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Ditto on the PDT300. My son used to be a mgr at a steak joint - his company used the PDT300. The link is to the current model. I ordered 3, to for me and one for a friend.

Steve Try this link http://www.virtualweberbullet.com/measuretemp.html It also has links to spreadsheets that show the temp readings at the lid, top, and bottom grate.

Lot of information that I didn't know. Thanks everyone. This site is the reason I bought the WSM - unfortunely, I haven't spent near enough time in my woodshop since I got it.

Last Sunday when I took off the 2 pork butts, I put on 4 whole chickens. I didn't butterfly or split them, just washed, seasoned and put two on each rack. Kept the lid temp at 270 - 290, usually on the high side. Now I've grilled a lot of chicken, I've smoked a lot of chicken on a ECB. I say...

Good point! I haven't checked whether they were enhanced. However, I think the Tyson's are. I'll start paying attention to this. Any thoughts whether a butt can be too lean?

I've had my WSM since early summer. After a number of smokes I'm beginning to believe there is a difference of where or which brand you use. All the butts have been bone-in: My experience is - Walmart - tyson brand, never a failure always moist. Used these for my 1st smoke. Sam's - Not...

As you can see by my posts I'm a newbie. I got my WSM early in July. My first cook I had some of the same problems with high heat - it may have been because the WSB was brand new. Since then my routine for an overnight smoke is put the meat on between 10 - 10:30pm. Use the minion method with...

Tonight I’m putting on two butts for the sole purpose of freezing them (winter supply). Like many of you, I have a food saver. I’ve noticed the food saver really squeezes the meat. I wonder if when it’s thawed – it’s practically like you never pulled it. The vacuum compresses it and makes it...

I'm smoking, learning and loving it. I'd never bought the WSM if it hadn't been for this board. Thanks guys.

The edges were crispy - but I recognize why. I didn't try a probe, just the tear. The meat didn't fall off the bone - but no meat stuck to the bones either. I see what you mean by maybe undercooked - however since the smaller rack came off 1st and it was somewhat juicer and more tender than...

Sat. I put on a couple of spare rib racks - 4.1 and 4.6 lbs. Used MM to start, charcoal ring was a little over 2/3 full and used 30 briq.'s to start. Once the lid temp reached 250, I cut back the vents and was able to keep the heat fairly stable until the cook was finished. Used 8 small...

a few months ago I bought my 1st spare ribs. I intend to cook a couple of slabs Saturday, but tonight when I took them out of the freezer I noticed the package said they were enhanced. If I put a rub on them - won't this make them too salty? What do you recommend? Thanks

Has HD ever said why Rancher is being dropped from their line? I was going to pick up the last 6 bags the HD near me has. But since I haven't tried it before - I hate to get hooked on it and then can't find a local supplier.

I'm still a newbie but I really enjoy the WSM. I stopped smoking over 10 years ago because of the trouble of using the el cheapo Brinkman. This summer I purchased the WSM and I still can't believe the difference in use. Last night at 10:00pm I put on 2 butts - 8.5 and 9.5 lbs. Cooked all...

Has anyone used the BRITU rub on a pork butt? How did you like it? thanks

Yesterday a butcher at Wal-Mart (in Bryant) told me they were going to stop carrying the pork butts. The picnics will still be carried. He didn’t know why – they’re just given the info. Whether they will start carrying them again at a later date wasn’t disclosed to him. I’ve only had a few...

Trying to get info for a friend and fellow BBQ lover. Does anyone know the availablity of hardwood or quality charcoal? This would be in the capital city area - tegucigalphia (sp) Also what about cuts of meat?

Well the two butts came off at 1:30 and are excellent. The turkey around 2:30. Dry in a few breast areas moist elsewhere. This was a butterball pre-brined or injected. I didn't have time to brine it anyway. My wife's brother and his wife are in from Honduras. At supper tonight she (SIL)...

I had planned to see if I could get 8 chickens on the bullet this weekend but swmbo 'requested' a slight change of plans. My 3rd smoke - will be two butts 7.5 and 8lbs respectively. Also a 13lb butterball turkey. I'm off Monday so tell me if you think this will work? About 10pm Sunday...

Rick Dino thanks for your input. just got word from my wife that will require me to put off the smoke this weekend. I'll post when I can get to it and let you know the results. thanks again Ron