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I finally placed my order last night...Thanks Bryan. p.s. I received an email with an order total this morning...It did not reflect a discount...will this be applied later?

Boy Mords...Thats what I call customer service!!!!!! If you can get that middle section "round" you could try the "Stacking Middle Cooking Sections" modifications........http://www.virtualweberbullet.com/capacity.html

That would be a great idea for the way I light my "Starter Coals" also...Thanks Keri...Never thought of that!

Took it off 4.5 hours later...internal temp=160 degrees....It was on the tough side....had a great taste though. Maybe the toughness was because of the low fat content?

I only use them as a "starter" fuel...can't say if they produce more ash....I use only 12 at a time. Did a web search....most people claim it "fizzels"...I never noticed that. I just know they are lighting pretty well for me.

Well, I'm having pretty good luck with them... As a mater of fact, I found them to light better than the Kingsford.

I've been trying the Wal-mart brand charcaol which is 60% bigger briquets...I find them to work well as a "starter" fuel over lump....Starts quick...nice surface area. Has anyone else tried them?

Well...got a late start (3:00pm C.S.T.)...just put on a 4.7lb rump. Smoking with pecan/hickory wood. I stuffed it with roasted garlic and coated it with worcestershire sauce and rub. The Temp at the dome is a steady 250 degrees...(I'm guessing a grate temp. of about 225 degrees) After an hour...

Thanks Keri...Got it...can't wait to try them....

Thanks Keri....Looks good!!!.......XXOO

Was in the grocery store recently, scouting out somthing new to cook. I came across a nice rump roast (I love a good rump...I usually cook it in a crock pot.) Did a forum search on it and no one has talked about this cut of beef in a while.....has anyone smoked one lately? Any good tips?

Oh keri, Thanks for the info...it sounds sooooo good...as a matter of fact I had a craving for some good fried okra the other day...another favorite of mine is fried pickels....do you make those? I'm looking for a good recipe.

Boy..that's new twist on the WSM...I always wanted to try Dutch Oven cooking....... Is that a "Super Soaker" in the pre rub shot? Is it for "flame control"? I imagine you can cool down a fire from about 100 feet while sitting in your lounge chair taking it easy....

LOL...Bryan, U is crazy...... Let us know how you like that $10.00/bottle sauce.

Hey Bryan, at $40.00/Gallon it must be good! Got a website link? What is the taste profile...sweet, vinegar,???? Update: I was pricing some of the sauces I have ...$40.00/Gallon is not that far off...LOL

I don't foil at all amymore...it is more of a pain when the foil "sticks" to the surface. I give it a good cleaning with "Dawn Power Disolve"....I tell ya, this stuff is good. As far as the bottom, I wipe it clean and let it go. Heck these pans are $4.99 each!

Thanks Shawn, Sounds like a very involed process...I bet it is good. Is there any other type of container which can be used instead of a stone crock?

I wasn't impressed with my smoke ring either....the brisket was great though. I started with about 7 good size hickory chunks, then added about three more about half way through the cook. Think I should be adding more? Iv'e always heard you should let the meat cook a little while before...

Boy Chet..I think your'e right!....Three at the same time!!! That's some response.

I understand Jay....I never pull my dome "straight up" I believe this would make the problem even worse. I learned this from a few "gas" pit conversions I made....lifting the lid too fast or straight up would actually put out the flame (or pull out the flame)! And with the seal that the WSM...