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Chrisnole88, Interesting ... I live in The Great Open-Air Oven Experiment (known to you as Phoenix, AZ) and I don't have any temp control issues. I use water and can idle the WSM between 225 to 235 without much problem even when the air temp is 105 - 110. I do find I only use one bottom vent...

The boneless shoulders I got from Costco looked like they had been butchered with either: a) a grenade b) a maniac wielding a chainsaw I had a fit trying to get those suckers hog-tied. Finally just took it all off and I'm hoping for the best when it's time to turn.

Three hours into it with the temp bouncing between 228 and 234 (gusts of wind I guess). I'm expecting a full 12 hour pull for this but I'm not too certain. This is the most meat I've had in my WSM (21 lbs) and so I'll have to play it by ear. If it hadn't been o-dark-thirty and I would have...

Well, up at 5am and took two boneless shoulders out of the brine this morning (15 lbs total). Went into the WSM and dropped in a dry-rub beef brisket with them at 6:30am. Seems I have my day set for me! Dave from Pitt, PA: what brine brew do you use?

It sure sounds like a safety issue. If the pan gets much about 250 - 275 degrees F you're going to convert liquid to steam on contact. The pan also has enough mass to hold an impressive amount of heat empty. I'm in the process of trying to jury-rig an external water monitor and fill pipe...

Listening to the Mount St. Helens eruption report and reading the WSM blow ... kinda draws an eerie line. Glad no one was hurt. I, too, have not graduated yet to sand. Something about the water mass draws my heart over the sand. Pro'ly just too dag'on ol' to learn a new trick.

I've done a lot of butts on my WSM. I even did a "tasting" where I brined one shoulder and didn't the other. Seems that 5 out of 5 taste testers could tell the difference; the brined shoulder was said to be "juicier and more flavorful" even though I was meticulous about ensuring the care of...

When I was in Raleigh, NC I used to go to a small BBQ place that made an easy vinegar sauce: Equal parts distilled and apple cider vinegar (I use 1 cup) 1 Tbsp Crushed red pepper 1 Tbsp Cayenne pepper 1 Tbsp Kosher salt (I like mine salty) I've also left out the dried peppers and plunked in...

Shawn, I've been grilling cowboy steaks (bone-in rib-eye, frenched) that are between 2 1/2 and 3 inches. Like you stated above, it's the quality of the meat that matters most. When I can't afford Prime cuts, I'll go with Choice or go without. Your call to let the meat come to a warmer...

Regardless of what you drink, Art, it seems you've found the second ingredient -- alcohol (smoke being the first). If you like reds, try a California Zinfandel from the Dry Creek area or Petite Sirah (nothing petite about its taste). They are a bit more affordable than Cab Sauv or Merlot...