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I take a short skewer and poke it into the meat sideways and clip the pit probe on there. I read that suggestion on here somewhere and it works great with the digiq sensor.

Took delivery of a Chinese made IMUSA 32-qt. steamer today from HomeVillage.us and it's an exact fit. http://www.homevillage.us/im32qtcoalst.html It was $50 shipped but I'd rather pay $20 to ship it rather than $30 in gas driving around to not find one. The conversion starts tomorrow on my...

Listening to a few podcasts on the subject, I've heard that you cannot over-smoke a pork butt. Is this true?

I have the 22 and bought a lot of Kingsford Blue when Home Depot and Walmart had it on sale. I just plan on using 15-20 lbs. when I smoke meat. I also put a good quantity of meat on the smoker. I figure $40 of meat and $4 for charcoal for 1 day of BBQ isn't any worse than any other hobby plus...

My first attempt at pulled pork was a huge success and I owe a huge thank you to this board. I started with 2 butts, one at 8.2 lbs. and the other at 10.4 lbs. I injected and rubbed according to the Chris Lilly directions. Put the butts on the smoker at 7 in the morning at 275 grill temp...

Is there more height under the lid of a 26" grill than the 22"? I'm torn between a platinum 22" and a 26" but if the 26" can do beer can chicken without a lot of trouble, it might be the winner.

Good to hear!

First my set up: DigiQ DX with a 10 cfm fan on a WSM 22. I was attempting to do a high heat (350 degree) cook of 2 briskets at the same time. I used 20# of Kingford blue and pulled 40 coals for the chimney starter. Foiled but empty water pan. One brisket was 10 lbs. and the other 13 lbs, so...

Thanks for the help, I'll give it a try and report back! Tom

Half of the extended family is under 5 years old so I'm looking for a rub and or sauce for pulled pork that is mild but not bland. Does such a thing exist? Thanks Tom

My first and only brisket was 11.3 lbs and with high heat (340 degrees) it was done in 6 hours.

I just received mine from amazon / target. Also from Columbia. Taking it back today. Does anyone have a new source or pot to use?

I liked it when we first sliced into it when it was hot. Problem was, I sliced then due to little yard gnomes (children) we were unable to eat for 30 minutes after slicing. Can it dry out that quick? Should I have rewrapped it in foil instead of just covering it with foil until serving...

I do think I over-cooked it. I'm going to start keeping a log of how the cook goes and try to foil earlier on in the process. I have included some pics though! I used Kevin's wet and dry rub recipe: I gotta get me a table! After removing the point: Finished slice.

I am trying my first brisket today in my new 22" WSM. I cut my teeth on ABT's last week and some smoked potatoes and drum sticks this week. I used the Minion start with 40 pieces Kingsford on top of remaining 18 lbs of the same and about 5 chunks of smokewood and immediately put on a 11.3 lb...

When I looked at the Maverick page, I saw the 72, 73, 74 and the 75 and since there wasn't one in between, I thought it was gone. I didn't stop to think that the number 732 was after all of those.

Amazon no longer carries it and it's not even mentioned on the Maverick website. Has it been discontinued or am I missing something? I know it's available elsewhere but I was just curious. Tom