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For my first Smoke Day, I'm thinking something special and a bit different: wild boar. I have at least three sources to hit, and I'm pretty sure I can lay my hands on a shoulder roast, or at least some ribs. Both would be a bonus in my WSM.

I join the others in thanking you for making time to visit with us. Here are my questions: In "Smoke," you recommend using water for low-and-slow cooks. I used water in my WSM until our drought got so severe that even lawn-watering was prohibited. I then went to a clay saucer. What am I losing...

Call me inefficient, but I remove the Craycort grates and the frame, set the chimney up, fire up the propane starter. When the coal are ready, I pour them, replace the frame and grates and I'm ready to cook. The only time it's a pain is on those winter night when it's dark so early.

Love the wheels, but what about those handles, Kendall?

The big boxes for hickory; H-E-B for pecan and I mail-ordered from Fruita Wood Chunks – http://www.fruitawoodchunks.com/ – when I wanted peach.

I stack grates when doing beef jerky. It works great.

I've had my Char-Griller Akorn for a couple of weeks now and it's handled everything from low-n-slow Boston butt to high heat ribeyes and everything in between, including grilled quail and fish and baked cornbread. Even my wife is glad I added it to the lineup of outside cookers.

Ditto all of the above. The Performer unit is so convenient because of its work station, charcoal holder, lid holder, chimney starter, tool holder and bottom rack for the rotisserie ring.

Weber's Smoke, its new book on smoking, showed up last night. I've only had a brief chance to look through it. It's another good introduction to charcoal, smoking woods and grill types, including gas. The photos, as usual, are enough to make a grown man drool. Recipes aren't all for the WSM...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">there is little left of the mesquite taste in lump. wouldn't bother me to use it. </div></BLOCKQUOTE> George, thanks. That's what I couldn't get through my thick skull. I...

I'm leery because I'm not that fond of mesquite. My neighborhood butcher sells it and says it's no different than using lump made from oak or another hardwood. Unfortunately, his mesquite lump comes in 30-pound bags, a bit too for a trial cook or two.

Chris, your story confirms why I came home to Texas to retire.

No preview from me other than what's on Amazon. Based on Jamie Purviance's other Weber grilling books, I would bet it's a winner. I put my money down and pre-ordered the book.

Now I have found a new large BGE on CL for $675, including wheels. I have no idea if that is a good price or not.

I added a Cajun Bandit ring to my Performer, and I have been very pleased with the result. A bonus is the battery-operated motor, which means no electrical cord for wife, dog or me to trip over during a cook.

With reasons like these, how can I NOT resist buying a kamado? Thanks for the smiles, all. Tim, I initially thought about attending an EggFest and possibly picking up a once-used BGE, then my thoughts turned to the Primo Oval. Either way, I have to figure out a way to wrestle that purchase back...

Besides bragging rights, what does a kamado cooker give me that I don't already have with my WSM and my Weber Performer?

I see plenty of pluses. It's time to order some. Thanks, Jim.

I have trouble keeping food from spinning when I use skewers. How do you prevent the spinning with FireWire? Double skewer it?

Troy -- Thanks for the link, but this style is what I am talking about: http://www.flickr.com/photos/6...s/72157629201520591/