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Nothing better than spending Christmas with family, Lew. Enjoy!

I've noticed that "so..." is the new "you know?" Santa already brought it - a GMG Daniel Boone pellet pooper. I've still got my Webers, can I still hang out here?

Can't wait for the after pics!

I cooked 3 butts in my 18.5" when it was 20 degrees and 20mph winds. As others have said, block the wind and you will be OK.

Black. Exact same box they sent me for my Silver C.

Welcome to the forum!

If you're new to smoking, you're starting out right! Where in GA?

Geez, only one WSM? What's wrong with you? Great looking family!

Wow! They replaced mine when it was over 10 years old! I've always had great response from Weber. Maybe things are changing?

The lower box of Weber gassers has a lifetime guarantee. The one on my 2002 Genesis cracked and Weber replaced it. Just register your grill with them, even if you have had it for years.

My BIL tried butcher paper and got good results, but went back to foil. I wrap briskets in foil at 160, take them off when probe tender, separate the point and flat, and wrap the flat in fresh foil and towels. I put the newly wrapped flat in a cooler to rest and make burnt ends out of the...

No need for a dry run, plenty of good advice and instructions in this forum and on the main tvwbb.com site. Enjoy your new smoker!

Happy Thanksgiving everyone! I'm thankful for being able to spend Thanksgiving with my son and his girlfriend... and my wife of course. Thanks especially to the Man who made it all possible.

Welcome, Dustin!

Wouldn't be the first time.

:confused:

Get a couple of cheap oven thermometers and put them on the grate. Compare them to the builtin thermometer. Do this a couple of times and you will know how actual grate temp compares with the builtin thermometer.

Wow! I'm glad I control temps manually!

Got the sale flyer from ThermoWorks, but my Maverick is still going strong. Maybe when it breaks...

If you're cooking it 16 hours, fill the ring level with the top, take 15-20 coals from the center, and light. 16 hours is pushing the limit for me, but then I cook at 250 or higher. Good luck!