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Ace Hardware, standard garage door pulls, $5. Holes line up exactly w/ the WSM holes, and the cover fits over them.

I have one of those rib racks - I just retired it. It was difficult to keep the racks spaced for circulation, and really a bear to clean. I found this rack at a local store, maybe there's one near you. Great combo rib/roast rack. Looks like it will be easier to clean too.

Ace Hardware, $5, standard pulls w/ holes 6" OC (I think), installed w/ no bending req'd.

Here's the manufacturer/importer website. Good luck!

I just picked up this very slick reversible rib & roast rack for the smoker. Much better than what I've been using, and looks like it'll be much easier to clean. You can flip it over to make it a pretty nice roast or bird rack too. My local Wegman's had it in the seasonal section for $7.99...

I've done cheese twice. Cheddar big block, swiss & aged parm. Had a hard time keeping cool enough, sweated them too much, but those were warm days. Today's 25 degree high would have been perfect. I tasted them all the same day or next day, and didn't enjoy that much. I vacu-sealed the rest...

Wal-Mart had a 14" clay base in stock that nests perfectly into the stock water pan. I learned that from a post somewhere on this site. Works great and cleanup is SO easy.

No Santa Ana's here, but a cold mist dropped my temps about 30 degrees on Thanksgiving. I went out to Lowe's, bought some Reflectrix (50 ft rolls only), and created this. It definitely looks like Sputnik has landed, but it keeps the temps up and the rain off. A few holes let me see the temps...

Bruce - I buy at: Smith & Boyd 1901 E Lehigh Ave Philadelphia (215) 739-6700 They stock 20# bags of Humphrey & Royal Oak for about $9.50. Suggest you call ahead to check their hours and inventory. I also contacted another place about a year ago, they carry the same stuff: Bell Charcoal Corp...

Drop it off at Taco Bell.

Here's the last contact info I had for them: jsmith@humphreycharcoal.com Humphrey Charcoal Corporation P.O. Box 440 Brookville, PA 15825 (814) 849-2302 http://www.humphrey-charcoal.com/index.html I get mine at a fuel oil & coal dealer in Philadelphia. Great stuff - burns hot, long & clean.

For what it's worth, I remain convinced that the leaky side doors on these units cause the temp spikes. Ever since I taped mine up, the vents seem to control the temps just fine. The door seems superfluous anyway; you probably don't need to add charcoal or wood more than once every 8-12 hours...

For whatever it's worth, my WSM seemed to be much less controllable until I taped the side door shut. After trying the fixes recommended on this site, I still didn't feel like the fire was under control. Taped the door with aluminum tape, and then the vents really started to control the fire...

Amen to that (tossing the manual). I do the smaller brisket flats a lot, 4-6 pounders. Figure on about 7 hours to hit the fork-tender goal (sometimes 6-9 hours). Take your 1st brisket to 170 degrees and rest in foil 1 hour. That will be a good benchmark from which to adjust your future...

My first smoke was last February in a snowstorm. No problem. Heavy rain will be a problem, a QuikSet canopy or umbrella is a good idea. I'm looking at the BBQ Guru Silver Bullet Smoker Jacket because I don't think I could make a better one for less. The WSM cover can be waterproofed. Just...

While in my local BJ's Wholesale for some brisket today, I saw a large, flying-saucer shaped cut called beef inside round ($2.29/lb). I've never seen it before, does anyone have any experience with it, and most importantly, does it smoke well?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(2) Freezing a rack is bad for it. </div></BLOCKQUOTE> I can testify that the mushiest rack I ever smoked was one that I had frozen. The one I cooked fresh from the same...

Hmmm. Being in the car business, I see a marketing opportunity. Continue to sell the "WSM Classic" exactly as is. Then introduce a "WSM Competitor" complete with probe holes, three thermos (hood plus each level), Guru/Stoker ports, custom rain hat, oven windows, ash sweeper/catcher, and...

If you can make good Q on a CharBroil, you will be a champion on a WSM. For me the CharBroil was a learning experience I was pleased to put behind me. Of couse nothing is perfect, we make modifications even to our WSMs to seek BBQ nirvana. And no matter how much expensive jerky you make...

Pitminder (there, I didn't say Guru). 90-350 within 10, whenever you want it. Life is better on the Dark Side.