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Can you find the lighter you lit the charcoal with?

Dave, I have done both. But typically I put my meat on right out of the frige and onto a cooker that is betwen 180-275.

Randy, Your two problems with the egg seem to have nothing to do with the cooker. Smoke ring has more to do with meat temp when its is place on a hot pit. Try taking the meat right out of the ice box and onto the pit. Second are you not using a probe or therm pen I dont understad why there...

Well why are you moving the probe at 180-190 hell 6 more degrees and they are done. Just pull them and wrap in foil. As for your probes I know the papered chef and the walmart cant be left in a hot cooker or oven for an extended period of time. I think we have all learned this and you will...

Throw it in the garbage and buy a box of toothpicks and a few long wood skewers.

Yes Remove it.

My friend has a pig roaster with revolving racks. He asked me if there is a wireless probe that could be placed in the meat. This way he wouldnt have have to stop the pit to take a temp and let heat out? Thanks Rick

Sure there is brisket for everyone after the rib tasting too. LOL Derby CT. Heck your just around the corner.

I would simmer them in beer or water for about 5 minutes then just put some smoke wood on the grill your going to finish them on. Rick

I am cooking 6 racks of spares and I am going to use 6 dif rubs and 6 diff sauces. Any ideas how I can keep them identified during the cook? Thanks Rick

My boss just called me he has several 70 yr old oak trees laying in the street from the storm today. Anyone have a big chainsaw? Rick

And a Third to that!!

I smoke under a pop up tent in the rain you should be fine that tent is only 8-9 foot high.

That Kamado is awsome looking and those are some monster spares's. Its a great sense of accomplishment when the cook is over and people start thanking you isnt it. Great Job Rick

Mike, Where are you located I think I can help you out. Send me an email.

These are nothing more than a cut up pork shoulder or pork butt. Your method sounds good to me.

If you can find some Oak it will be great with the Brisket or Pork.

Yes I remove the middle section of the WSM and it makes for a perfect tailgating gril.

I would get a peoria custom cooker

Your larger cuts of meat will only take on smoke up to the 140 degree internal mark.