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Well, I forgot to mention that I do have a bag of cowboy lump, would you use kingsford or CB lump if that's all you had and didn't want to use oak?

Yes, indeed...like maple syrup without the overwhelming sweetness.

Well, I'm with you on that but at this point I don't know where I can get apple wood on short order before Sunday. I'm definitely staying away from the hickory because my daughter will complain that the turkey tastes like ham. As for just charcoal, will there be any smokey flavor?

Bruce, How was that maple wood on your cook? Were there any discernable flavors or aromas imparted by the maple?

With regards to the amount of smoke wood to use, how much would you use? I was thinking maybe three rectangular pieces of oak, roughly 2.5" x 4" x .5". Is that enough or too much? Thanks. Mike

I'm planning on cooking a 12 pound butterball turkey for the big football game this weekend. On the cooking topics section on this forum, Chris indicated a 2.5 to 3 hour cook time with two weber chimney full of charcoal, one lit the other not, and all vents open the entire time. My question is...

I just mounted a 2.5 inch stem 3 inch diameter glow in the dark tel tru on the lid opposite the vent about equidistant to handle as the vent. I used the unibit #4 to drill the hole. Quite unexpectedly, I had some difficulty drilling the hole. I had to stabilize the lid against my car's tire...

I noticed yesterday that my wsm was out of round and puffs of smoke would come out of the lid. Rotating the lid helps sligthly. I think I may have put it out of round when I stabalized the lid to drill a hole for a thermometer. Who knows. But it is slightly out of round. On my most recent...

I got the chills just looking at that thermometer. Minus 40!! Holy Toledo! Great pics.

Steve, I made your No. 5 sauce this weekend with pulled pork. This was just the sauce that I was looking for, tomato based with a little vinegar, not overwhelming vinegar like some other sauces. Also, in addition to your ingrediants, I added about a teaspoon of beef paste and about 1/2 cup of...

TJ, I put a 2.5 tel tru stem through the vent hole. The threads on the therm ever so slightly catches the opening in the aluminum vent. The problem with this I noted is that I may not have gotten accurate readings with the therm becuase the length of the threads about a half inch or more was...

Thanks Kevin and Chris, et. alia!! I always appreciate the two types of responses on this site, the bottom line/ cut to the chase approach and the scientific/emperical approach, both of which were required. Still working on those...

Finally back from church, football, soccer, etc. Before I left I had taken out the butt, foiled it and put it in the oven at 325 for .5 hours. My wife took it out and placed it in the cooler where it stayed for 5 hours. Kevin, I didn't have a chance to read your suggestion about foiling and...

Kevin, thanks. Since I am running the cooker at 275 now, Should it not burn off any bacteria, do you know?

How are you using the aluminum foil?

You did the right thing by adding coals at the 6 hour mark. I should have added unlit coals at 1;00 a.m. before I went to bed. My temps are at 190 presently. I will proabbly pull the meat off at 9:15 a.m. My tel tru presently measures 270 at the lid. My weber therm at the grate through an...

Just took some temps. 190 in one section, 185 in another. I probably have about .5 hours left to get into the 195 to 200 ranges. The problem is that I don't know how long the temp was at 175 lid, 170 less at grate. That's what concerns me...whether the meat created some increase bacteria. Mike

It's good to know that someone else out there is facing the same challenge at the same time to achieve bbq greatness. Since I have to leave at 9:30 a.m., I am going to pull it off the wsm, foil it, and throw it in the oven with a timer, for let's say .5 to 1 hour. I'll have my wife check it...

Benji, My cook is at the same point as yours. Started 1 7.5 butt at 5:30 p.m. Saturday night. Found temp this morning at 175 (lid), meat 160. Just added another chimney full of well lit charcoal on top of 20 briquettes (sp). Now temp up to 325. I have a couple hours to go or less. I will...

I just got the temp up to 325 and kept the vents partially closed. I took an internal reading and it was at 160. Is my target temp 180?