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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 Clint: you can crack the lid too (off set it just a little), and/or leave the door open. What are you cooking, what temp are you seeking, water pan...

With the new arch-top opening on the WSM, propping the door open old-school style isn't an option. I'm thinking of using a desktop fan and directing its flow into one of the bottom vents, not enough to stir embers and ash, but sufficient to increase the oxygen supply. This, in theory, should...

I'm going to echo this as well. I, too, had condensation in the thermometer. A three minute call has a new one headed my way. This is why spending a few bucks more makes such sense, not just for the higher quality product, but for the tremendous service as well.

Great book. Just used the basic dry cure with maple sugar to make my first bacon. Tried only 5 pounds of belly to be sure it went well, and after smoking for about two hours, the verdict is officially good, as my two sons polished off a pound in two mornings. There will be another ten pounds...

Amazon Prime isn't the issue. They ship as per agreement. If there's a delay after it ships, that's on the carrier. Unusual for Brown to come up short, at least in my experience, but be sure to get some answers!

Yeah, feeling your pain. My first smoke I not only burnt my fingers closing a vent, but I cut one finger pulling it off the end of the vent tab quickly.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek O: Even since I went to Belgium my favorite beer by far is Duvel. Tough to find in the states and sometimes its a bit pricey, but it doesn't get...

+1 big time for Amazon Prime. Not only is it how I got my WSM, I use Amazon for a huge chunk of my gift shopping, including Christmas, so that $79 is money very well spent.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim (the grillaholic): Have you guys tried any Lienenkugel? Its a small brewery in northern Wisconsin. (not sure where all it is offered, they just...

Are you cooking just one brisket? If you're smoking it overnight, could you put it on the bottom rack and do the ribs on top over the last several hours for the brisket?

I'm all about trying new things. So does anyone have any experience with Whole Foods Briquettes? They have lump charcoal as well, but I wanted to try the briquettes first.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Bark, but not hard, so that it breaks unevenly when I bite it, not chewy so much as al dente. Nice smoke ring, but nothing insane necessary. Rub should be very mildly sweet and tangy, with the focus more on savory, but just enough to compliment the meat, not to take over. Meat should be moist...

I've tested my probe, Thermapen, and dome thermometer in boiling water, and there's only a 3 degree variance on the dome unit. I have found that the dome runs about 20 degrees hotter then an oven thermometer on the top grate, so I think it's more about placement than the quality of the thermometer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.: yep, me too. it's all cherry for me (well, and a lot of birch, too). </div></BLOCKQUOTE> Birch, huh? I just happen to have a recently felled...

If I'm interpreting correctly, you're saying it's pretty easy to maintain temperature. If so, I'd agree. I've got more than a few smokes on my 22.5 now and I have to say, controlling temp is straightforward once you're familiar with your unit. I've gone with water, no water, and clay saucer...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom T (Zachulus): I don't see any reason to get beer from far away...my local micro-breweries are Weyerbacher in Easton PA http://weyerbacher.com/...

Paul, I installed the new one on the SS CB door, and for whatever reason, this one is a whole lot more solid than the original, so I guess my problem is solved.

Thanks to all. It will be handy to have, but now that I've installed the grommet, I'll continue using the probe as well.

I just ordered a Thermapen because I have multiple uses for it (the key to getting SWMBO to signing off on the purchase). My question is, would you consider it a viable replacement for a wired probe?