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Cold weather is a big plus for smoking cheese! Also, I have found that it improves dramatically after a few weeks in the frig. I smoke, then vacuum-seal and leave it for a while. It gets even better.

I made a Reflectrix blanket for the WSM last Thanksgiving, after a 40-degree blowing mist knocked my temps down while I was trying to roast the turkey! The blanket serves as an effective rain jacket and windblock. All you need is Reflectrix, shears, and hi-heat tape. Pretty it ain't. But it...

I installed a lid thermo, and use a Weber replacement thermo in the Guru eyelet just below the the grill. After an hour or so, the readings are within 1-2 degrees. So the lid will always start hotter, but it evens out.

It's better than Chili's or Fridays. It can vary depending on the pitmaster(s). It may not be as good as your backyard BBQ.

That's quite a sales pitch! But in my experience, "real" Texas BBQ is always about the smoke and the rub, and sauce is an afterthought.

A good lump should burn as hot or hotter than any briquette. I use Humphrey's, RO, & Wegmans with success. I've never gotten up to 500 though. The WSM will do 350-375 pretty easily with a foiled pan in place; tilting the lid gets it to 425-450, enough to give a bird a nice crispy browning.

If you're concerned about being chained to the smoker, don't be. Light a proper fire, check the temps starting out, and you'll be good to go for many hours. So in that case, why would you want an electric smoker?

Get some Coleman tent sealer or silicone spray at a sporting goods store. Give your cover a couple good coats, letting it dry in between. Rain & snow should bead up and run off over the winter.

Here's an efficient, if crude-looking, way to keep your WSM warm, dry, and wind-free with Reflectrix. Photo http://mywebpages.comcast.net/540perry/540perry/Misc/20...62856AA_edited-1.jpg Thermo http://mywebpages.comcast.net/540perry/540perry/Misc/20...62944AA_edited-1.jpg Guru...

If you are near one of these stores, look in the meat section for the subject item! Just had one for dinner. Straight from the package, no rub. Fired up the WSM to 400, put in 1 pecan chunk and let it go. Best turkey I've cooked, I'll have to find out what's in the brine. A little more...

Was it Cowboy lump?

The tape really is a PITA. I only took it off once though, to boost temps for a turkey. When I'm using the saucer, charcoal use is so low that I just don't use the door - it always caused an ash problem anyway. If I need to reload lump for a very long cook, I have the handles on the...

I have used the saucer for a year w/ lump. I light only a couple of handfuls, and still get temps running up sometimes. The door leaks no matter how much you bend it. Get some foil tape and seal it shut, and you'll notice better temp control right away.

For hi-temp cooks, I've been removing the Guru and just using it's hole (drilled) for airflow. A full chimney of lit lump, wide open vents and tilted lid will get it to 350-375.

I'm sure this guy makes some great pork. But to call it BBQ would just be disinformation. Kind of like going to Epcot and saying you've been to Europe.

The gasser is for thin, lean cuts of meat & fish, and when you only have 15 minutes to cook. And to light the chimney. The WSM is for real, slow BBQ. Every back patio should have both.

Or . . . Tape the door shut. Mine goes stone cold (almost) within an hour, using lump. The vents seem to work fine, I think the door is the culprit.

Saw this in a grilling article today: "Henry Ford was not only instrumental in the automobile industry, he also came up with the idea of charcoal briquettes. Being a waste not, want not kind of guy, he decided to burn the scraps left over from making the wooden parts of his cars and grind them...

I picked up a Rival SealAMeal (cheapest model) on sale at Target last year. Works great, makes quick work of the 15# of smoked butt you can't eat in one sitting. A must-have if you're planning on freezing leftovers.

I haven't fed that large a group, but precooked I would think a minimum 1/2# PP. Perhaps 4 8# butts for 60-70 people.