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Ray, I used blue painters tape and doubled layered it on both side of the WSM wall. I lightly tapped a center punch once to make a slight indention. My pilot hole was small...I think it was 3/32. The tape kept the small bit from wandering. Once the pilot hole was established, I immediately...

My Cajun Bandit door fit well to start, and got even better as the door collected gunk and sealed in. I like the post that suggests the door can be used upside down. Makes perfect sense considering the way the door is configured. Great tip.

I would not be without my FoodSaver. There are drawbacks, such as freezing shrimp with the tails on which can puncture the bags and lose seal. However, by and large, food is impervious to freezer burn in these bags. I slice brisket, then freeze individual meals for 2. I take out of freezer...

To hold a butt 5 hours, I'd probe the center muscle of the butt at about 180-185 degrees. Double foil as suggested, then put in cooler wrapped in towels. Your internal temp will rise several degrees, and the resting period will continue to cook meat. If you foil it at the target temp (195ish)...

Guru eyelets are great. Be advised that if you upgrade to a Maverick ET-732 remote thermometer system, the probes are too big to go thru a Guru eyelet. I ended up drilling a small 3/8 hole and installing a hollow metal threaded shaft thats used for a lamp repair. Cost me $4 and probes for my...

I have a Traeger pellet grill, and have never been very satisfied at the "depth" of smoke flavor that pellets give off. Given that wood chunks burn slowly, are quite consistent and don't take very many to do the job, I personally dont see going the pellet route.

My WSM setup is about as automated as one can get...and I like it this way. I use a Guru DigiQ DX with a 10cfm fan for my 22.5 unit. There is a air damper on the fan which slides across the opening to control the air output. With a WSM, a 10cfm fan can be operated about 1/2 way open. I also...

Louis, Being a big fan of foiled clay saucers, I will give you my opinion. It is just an opinion, so please filter thru ALL facts as you make decisions. I use a foiled water pan with a foiled clay saucer nested down below the lip of the water pan. The water pan is the support for the saucer...

Dave, When you drill your hole in the side wall of the WSM, I used blue painter's masking tape on both sides of the metal. I used a center punch for a starting point, then drilled a 3/32 pilot hole to start. From there, I went to the 3/8 bit and had no enamel chipping at all. Perfectly clean...

Mark, This sounds consistent with what I have heard from cooking temps....staying around 275 or slightly higher. I always brine just as you do. For poultry, brining makes a world of difference as is does with fish like salmon. The Jaccard sounds like a perfect remedy to letting the fat have...

Mark, I am very interested in your Jaccard/Papaya method for whole birds. For thighs, I remove skin and scrape fat. But I don't like this method for whole birds. Do you mind sharing your tips and cooking temps on the WSM to get decent skin? Do you brine at all? Thanks MK......Morrey

Dave, Have you gotten your two questions figured out yet? I use a Maverick ET-732, and like you, the crimp from the probes to the leads is too big to fit thru a Guru eyelet. I actually called Guru to let them know this has become an issue. I used a hollow threaded lamp shaft from Lowes and...

Stick with spares, and after you learn the in's and out's of them, you will be well pleased with your results. Whole spares trim out beautifully into St. Louis cuts which looks like a bigger and thicker baby back. But it is far superior in my opinion, and has more meat and moisture. If you...

Willie, Right off the bat, I am a big advocate of temp controller systems, so I have to make that known. Soon as the winter temps and winds head your way, it may not be so easy to control your WSM temps. By using a Guru as you mentioned, you can seal off the bottom air vents of your machine...

I got a couple of pretty good tips from this thread...Thanks everyone! I was not aware that HD foil came in rolls 24" wide.....expensive but available. I do nest a clay saucer in my 22.5 water pan so that takes the pressure off the folded seams of the foil. Darn...it alwasy seems to leak...

I must be fairly set in my ways, so please let me apologize upfront for offering an opinion. To me, WSM's are made for the low and slow methods. I question why cookers push the meats so hard and not allow fat to render and collagen to break down with gentler heat. 225 just seems to be an easy...

There are some pretty cool videos on Youtube about getting started on your WSM. Have fun and cook often. The more mistakes you make means you are trying hard and cooking alot.

MK, Once you get the rub powdered as your finishing "pop", the granules are so fine they disappear as they melt into the glaze. Cant see a thing......got to be fine like powdered sugar tho. Morrey

Guys, If you can find one of those can type shakers with the screw off top, they usually have fine holes. A good example is the shaker they use at movie theaters to shake real fine popcorn salt on to the popcorn. I found my shaker at a restaurant supply house. Kitchen shops have them too...

Dan, Ribs are in that strange group where a thermapen or temp probe is more of a hinderance than help. I use a toothpick for my telltale doneness measure. St Louis ribs are cut from full spares, while back or baby back are more delicate and cook faster. I run my WSM at 225* for all ribs. I...