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Shawn, What water pan are you using with this mod? Are you using water, sand, clay, or nothing at all. I use no water and can keep 300-350 all day long with one vent but I cant get above 400. So I have been planning on this mod for over a year. Cant wait to do it. Thanks

Robert the brisket looks good nice job for the first time. I would try a small 9-10lb packer brisket next time then you will have burt ends and lots of left overs. Also you can score the meat next time so you dont have to try and find the grain of the meat. How much wood did you use? Try some...

That WSM is waaaay too clean get cooking!

Over a year ago I posted how my TelTru was reading exactly 25 degrees below my ET 73. Well I finally figured it out. It was the 2.5" stem. That stem only works if you are 3"-3.5" over from the center of the handle. After putting a 4" TelTru in that location temps are now withing 1-2 degrees...

Shawn, I have been wanting to do this for a while now for the same reasons. Question did you puruchse actual WSM vent controls and rivit them in? Please email me or send me pics.

Rob, You can order from www.hawgeyesbbq.com you will have them quickly. Click BBQ Accessories at the top they are twards the bottom of the page 9.99/EA

Okay first off use the Minion Method for starting your charcoal check the operating tips and mods section of this site. Next are you saying you cooked your chicken at 173 cooker or you cooked them to an internal temp of 173? I would have to suggest cutting your wood by half if your putting ribs...

Use aluminum tape I think it should be in the heating and cooling section of your local Home Depot or Menards. Although air leaks can be a good thing!

Thanks everyone, Seth and Tim that camo pattern is shigograss.

Hey guys and girls I just had a team logo made by Patrick at bbqlogos.com Let me know what you think. SmokeHunterLogo

My smoker probe is shot where can I get a new one?

Have you guys seen this looks cool! We can do whole hog now. Pro Stacker Click Here

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> forgo the very low temps. They don't help </div></BLOCKQUOTE> Kevin is this true?

dont ask how but i dropped mine into a lake.

I have brined several butts I would say it adds a little more moisture.

I have had left over marinade in the fridge since December is it still okay to use?

Has anyone tried this in competiton?

Standard cook them at 275-300

Pour about 1-1/2 to 2 cups of apple juice in a crock pot or roaster. Mix well every 10minutes or so. You may want to add more liquid or sauce if desired.

Dan, My friend from Braidwood IL has been making these for years...I have never seen anyone else with the recipie. Cool