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Mike and all: Once upon a time (y'all like the way this starts?) when I was in Alaska, I stopped by a knife shop (not the mall kind) but knife/butcher shop in Anchorage, AK. Asked about sharpening my Henkels...he sed he would just use one of these and pointed to a Chef's Choice, DiamondHone...

Bye the bye... I have not had patio crack/explode when I started chimney on it...Left one helluva mess tho.

James and Bren: I am with you. Normal, safe handling of food is sufficient. I would not be overly concerned if reheated Q does not reach 160°F. I personally allow Q to thaw and then into the sammich (sandwich). It is also very good fully reheated in a brown gravy over a slice of bread/toast...

Foiling not the issue as I see it, heat expansion/contraction of the single piece of concrete I think will be the problem. JMHO

A word of caution about concrete in the pan... I remember using cutting torch on something that was setting on a concrete floor in my very younger years. Concrete when heated (super heated?) had a tendency to heat and crack (quite explosively) similar to an very cold ice cube that is exposed...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rita Y: I filled my WSM water pan 2/3 to 3/4 with sand and topped the sand with an inexpensive aluminium pizza pan (the fairly flat kind with just a 1-2" slightly raised rim) to remain on top of the sand...

Putting this cook away...final pics are posted. It is nice to know that even when the cook could have worked better, the result are still VERY edible and enjoyable.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: ...Of course, i don't use the liquid smoke... <HR></BLOCKQUOTE>I would hope not. Too think that you even uttered it from those sweet lips. I have a lot of reading to catch up on and will get...

Larry: I like it but...make sure you have good piece of foil on top. I have 'drippings' that have gotten thru into the sand...suspect will have to be cleaned (or changed) one of these days. This may not be an anomoly as I have seen others around the board mentioning it. But it still beats...

UPDATES on timeline have ** preceeding times. In rush to foil and get meat in oven did not get intermediate pics (sorry all ). Small corner of butt happened to pull of in my haste. Must say that the southwestern bent I aimed for was attained. Have been reading about tacos and taquitos on...

Just checking in...dome temp down to 220° so shook off coals and added a few for good measure. (yawning face) **Shawn, it is the morning. U mean later today? ** ***MattJ need nickname...mebbe Thumper? ***

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: (the neighbor's cats---drives 'em crazy to smell bbq all night) <HR></BLOCKQUOTE> Do I detect a bit of Sadist here? (In a good way of course. Cats a fun to torment, uh...I mean, tease.)

Matt: Leftover ribeye pic is posted.

Awright awready...took picture of leftover Ribeye. This was a marvelous piece of fork tender meat topped with Smokey Bearnaise sauce. Links are above.

Pics of the Butt and Sir Charles are now available.

From the "What wine with smoked bologna" thead, I got a lead on Goats do Roam which is quite nice.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Shawn W: ...suggestion: try 1-2 mesquite only for an hour or so <HR></BLOCKQUOTE> They're reeeeally small but will check bout 1530 and pull what is left. Tks.

Ahhlllrighty then... got the ribeye, butt and chuck...just checkin' in here as to procedural issues. My plans<UL TYPE=SQUARE><LI>14:00 Sear RE (ala Shawn) <LI>Minion and put on Buttered RE w/ 2-3 chunks of mesquite<LI>**14:30 Already behind timeline...but RE is on w/1/2# butter and 3...

Hey Susan: I'll be with you tonight. Butt is in fridge already rubbed and headed over to local Publix to pickup Sir Charles and a "Shawn" ribeye. Will kick things of this afternoon with the ribeye and then put the butt and chuck on for the over nite. Have yet to decide a rub for the chuck.

Rob: Check out this page, Measuring Temperature. There is a real wealth of info on this site.