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See above response.......... The only thing I did different was to put some foam padding at the top and sides (under the straps) where the lid fits into the center section. I also put a bungee around the middle to keep the door on. Be careful so you don't bend the top vent! MikeZ

Jerry, I purchased a "Hitch Haul" carrier from Walmart. I think it was around $50.00 They had to special order it because I have a 1-1/4" hitch instead of the 2" they normally stock. I fit the WSM, Weber kettle and my Smokey Joe on it for a contest. You don't even know they are back there. MikeZ

Never tried that! I've done the pineapple slices on the kettle (high heat) dipped in coconut milk then dredged in cinnamon and sugar from the How to Grill book by Steven R. (BBQ Bible fame) They are a crowd pleaser. MikeZ

Brian, You may want to give them a call. I got my bag given to me when I was in New Holland earlier this summer for the Paul Kirk class. If you find it in the Lancaster area let me know where. I'll be up that was over the holidays. (814) 849-2302...

Matt, Just wanted to say thank you....... Ribs are my pick. MikeZ

I did a 10-12 lb. brisket this past weekend with my Pitminder. Top vents full open and about 5 chunks of pecan. It took a little over 12 hrs. It turned out perfect...... MikeZ

Where do they commonly sell Humphry Lump in Pennsylvania? I'll be up over the holidays in the Allentown area. MikeZ

I'm doing my first brisket this weekend! I bought a Pitminder from the BBQ Guru people and it's being delivered today (so says the UPS site). It should be fun. I'm stopping at Sam's on my way home for the brisket. They all looked pretty big when looked earlier this week. I'll probably put a butt...

I'm using the local Farm Fresh Supermarket. They sharpen them for free! MikeZ

Thanks Larry...... I'm starting to become a converted Skins' fan. Being from PA it's a difficult change. I think the hiring of Joe Gibbs has made the difference. MikeZ

Looking for a good rub recipe for ribs. What are people using in competition? I have some TexasBBQ #1 I was going to try with the "Competition Ribs" recipe. MikeZ

My wife does a chicken/turkey BBQ by shredding the meat then adding some cream of celery soup, salt and pepper. There are places in Pennsylvaina that actually have it on their menus. I've never had chicken or turkey with a red sauce. MikeZ

The class was held in New Holland, PA. It was about 6 hours from where I live. Just happened that we were going up to visit relatives that live an hour away from New Holland. They charge a little over $200.00 for the class. There were two people per smoker. I took mine along. There were about...

Here are a few pics from the Paul Kirk class I attended last month. http://www.jlab.org/~zarecky/Paul%20Kirk%20directory.htm

Nick Do a "Find" on Foodsaver. There is a ton of info on the site. MikeZ

Funny......... I saw the same thing at my Super Wally last weekend. I steered (no pun intended) clear of it. I know they have the packers at Sam's and Costco. MikeZ

My experiences with the Weber service department have been excellent. I bought a Smokey Joe Gold that had some missing parts. They sent out the new parts no questions asked. I had them at my front door in 2 days. What more could you ask for... MikeZ

Do most people leave the point on while smoking? MikeZ

I wouldn'd drill a hole in the side of the WSM. I've purchased a set of eyelets from the BBG guru people to run the wire through. http://www.thebbqguru.com/accessories.htm look at the above site. They work great. I can get both probes through one eyele installed in the top bolt hole. MikeZ

I cooked it at around 350. I also used oak. All I did was follow the TVWB recipe. I had one of the bottom vents open 50% and the top vent all the way open. http://www.virtualweberbullet.com/tritip1.html MikeZ