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The 100ft range is line of site. Any obstructions will reduce the range. My first one would not pass through a pane of glass at 15' and was most certainly defective. My problem was with both the receiver and the transmitter. The transmitter would die if I turned it on and replaced the back...

When using the GURU, do not put water in the pan. Put three layers of crumpled aluminum foil in the fan to act as insulation layers and one clean sheet of foil to catch drippings. A water or sand heat sink will "confuse" the bbqGuru.

There are no such things a dumb answers, only dumb responses. This is where I can contribute. 1. Fill with water and use as designed. It acts as a heat sink and helps to keep temps low. You'll burn a little more charcoal as water absorbs a LOT of heat. You will also want to keep it topped...

Yah, I know what you mean. It's one of my biggest gripes. I have been reduced to the point where I am considering replacing my perfectly serviceable gasser grill with a kettle now and it's all the fault of these durned discussions.

I'm doing my best to convert them here on the left coast.

Uhh... Mords, I'm not a BBQ pro. I am a lowly engineer. I read in threads on this site that a cotton T-shirt works well, added a little research, and made a suggestion. Engineers are generally not capable of original ideas. We combine the original ideas of others into practical solutions. Did...

Al, Foil them up and pack them away anywhere between 195*-200*. Packed in towels and insulated in a dry ice-chest, they will stay hot for a good four hours. I held a "pork pulling party" the last time I cooked for a group of friends. I provided one aluminum foil turkey roasting pan, one pork...

For this event, we specify grill meats. But I did take the WSM with me when it was my turn to cook for the whole group. The group is the sailing fleet I belong to and we get together frequently.

Scott, I'm flattered that you would include me in such an august group as Jim and Paul, but I do not participate in BBQ competitions. I only cook for myself and friends. I did participate in something of a competition this weekend, and it was a LOT of fun, but it wasn't KCBS sanctioned. Here...

Scott, There is a lot of discussion on lump vs briquet and advocates for both. Do a search and you will find volumes of discussion on the topic. For most it boils down to what works for us. I happen to use Kingsford charcoal, but might consider buffalo dung if that was all I had (ok, well maybe...

Griff, I generally don't recommend replacing wives. From personal experience, it is an expensive hobby and one can end up losing posession of valuable things (like your WSM). You might consider some recipes without wood smoke flavoring and try using the WSM more one would use a charcoal fired...

Beautiful, just beautiful. Oh, and a fine looking child. Note to self, further investigation is warranted regarding "Flanken" style ribs.

In "The BBQ Bible", Raichlen published a recipe for Peking Duck that looks mighty tasty. It's interesting that he suggests slicing and piercing the skin instead of inflating the skin away from the meat. The scallion crepes sound really good as well. I won't be able to try it this weekend as...

If you had 7 or 8 WSMs or something of equivalent capacity, you might be able to stage them so that they would be ready at varying points through the afternoon. It sure doesn't sound like a catering job for the uninitiated (like me). If I were to attempt anything close to that, I would consider...

Tom, Maybe one of the wind breaks might help. I've been in the middle of tornados and typhoons, but never a hurricane. Good luck my friend. The only silver lining I can think of is that there might be plenty of smoke woods available for the asking.

Try Craig's List. I swear one can find almost anything there. A clean 55 gallon drum would not surprise me. Or post that you are looking for one.

If I were logging my ET-73 numbers, the stuff you posted would look like chump change. (the probes are hanging in the sun in the late afternoon).

Nahh.. 500* is really hot. Any minor strands will burn off, but if it is touching metal it will cool off (even in the California sun). Burn off some charcoal and try it without preparing beef for your friend/family. It will remain intact.

Not everyone has forgiven Ford for that "pinto problem"

Bill, that assumes I don't get bored. Chet