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do you just turn the knobs off or also cut the feed at the tank itself? does it make a difference? thanks, Pinny

So I've never used the water pan anyway (keeping temps in check on this thing is dead easy), and finally tried cooking with it totally out of the smoker (I used to foil it). Dried a chicken off and rubbed on a heavy coat of onion powder with a sprinkle of salt/pepper and cooked about 2 hours at...

I totally did not mean to imply that the only way to do business was to have low prices. There are many things a customer might value much more than a low price - and whatever THAT is, it's your duty to provide it if you want them to come back to you again/tell their friends about you. A good...

If you plan on turning this into a business then your primary concern is what the customer wants. Consumers vote with their dollars - if you want their "votes," you have to give as much as you can for them. If you don't, someone else will. Then that person will get the dollars and all you'll get...

Is it kinda like cooking over an open pit? Where might I find more information on cooking this way?

I hate cleaning the thing up and I always leave it empty anyway (yes I use foil, but still, it's a pain having to bother with the old foil and put on new). Is there anything wrong with skipping it altogether? What would I have to do in my cook differently (maybe flip the food every hr)...

1 chunk of maple about the size of two fists. Also my lump is made from qubec maple.

I guess flavor is the big issue for me. They always come out nicely tender, but either under or misflavored. I usually just sprinkle on some of my mediocre homemade bbq rub - that must be the problem. What types of rubs are really good on ribs? Also, how do you guys feel about basting the ribs...

I love ribs but mine are so mediocre. There's nothing especially wrong with them, it's just they're not particularly good. What are some of your most important ribs tips and techniques - maybe some of them will help me. Thanks, Pinny

I just bought a Gaggia Evolution espresso machine. To match the $225 machine I of course want to get a top notch grinder, however I don't want to spend over $300 on it (prefer under $200). Any coffee fans out there have a good recommendation for me? Thanks, Pinny

I posted about this a couple times now. I needed a way to smoke while on vacation and I didn't have nearly enough room to take my WSM. This is what I did and it worked fabulously. I took the base from the WSM and put the charcoal grate in place. Then I took the SJP grate and put it on top to...

Todd, why the SJP base over the WSM base - the WSM base is more compact (shorter legs). Great suggestion about getting a hitch. I'm gonna go to Pepboys sunday morning and see if they have anything reasonable I can take before the trip. George, yeah I hope it doesn't rain. The weather has been...

Hey, I posted a month ago that I'm going to vermont for a week with the family and I need ideas for how to cook with limited equipment. Noone replied so I'll try again now that it's more urgent. Specifically, there's no way I can fit the whole WSM in my car, but I can fit either just the egg...

My butcher sells stunning beef ribs but they go for $7.99 lb. I guess that's the trade off.

If you can't fine the weber starter cubes do (as someone earlier in this thread suggested) the following: get firestarter bricks from anywhere (walmart ect...) and cut (or break with your hands) them in to 1" cubes. They don't drop ash at all - they just burn down into a small lump. 1 cube is...

I always do one chimney lit on top of a chimney unlit as the minion method comes up to temp way to slowly for my tastes (even with an empty water pan, it usually takes an hour to get up to temp - and the whole reason I do high heat cooks is to reduce cook time). Let me ask though - does the...

Keeping kosher, I've only done spares, and I've had lots of great results. Here's what I do - maybe it will help. 1. Rub the ribs. I usually do small batches around 2-3 lbs because it's only me and my wife. I don't rub heavily as I always sauce later on. 2. Set up the top half of the WSM. Ie...

We're going on vacation at the end of august and there's no way I can fit the WSM in the car. I can fit my SJP though. I would love to do some ribs and a small chuck roll while we're up there. Anybody have any thoughts on how to do this with such a small grill. Thanks! Pinny

Was in a hurry so cooked 'em 2 hrs at ~335 degrees, then sauced and foiled for another 45 minutes. Let sit afterwards for 15 minutes. 1 large chunk of hickory (I don't like hickory with chicken, but a little bit is good with meat.) Sauce was ketchup based (with some apple juice, vinager, brown...

Even if he keeps the strictest standards of kosher, it would be possible to "kasher" your WSM. Kashering is what orthodox kosher caterers do when they want to use a previously non-kosher kitchen (say at a hotel). The kashering process for a WSM would consist of basically cleaning the cooker out...