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Larry, Just do a search for "Weber handles" on ebay. They are listed now. I may order three for my red kettle today. MikeZ

Never been stopped because of the license plate. I've had the older WSM for two years now. I found it behind a neighbors storage shed that I passed on my way home from work. Just made him an offer. You can find replicas of the handles on ebay. Thay are pretty well made. MikeZ

http://www.jlab.org/~zarecky/BBQ_pics/HH.jpg

Jeff, I carry two WSM's on my Hitch haul to contests upright. The hitch Haul is the 1-1/4 one. Email me and I'll send you a picture since I can't figure out how to add one here. MikeZ zareckyatjlabdotorg MikeZ

There's someone selling new wooden handles and used wooden handles on ebay right now. Just do a search "Weber wooden handles" I bought some of the new ones in the past and they are very nice. MikeZ

After I pull all the meat from the butt I sprinkle in some of the rub and then spray with apple juice. Then I mix it up with a large spoon. It was my wife's idea! MikeZ

Robert, I think if you read some of the posts here and info from the BBQ Guru people they recommend a water pan with 5 uncurmbled sheets of aluminum foil and a foil over the top (for drippings). I've been using this setup for a few years with my Pitminder and Digi-G II's. What are other people...

I don't understand? If you close the fan damper all the way then the fan won't work. MikeZ

Great idea. Very simple to make. Thanks for the info and great pictures. MikeZ

I did a cook this weekend with my Digi-Q II and had no problems. My last cook I had the opposite problem to Ed (temps too high). I found that my vents were loose and they kept opening (bottom). This cook I started with less fuel for the MM (only 10). I went 16 hours with temps between 230-236...

I'm doing a 4 butt cook this friday and I'm using my new 10 cfm fan for the first time (the one I thought was overkill for a WSM) I was going to leave the damper slide fully open until up to pit temp and then close it half way for the rest of the cook. Is this what other users do? MikeZ

I think that the Guru eylets are worth the money. You will understand that after they are installed. It's a clean well thought out tool for your WSM. MikeZ

Thanks for all the info. I plan to start the thaw process (in the cooler) on Wednesday morning for a Friday morning cook start. MikeZ

This past weekend the local Farm Fresh had bone in pork butts for $.98/lb. (2) packs each butt over 8 lbs. I bought (2) of them and put them in the freezer. I wish I would have had room for more. What's the best way to thaw them? I was thinking about placing them in a cooler to thaw rather than...

I'm asking if there is a need for anything other than the automatic temperature control system? MikeZ

I have a DigiQII and was wondering if people use their Maverick(ET73) or Poulder remote theremometers as a backup check for meat & grate temps? MikeZ

Just call Weber Customer Service. They will be happy to sell you one. 1-800-446-1071 MikeZ

First,there's nothing technical about it. It's all about the patience waiting for the meat/fowl to be done. Just read the cooking section on the site and start trying the recipes. Start with a butt (very forgiving) and go from there. This site will show you how to start a fire and maintain a...

Only two cooking grates (top & bottom) unless you did a mod? I cook my ribs on both grates. The bottom grate is usually a little cooler than the top. I've never had any problems. I usually cut my ribs in half and use my Weber rib rack. MikeZ

Yes, very subjective! Both are great units (stoker vs. guru). I guess it's all what you want to do with them. You will find that people are very passionate about both. I have (2) BBQ Guru Digi-Q units plus a Pitminder. They all are easy to use and help me get a good nights sleep. I don't...