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I was so excited to meet Mike Durso in person today. He even took time to take a photo with me in front of Tim Clendlings banner.

Check the Rub section.

My wife ate some raw pork sausge inside a calzone tonight. Should we have any concern? Thanks Rick

thanks bruce I will give it a try next week.

Two guys I know use them every year at a local rib cook. IMO they are fire hazzards. And use a ton of fuel with no way of controling it.

I work in the packaging field and this came across my email today. I thought it was creative. Gangster Theme Packaging

I used about 2lbs of meat loaf and 2 whole eggs. I cooked about 325-350 I want to say I pulled and let it rest around the 140mark.

John, I make it quite a bit. I use my WSM for meat loaf all of the time. Now the majority of my ground is cut with 1/3 pork. I have done it with 100% venison but added egg or some type of fat to it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Appearance wise, they were certainly a lot smaller than what I'm use to (but turned out to be a nice big portion for a hungry eater) and had a far amount of marbling despite...

Andy, I had a post on this site (you can seach for it) years ago where I had the same issue your refering to. I have found until the cooker really settles in the meat may cause a difference in lid temp vs grate temp. I have also found that 3" off the center of the handle is ideal for mounting...

Cook still going 4 big butts at 167 internal right now. I have 3 packers to do tonight. This WSM is gonna need a rest after 48hrs of cooking. O and buy the way there was a plate of burt ends and a cold beer on the front porch this morning. I think my WSM left it out for santa. LOL Good luck

Tim, You and I both had the same idea tonight check out these crazy pic's.

TIMMAY Check your email

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'll preface my question with this...I, my family, and all my regular BBQ friends love my ribs. I have made several batches for others at their request. Have never had a...

I all most always add lit or partially lit. I have tried adding unlit in the past and have had temp spikes and drops its just not consistant.

Carl, What were the temps in the cooker. Seems like they were 200 or below for that to take 18hours.

I used mine for the first time on Friday and Satuday. I worked perfectly. Go for it.

Thansk much...I hope to try it out next week.

Just wondering if there is any mods or tricks I need to know about before using the pit minder for the first time. I opted for the larger 10CFM pit viper blower. Thanks Rick

Is 2.09/lb good for beef ribs in the cryo IBP