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Thanks to all for the input. I ended up pulling it because it was pretty much pulling itself apart anyway. Sprinkled some rub on it and spritzed it with the baste, and we'll warm it up on Saturday!

My pork, that is. I'm smoking a couple butts tomorrow. I'll need to refrigerate them to serve on Saturday night. My question is, should I refrigerate the butts whole and pull them after I warm them on Saturday, or pull them tomorrow night after they're done and just warm the pulled meet...

I called to have the knob replaced under warranty. No problem there, but they told me the only way to get the knob is as part of the door. So they sent me the door, and now I have two aluminum doors to go along with the SS door I put the new knob on. Guess too many rather than not enough.

Thanks Glenn. I'm learning the one thing that seems most indispensible when it comes to Q...patience. It seems the less I stress, the better things come out in the end.

This better work! http://s812.photobucket.com/al...current=IMG_0235.jpg

OK, who can tell me how to get a pic into my post?

Dag, I am useless at this, gonna have to regroup on the pic!

And so much better than the first! Three racks from the local butcher, about 3.5 lbs per, in the fridge overnight with the rub my wife throws together and puts on her tri-tip (I'll get the recipe next time!) I tried water in the pan for the first time and they went for 4.5 hours pretty steady at...

Wait, you mean...I have to...clean it after I use it? ;-)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Pietranczyk: Jared, I had a similar problem with the mid-section being about 5/8" out of round. I got a new one that was darn near perfect. I...

That is seriously intrepid. I think I need to step up my game!

Just did my first HH brisket yesterday. A 15 pounder, it took from 11:50 until 3:15 before I foiled it at 170, but then it was unbelievably tender and ready to take off at 4:30, though I gave it an extra 20 minutes minus the foil to bark up. I had a tough time keeping the temp consistently...

Naturally, I'm the one with the first issue. No biggie, new one on the way, but now I'm thinking maybe I did something!

So I used my new 22.5 WSM yesterday for the second time, and the knob on the door fell apart. The metal threads inside the plastic handle popped out and rendered the entire assembly worthless. (New one on the way, but still...) My point being, am I the only one who thinks the assembly is kinda...

Well, I ended up just leaving the door off completely. It ended up fabulous. I now know exactly what it means for a fork to slide into meat as though it's butter!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: No worries, just crack/ offset the dome lid a little. I have the same door on my new 22.5 WSM as well. Works perfectly! </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast: I have an older WSM 18". I always keep the door upside down, if I need more heat, I prop i open with cheap tongs that have teeth on them. It...

Newbie alert...what exactly is an ABT? Besides something that looks positively scrumptious, that is...

So I'm doing my first HH brisket today, and so far so good on keeping the temp up with just the vents wide open. However, should I need to prop the door open, I have a problem. Seems my 22.5 WSM has an arch at the top of the opening, which means there's no way for me to secure the tab from the...

Thanks Bob. I've actually heard of Rancher but didn't make the connection. Sounds like I'd be safe using it for my first smoke. Decisions, decisions...