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We get that figured out then I see two new probes for the Stoker. One to measure temperature, one for the water content and the final one to analyze the fat content. We'll be smok'n then!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I have plenty of oak </div></BLOCKQUOTE> But do you have Beech? That's what Germans use for pork spiesbratten. Best kept secret in America.

"What to know about EAB: • It attacks only ash trees (Fraxinus spp.). • Adult Beetles are metallic green and about ½-inch long." Emerald Ash Borer Info Jerry let me know if you would like to do a swap. P.S. I don't want any ash!

Jerry, I have -0- apple. Would you like to be the 1st to swap for 10 or 20 pounds of oak. If so please send me an email with your address. I'll be glad to ship 1st so you can judge the quality. I'll cut the oak from 3-4 inch limbs and keep them in the fist size chunks. That's the size I...

Well to Battle Creek Michigan 20lbs from my location would be about $11 by Fedex.

I take my dog for a walk every day. As I walk I gaze at 100 foot tall white oaks everywhere. Branches fall off that when sawed make perfect chunks for smoking. Oak Oak everywhere. And some Beech. But no Apple. No Cherry. No Pecan. So I was wondering if somewhere else in America another...

I get my spare ribs at Costco and trim as described in this forum in the Kansas City manner. When I cook them in this way they are not "full" of fat. In fact I have to be careful not to overcook them in the WSM or they will become dried out.

But isn't it just a tad tall?

$9.99, no tax, free shipping. What a deal even if it only lasts one year.

When I first purchased my WSM I lamented the lack of a thermometer. Now that I have used it (and modified it), I'm glad Weber left it off. It would have been a cheap thermometer that raised the price of the product only to have me rip it out and throw it away. The hole would have been either...

You can buy a precooked ham in a store. But what cut is this ham from the pig, and can you buy this cut uncooked to use it in the WSM? Has anybody done this? I liked the precooked hams, but I think the same ham would be awesome in the WSM.

My first few burns I had trouble keeping the temp down. But now I never have to mess with the top vent. It's always left wide open.

All four of them hit 190 degrees at the same time at 15 1/2 hours. They pulled great and my neighbor was thrilled. They were the hit of the party. Thanks for all the good suggestions.

All four of them are in WSM getting happy. Small on bottom, big on top. Temp at the grill is 250. Lid is 240. I shut down all the vents to about 1/4 open. I'll stay up another 20-30 minutes to see where the temp stabalizes at and make any adjustments. Then I'm off to bed. Thanks for all...

Thanks for the quick answer. I'm looking forward to this burn. I can't wait to taste the meat and see if there is a difference with that bone. + my dog is going to be real happy!

I normally use boneless butts, but my neighbor asked me to cook a couple of butts for a party of his. He brought home cryovac packages of bone in shoulder butts. I don't think this will be an issue but I wanted to check and see if I needed to be careful about anything in particular. I trimmed...

I echo Keri's comments. I use to be a "good" griller, but as Emirel says,"I've been kicked up a notch!". All do to the WSM and this forum. I doubt seriously if my results on the WSM would have been as good without everyones help here.

Metal objects left in a smoker for over 4-14 hours seem to always come out a different color than when they went in. If you like the new color then all is OK. If not, then disposable aluminum pans are a great option at low cost.

Keith, I think that you will find that the WSM and the Performer compliment each other very well. Some folks try to cook everything on the WSM. I think part of this desire is to prove the WSM is a do everything tool. I guess that's OK but I have found many items are just done better (in my...

Good advise from Craig.