should do that sometime. Seriously, the only cleaning mine gets is to put the grates above the chimney when lighting coals and on top of the ring of mostly spent coals when I'm done. Other than that, I don't bother. I will be checking the dome, though, to see if...

I wouldn't worry too much about the uneven burn. Fire is fire. When using the MM, I'd scoop out out a well in the middle of the unlit coals and dump all the lit coals into that well. If you spread the lit coals around the top too much, you may not have enough concentrated heat in one location...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: I'm looking forward to my first below freezing cook on my WSM's on thursday. Low is supposed to be 18. I know it's not cold for you boys up north but that's mighty cold for Tennessee. Gonna do 2...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham: I think the only reason I would try adding a second middle section was if I wanted to hang something in the cooker and needed the additional height, like full slabs of ribs. I think some...

Steve, I think you should plan at least a minimum of 12 hours. More likely, you will cook 14-16 hours. This time of year it's even more important to keep the wind away from the WSM. Insulating the WSM is even better if you can. I've read some people here use hot water heater jackets for this. I...

Looking good, Bruce! Where did you get the kamodo lump? I get up to Troy, MI several times a year. Since I couldn't get anyone in my area to split a pallet, I'd split a pallet with people up there if that's what you have going on

Hi Ron, This weekend's game should be interesting. I'm rooting for the Buckeyes of course, but I always look forward to the competition of the game. Anyway, I have some thoughts I can share. For gloves I just use lined heavy duty kitchen gloves. Nothing fancy and pretty inexpensive. I...

I'll ditto what Don said. Generally, back ribs take me 5 hours or so and spares take 7-8 hours running 225 at the grate as measured by my Guru. I always forget to put the sauce on toward the end of the cook. Someday I'll have to remember to try that. I usually serve them up dry and let my guests...

Leave the top vent wide open. I've had a Guru for over a year and that's what I've always done. I still don't know why Fred says to partially close it. As for smoke wood, on a brisket I use about 4 fist sized chunks and that's it. I don't like super smokey flavor, though.

Go check the bathroom for some cotton balls and vaseline. Dredge a cotton ball in vaseline (coat it liberally). You can several in a 35mm film canister. One should burn for 10 minutes. I use these to light campfires when I go backpacking because they weigh almost nothing and are more or less...

You can also use the old backpacker trick of a cotton ball dredged in vaseline. Store them in 35mm film canisters for when you need one. They should burn for about 10 minutes. The paper towel/vegetable oil trick is the same principal.