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Jeff, maybe I misunderstood your post, but adding marinade to your tri-tip won't help with doneness - and usually, neither will time vs. weight; I've had great success with tri-tips using a Santa Maria-style rub, wrapping it overnight in plastic wrap, and grilling over direct heat on my OTG...

Brett, what Timothy just posted; but you may also want to tell folks what kind of smoker(s) you have, and how much control you need - there are many different styles and levels of ATC hardware out there.... Regards, Rooster

Al, don't know if you're a fan of Jeff Mauro of the Food Network, but you might wish to try this Hawaiian pulled pork recipe of his; it's not intended for a smoker, but if need be, it COULD be tweaked to accommodate smokin' on a grill.... Regards, Rooster

Thanks, Len - and thanks to those who provided suggestions! Regards, Rooster

OK, so to begin with, I have NO pix to back me up, but here's what I did - got out my Tramontina 7-quart porcelain enamel Dutch oven (highly recommended by Cook's Illustrated, & I agree - what a bargain @ 80 bux, compared to the Le Creuset version @ 300+!); browned in OO and then removed my...

So I take it, Jim, that you're NOT going with the Cavaliers?????? Oh ye of little faith.....:p Regards, Rooster

That stuff makes my head sweat just lookin' at it...

Thanks for the replies folks, an Len, I may try a variation on that link you sent - it looked mighty tasty! Regards, Rooster

Howdy All: Picked up a package of sliced beef shanks (bone-in) the other day at BJ's; never tried these things before, so I'm unsure as to how I should approach the cook - quickly over direct heat, low indirectly, sauced, unsauced, rubbed, whatever... Can any beef shank aficianados out there...

Thanks for the link, B!

Okay, I'm stumped - looked all over for the "tuna can" mod, but can't seem to find it's origin - curious as to what it is...can someone point me in the right direction? Regards, Rooster

That DOES look tasty - thanks for the pix! Regards, Rooster

Thanks for the additional info, John! Regards, Rooster

John, two questions: Can you please share your vents' settings, and what temps did they produce? Regards, Rooster

Michael, I'll start the ball rolling by saying I've had the DigiQ DX for several years now - used exclusively with my 22.5 WSM - and have had great success with it. I can't offer anything with respect to the other devices you mention. Regards, Rooster

Dome temperature and grate temperature will be different, how much different varies from grill to grill, and from wind, ambient air temps, humidity, etc. - best thing to do is use a thermometer at grate level next to the food - however, if you DO wish to calibrate your thermometer, there are a...

Eddie, with respect to kettle temps, three particulars immediately come to mind, none of which were revealed in your narrative: vents, charcoal amount, and charcoal temps. Higher temps are dependent on wide-open vents (both bottom and top), fully-engaged charcoal, and the relative amount of...

Do any of you bank more coals to the one side where the fan blows in or just put them in as usual? I pour mine into the center of the ring, but then again, as I've opined before, the cheapskate in me cooks at least two butts and a brisket flat each time I use the WSM, so I fill the ring...

I'd think it depends on which CFM blower you're using, Neil, as well as your blower damper settings - For my 22.5 WSM, I have a 10 CFM blower with the damper closed/open halfway; all lower vents are completely closed (save the blower vent, naturally), and the top vent is cracked open about the...

Good looking victuals there, BE - the relatively-small photo sizes are probably due to the resolution dimensions (expressed as pixels) - I know Chris A used to have a maximum limit that the pix could be, but that was on the old host server - not sure if this new one has a similar limit, you may...