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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Jim, I'm trying not to be dense here but I cannot envision how you are positioning the stand that supports the probe. You wouldn't happen to...

You are going to like the Maverick. First, I take the wire stand that supports the probe unit and turn it upside down so the probe unit can then hang from the top rim of the middle section of the smoker. When you place the cover on top of it, that makes the unit stand out away from the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Smith: Looking at switching to the larger Brinkmann Pan, however the measurements on this one appear different than Chris' page on water pan...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: As a former Utah boy, I think Greg is referring to Salt Lake City, Utah when he writes "SLC." </div></BLOCKQUOTE> Duh! LOL That sure looks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Kemp: They have scrub oak growing in SLC and no one uses it for anything. I wonder if it's good for smoking? </div></BLOCKQUOTE> I don't know...

All types of oak are suitable for smoking. Red Oak is widely considered the best oak to use. It is second to Hickory in popularity for smoking from what I have read about it. I have never had any experience with smokinlicious.

Being a Texas transplant, I really relate to your post. I haven't ditched my offset SnP Pro, but then again I haven't used it since I got the WSM. LOL Thanks for the post.

Perhaps you could try injecting? I believe many competition teams inject both pork butt and brisket. Here is a thread which dissuses injection and gives the recipe that Chris Lilly (Six time world champion) uses/used on pork shoulders...

Seems like one hour in the smoke is a bit light to me. I would consider smoking them 1 1/2 hours and foiling them only 1/2 to 3/4 hours. That will let you watch them when they are unwrapped back on the grill until there is 1/2" of bone showing, however long that takes. They won't be "fall...

I would be quite surprised if it doesn't brush of pretty easily. Even more surprised if there is any damage to the finish.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Groom: Yep, found it "Posted July 21, 2006 08:12 AM I still prefer the good old boilin' bag method, myself. If I'm cooking one butt, I usually...

Keri C. suggested a method for that if I remember correctly. Basically, she put them in Oven Bags, mashed them down, sealed them and then put them in ice water to cool them down. Put them in the fridge until a short time before serving and then heat them back up by placing the oven bags in hot...

How and where are you mounting the Maverick? I have had one for years which I use on my offset, but haven't yet decided on the best way to adapt it to the new WSM.

Congratulations. Six rack of BBs cost half as much as the WSM. No wonder you were a bit nervous. How long did they end up taking? Did you foil them?

Kari C's Hog-Apple Beans call for either smoked pork or beef. I would think it would be a great option for a pound of it. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/5290021414/m/5670069613

IMHO it is nearly impossible to get too much smoke into a butt due to the thickness of the cut. I wouldn't worry about it myself.

The spice might have lost a little of their flavor but this happens when they sit in their individual containers too. I found these guidelines at the University of Nebraska Lancaster web site. "Follow these tips to help you use spices and herbs when flavor and quality are best: As a general...

When I make home made turkey breakfast sausage, I add olive oil to the mix to help with that very problem. Perhaps adding a healthier oil like that would work in the case of a turkey fattie.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tormod Eikill: I often wonder how high the temperature should be when I BBQ let's say meat. What cuts should have what temperature? Forepart should be...

The Florida BBQ Association is very active. http://www.flbbq.org/main.htm There are many excellent competetion BBQ teams from Florida as well.