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Be careful about dumping the ash. Coals can stay hot buried in it for many many hours after all the vents have been shut. I smoked last night, and 15+ hours later, coals in the ash were still hot enough to burn my hand. Kev

I don't use one. I like tending to the fire and the challenge of temp control. That being said, I do occasionally find myself thinking it would be nice to set it and forget it. Kev

I'd pull it and vacuum seal if you have a food saver. Very easy to reheat in a large pot of boiling water. If no food saver, put it in a ziplock bag with as much air taken out as possible and try reheating in oven or in a fry pan on the stove. Search for reheating techniques and you'll find a...

I remove the skin. It trims off fairly easily and allows for more bark. Kev

if you're certain the probe isn't getting too close to the fire, more than likely it's the battery. It's odd that it's taking an hour to register HHH though Kev

I'd leave them on for another hour, they should be fine. Also, you could try wrapping them in foil for 45 minutes or so. Kev

Jason, I had the same thought. One of my WSM's is out of round and leaks pretty good. I've learned to compensate for it but would like it to be tighter. My concern with those gaskets is that they are made of fiberglass, and i didn't want it near my food. **Edit** Gasket Link Kev

you should be able to fit at least 4 decent size butts on the WSM. A general rule of thumb is that you'll get about half the uncooked weight from a cooked butt. (10lb butt = 5lbs cooked) as far as sandwiches, alot of people here say 4oz of meat if having other sides and food. I like 5-6oz...

They are definately hard to find around here. Market Basket in Woburn has had them on occasion, they stock bone in picnic all the time though. Kev

Hey Michael, At what internal temp did the meat come off the WSM? did it rest? if so, how long? What was you r avg temp of the WSM during the cook? Kev

The 1st thing i can think of is that air is getting in from somehwere else, lid, center section, door, and causing the temp increase. There are quite a few posts in regard to making your WSM more air tight. The other is that there was so much fuel lit before you closed the vents, it's still...

I don't recall the recipe name, it was something along the line of "sweeet and spicy" cherry ribs. I made the rub they suggested (ribstars "best" rib rub, i think) and the cherry mop. For the rub I substituted light brown sugar for the "superfine" sugar that it called for. Kev

well, i found the paste and finally made the ribs. I can't believe it took me this long. Jane, I used the brand you recommended. The ribs were outsatnding. A great contrast of sweet and spicey. A couple of modifications to the recipe, i didn't marinade the ribs (b/c of lack of time) and...

Rita, I would definately do it that way again. I brought a large pot of water to a boil, shut it off and dropped in the bags (still frozen) for about 20 minutes. Came out moist and hot. I split the 2 butts worth of meat into 6 bags. When i packaged it I tried to spread it out so it wasn't...

If you have a vacuum food saver you could do the butts the weekend before, pull and freeze. Then just reheat that day. I had 25 people this weekend, and the 2 8lb butts i made were gone quickly. I also had two chickens and 15 racks of spares. Plenty of ribs left over but the pulled pork didn't...

I like Shiraz with my Q. "Yellow Tail" is a great less expensive Australian bottle, $6-$7 where i live. Kev

Fired up the WSM at 10:00 AM Started with 8 lit briquetts of Kingsford on top of full charcoal ring, 2 med-small size chuncks of pecan that i made into very small pieces with a hatchet were placed through-out. One bottom vent 20% top vent 50% all others closed. No water pan at all. Temp rose...

Thanks for the suggestions Kevin. I'll post my results. It's supposed to rain here tomorrow, so it may have to wait. Kev

i was going to give this a try this weekend, following Chris's technique in the cooking section. If anyone has tried this, and could offer some tips and suggestions, I'd love to hear them. Thanks Kev