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Who makes the themometer in question? I know I had a problem with a brand new Polder. I also know I'm not alone with having problems with Polders. As luck would have it my problem happened during my first smoke with the WSM. Lucky for me I realized it was the themometer and not the smoker...

I can't help you in South Jersey but if you are ever up north you could stop here. Jim

What brand of thermometer were you using? If it is a Polder I have been there, done that. Others on this board have also had the same problem. As for the butt, don't toss it! Wrap it in foil and put it in the oven at 300. It will finish pretty quick and still taste great. Just make sure...

One question. I know the recipe you posted lists garlic salt, but does it really call for garlic powder? I think that would make a big difference as to how salty it would taste. Jim

I also am able to get 18+ hours on one load of Kingsford. I use the MM with a mounded ring of charcoal with 15 lit placed on top with some smoke wood. I am in the school of not lifting the lid untill I think the meat is done. I don't know if this helps but it works for me. All I do is tap on...

I also use the roasting bags. As noted it works great, less brine and better coverage. After putting the bird in the bag I then place the bag in a bucket with a lid from Home Depot. I put the whole thing in the refridgerator. It keeps the bird and bag upright and in case it leaks, it's...

You're not the first. Look here. Jim

Spread across the top works for me. Jim

Same here with the wind. The gusts are so strong any wind break I could come up with would most likely blow over and take out my smoker. I was thinking of doing a couple of chickens but I'll wait for another day. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell: Tried something new the other day. Didn't have newsprint on hand, so I tore off a piece of Charcoal bag and used it. The heavy duty paper...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Rickert: One last question. I started to remove the membrane, but when I lifted the edge, there was bare bone under it. Did the butcher possibly...

There are a bunch of great looking and performing knives in this thread. My personal favorites are Kershaw Shun line. I have several and every time I use one it brings a smile to my face. Jim

I just paid $11.98 for Kingsford 48# twin pack in Home Depot. Is that about right or can it be found for less elsewhere? Jim

I hate to say it but my very first smoke was almost ruined by a brand new Polder. Luckily I figured out the problem was the thermometer and not the smoker. The Polder was still reading several hundred degrees sitting on my counter long after I thought I was done. Jim