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Thanks for the recipe, Frank. I printed and saved it for future use. When fresh corn becomes available from the garden next year I'll be looking this recipe back up.

Daniel, Half the fun of starting with the WSM is you can experiment with so many variations and get the same result in the end. The knock out plug idea is a fine alternative, and they available at Lowes or Home Depot. I bought a roll of high heat tape from a hardware store recently, so thats...

I run a similar setup, ie....22.5 WSM with a digiq dx, Maverick remotes, all thru guru eyelets. I started with the ET-73 and it was way off of the Guru pit temp....25-30 degrees or more. I called Maverick and they sent a new unit. Same thing with this new one (and new probes) and was way off...

I guess to me, an ATC and foiled clay saucer seems easy from a set it and forget it standpoint. When I first started leaning the art of smoking, I was up all night watching and making myself a nervous wreck over 5 degrees off of my target temp. I guess the thrill and newness has worn off, and I...

In James' initial post in this thread, he mentioned the possibility of temperature overshoot with an ATC. Using a Guru DX and a foiled clay saucer in the waterpan setup, I find that overshoot will occur on a regular basis. In competitions, we do what's called a "sneak-up on the temp" approach...

The WSM/Guru adaptor installation into one of the vent holes is pretty simple, actually. My WSM has three separate vent openings in the bottom section, with each of these vent openings having three holes in each. The Guru adaptor utilizes airflow thru one of those three holes in the vent you...

Kevin/Rita, I appreciate both of you following thru to provide me this recipe. Based on what I tasted, and believe the ingredients should be, this recipe should hit the nail on the head. I will plunge my hand blender into the mixture to give it a slight blend. Cooking in a water pan is what I...

Thanks Kevin/Rita. I feel I am on the right track thanks to your help. Rita - Cooks Illustrated wanted me to pay to sign up. I have posted a recipe that may be similar. Do you mind comparing if to Cooks Illustrated and evaluate if its close in your opinion? Thanks so much for your inputs...

Those front shoulders may be too lean to render any fat and stay moist on the WSM......have never tried but my guess is that it wont be really very good. I love jerky made with the front shoulder....tough meat is super good for jerky. A good campfire dish would be to do a slow stew with venison...

I had a delightful corn pudding side dish in a nice restaurant. My guess is that it contains kernel or creamed corn, heavy cream, a bit of sugar, eggs..etc. It was baked I think, and was firm, not runny. It was absolutely delicious as it had a custard like texture. It was one of the best side...

In agree, Dave. Anyone who wants to punish themselves by cooking 24 hours while standing watch over a cooker is either one heck of a fine chef or exceptionally bored. Cant decide which, but after a butt is on 14 hours, by my calculations, that bad boy should be close to consumption!

Dave; Brining does wonders to certain meats, especially to fish, poulty and pork....not so effective on red meats like beef, lamb, etc., at least IMHO. I have brined a cooler full of butts overnight, but have some issues brining a whole butt. Since a butt is a thick mass of meat with not much...

LOL.....I think I'd rather have a "CARP" than a bag of Cowboy Lump. When someone uses the term bottom of the barrel, thats where Cowboy must come from.

Dave; Refer back to the fellows talking about cooking butts at 200 on the dome temp which can be somewhat less on the grate. Then, add to that they are cooking 24 hours. Man, I don't know about you, but I think I'd be scared to eat that meat. This may give all sorts of bacteria and nasty...

George: I use a 22.5 WSM with a digiq dx and a 10 cfm fan. Our setups are similar in regards to the equipment we both use. As I always say, my input is just an opinion, and not gospel since I always learn from reading other folks input. I like Royal Oak lump charcoal, but I only use it in my...

Dave has seriously good ideas consistently through threads in this forum. His ideas here are on target. Of course, there are as many ways to light a WSM as there are ways to skin a cat. I have developed a personal preference over the years: I have a 22.5 WSM. I use a one pound coffee can with...

Does not sound like an unusual amount of fuel to me. I usually use a 15 lb bag of Stubbs in my 22.5 for 3 butts cooking for 14 hours.

Weber is very customer service oriented, and when all is settled in, you will find the WSM is a very nice smoker for a quite low cost for the quality produced. It will give you lots of great food as well as the enjoyment of learning and mastering your cooking style. Things will be great when you...

Good tip on vac sealing the shrimp Jerry P. I'll try that technique next time. Thanks for the advice!

I did a cook last week, Mark, and had a 4 hour wait while I set up for lunch. I had to transport the butts in my Cambro, then pull and prepare in a location 2 hours from my cooking site. Double foiled in my Cambro, the butts still steamed and were hard to handle while pulling 4 hours later. I...