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I'm checking temps this morning on a Brisket cook. The cooker is stabilized at 250 degrees at the dome (Long stem 8" thermometer...calibrated). I place a dedicated grate level thermometer and it is reading about 200 degrees. Does this seem right? I know grate temps are a little lower...but 50...

Excuse me, you are right. I looked at my bag..they are black little pellets and are made with charcoal..its been a while since I used them. To be honest....I wasn't impressed with the product. Wish I had my receipt. Hummmmm......come to think of it Wal-Mart might take them back anyway.

I also beleive those are sawdust pellets...I purchased some at a Wal-Mart one time. Not much to talk about. They are OK for the price. I too, bought them at a reduced price.

Brian, First Rule of BBQ...you should always let your dog taste what you are cooking.....It's not fair to let him/her sit there and just watch. Sounds like a classic case of seperation anxiety!

It seems to me it takes a long time to "get up to temp". I am using the Minion method and starting with all vents at 100 percent. It's been about 45 minnutes and the temperature hasn't passed 200 degrees. Am I being impatient? Conditions: Slight rain (I'm under cover)..Ambient Temp=82...

Welcome William, Your'e off to a great start just being here....you will find tons of info. Hickory and cherry sounds great...try some pecan if you can find it, I think it has an awesome flavor. (Pecan is in the hickory family...not as strong) Just my 2 cents.....

Brett, Jim is correct, the nearest Acadamy to you is in Birmingham.......This is your best bet....$4.99 each! They usually have many of these in stock. Note: Be careful, there are two types in stock...the water and the charcoal pan. There are no labels on them (They are just stacked in two...

Greg, Nice smoke ring....what type of wood did you use? Did you apply more wood after the initial "fire Up"? I'm craving pulled pork!!!!

I ordered a couple of the surplus thermometers from BBQ Guru....not bad for the price. The ones I received did not look like the picture on the website. Mine are Silver with black writing instead of the White dial with blue writing...to be honest I find mine are hard to read. They do have...

That seems like a great price on the Royal Oak Lump......I can't seem to find it where I live....I have used "Real Flavor" (Wal-Mart) Lump which is made by royal oak. I personally can't seem to notice a big difference between Lump and Briquettes...(The slight edge does goes to Lump)... I have...

I must agree...even the inexpensive offsets are made of thicker material than the WSM...What you are getting with the WSM is a tight and well constructed bullet smoker.....Bullets are more efficient by design...Heat rises...Blah Blah Blah....When comparing bullets, the WSM wins hands down...

I also considered the BGE before buying the WSM....The "Egg" is a great cooker. I'm not sure if it is really designed to do indirect cooking, though some modifications can be made. The problems I had with it were: 1. The $800.00 price tag....(But Egg owners will tell you they save on charcoal...

Here is a site with a few ratings on Lump Charcoal.... http://www.nakedwhiz.com/lumpindexpage.htm?bag

WARNING---"I have a WSM...and I'm not afraid to use it!"

Try this! http://www.thebbqguru.com/productcart/pc/viewPrd.asp?idcategory=16&idproduct=82

Amen!

Boy...this is the first time I've heard of this!

Thanks Chris for the "heads Up".....

To be honest...I've tried many (crazy) ideas on lighting a good fire. The best one yet has been the simplest. Under a weber charcoal chimney I place an elevated can of "Safe Heat"...6-hour chafing dish fuel (Not Sterno, Safe Heat has a wick). I buy them by the case at Sam's club. I sometimes...

Speaking of the Simpson's Anniversary Grills, does anyone know where I might find a 22 1/2" New? I know, this has been discontiued for a while. You never know....