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I shopped around for something that would cook those briquettes in nothing flat, and decided on the Harbor Freight propane weed killer - hook it up to a 20-LB tank, and you're set - only problem with this device is the push-button igniter isn't worth squat, and you need to get one of those flint...

Can't impart that smokey flavor in the oven like you can on the WSM, Jeff - but you can "convert" the WSM to a grill - no need to use the whole works, so to speak: http://www.virtualweberbullet.com/grilling.html Regards, Rooster

Jim, if yer lookin' for a burger sauce to try, you might try this one I came across - it's not too bad: 1/4 C Kraft Miracle Whip 1/4 C mayonnaise 2 heaping Tbl Wishbone deluxe French salad dressing 1/2 Tbl sweet pickle relish 2 heaping tsp dill pickle relish 1 tsp granulated sugar 1 tsp...

(HEAVY sigh)....I guess the good old days of .99 per pound butts have pretty much gone the way of the dinosaur - used to see it on sale at that price not too infrequently here in SE Virginia; jumped for joy to see it this week at $1.49 per pound - lousy &*%$ ethanol's to blame, I s'pose - not to...

Thanks Jim!

Thanks for the reply, Don - but, throwing caution to the wind, this morning I placed my sliced London Broil in a crock pot along with the sauce, and after 3.5 hours on low, the meat was fall-apart tender. This may be a way to rescue those cuts of beef that didn't quite turn out as expected... I...

Last weekend, I marinated and London-Broiled a top round cut of meat. I took it off the OTG at 145º - we prefer medium - and while flavor was great, it was a bit tough, despite slicing against the grain. I have enough leftovers for a couple of more meals, and am curious if placing the meat...

Howdy, Steve, and welcome to the forum - let us know how your smoke turns out - as for me, I've been soaking a London broil (yep, not the cut - the method of cooking) in a Hawaiian rib eye marinade since yesterday morning, and plan to put it on my OTG tomorrow.... Regards, Rooster

Rene, I use a 16-inch foiled saucer - placed in my foiled water pan - in my 22.5 WSM, with great success... Regards, Rooster

Some of the purists would take you to task on even THAT...they swear by using only the palm of their hands to test grill temps (uh, thanks but NO thanks to that one) and the touch method to gauge doneness - gimme the techno stuff every time! Regards, Rooster

Thanks to all for the input; guess I'll cut a few inch-and-a-half-thick slices on the band saw, trim the bark - Dave, it's as though it was glued on, still, BTW - and try a couple of cooks both ways before deciding whether or not to go to all the trouble of skinning the remaining stock...

I've had some short cherry limbs "curing" in one of my sheds for about two years now, and I'm pretty sure it's ready to cut into chunks and use; am looking for input - hopefully based on personal experience - that either counters or substantiates Gary Wiviott's contention that bark on smoke wood...

My WSM top vent is just barely cracked when trying to achieve low temps in the 225-275 range with my DigiQ-DX; I've experienced - like a number of other folks - that it's kind've hard to achieve higher temps. I experienced this when I smoked my first turkey (an 18-pounder) on the WSM this past...

Except for the rotating schedule remark - been retired for seven + years now - you took the words right out of my mouth, John....

Chris' instructions recommend 2 chimney's worth of charcoal for smoking a turkey (at 325º), but that's for an 18-inch WSM; will the same amount work for my 22, or should I increase it? If so, by how much? The bird's an 18-pounder, by the way, so it should be a 4.25 to 4.50-hour process....

Just ordered mine from Home Depot - free shipping (in 3-5 days) - $62.99 w/tax. Wife will no doubt be THRILLED to learn I've added another grill to my arsenal!!!

Dave, you and Dwain may have a point - guess it's the tightwad in me, not wanting to use the charcoal on a single butt (I generally cook two plus a brisket flat each time, and freeze for future use)...on the other hand, I wonder just how successful I'd be basting with liquid smoke??? (I AM being...

Maybe I wasn't clear - the butt was wrapped only after the internal temp had reached 200 and it had been taken off the grill - it spent about 8.5 hours cooking, and was exposed to hickory chunks smoke for then first four hours....

I decided last week that I'd try doing a butt - for pulled pork - on my Summit gasser; have smoked chickens on it before and they turned out pretty decent. Rubbed and wrapped a 7.5 pounder last Wednesday, left it in the fridge until 5 AM Friday morning, and put it on about 6 AM, with the grill...

Simple works best for us simple-minded folk - equal portions of Paprika, black pepper, brown (or Turbinado) sugar, and Kosher salt for the rub; I stick with the flats exclusively.