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Tim, I believe my Thermapen (red also) is one of my most useful pieces of cooking equipment. My immediate thought is that you may be inserting the probe so deeply into the breast that your measuring tip is sensing the radiant heat from the grill. The sensing element in your probe is among the...

Andrew, While I much prefer to cook butts on my WSM, for a Christmas goodie to each of my employees, I give them a pit cooked butt. I use my pull behind custom smoker pit, and cook 16 butts at a time, each averaging 10 lbs or close to it. When ready, I pull them and double wrap in heavy duty...

Your Weber lid thermometer is considered by many as a decoration like a hood ornament on your car. With that being said, I rely on my Maverick ET-73 and the pit and food probes on my BBQ Guru for monitoring. I usually set my Guru to control the pit at 225 for slow cooking and gentle rendering...

I remember as a new WSM user, I would read this section looking for something new to try or experiment with. BBQ Turkey is almost as good as pork IMHO. Smoke or cook a turkey on your WSM as you normally would. After done and rested, pull the turkey meat just as you would pull pork. Dont...

Try this for a unique taste variation on your ribs: This is a finishing glaze, and I apply it after cooking. Rub, baste, smoke ribs til done as you normally would. In a non-reactive cooking vessel, reduce a 2 liter bottle of Cheerwine until about 20% of the original amount remains. Add in a...

Johnny, Sounds like you are on the right track my friend! Chris Lily has a good injection recipe if you google his name. You may like his injection for pork. Pecan is a great cooking wood, and I use it frequently since it is common in my area. It does, however, tend to make meats darker than...

Even after seasoning in the WSM (building gunk) it will still leak around the lid and access door until the unit settles in for the cook. After about an hour, the smoke leaks should be minor.

I live in a coastal environment, and the salt air finally ruined my older 18 WSM. I replaced it with a new 22 WSM. I will never look back. You can lay ribs flat, cook extra BBQ for any occasion you need, plus a huge turkey will fit in the 22 w/o getting close to the edge of the grates where...

Dave.....couple of quick comments as I was reading your posts. The more I use my 22 WSM, the better the fuel "mileage" since it's building an internal layer of residue which is acting as an insulator and air leak sealer. A foiled clay saucer seems to work best for me since it is a constant...

A good butt will render a bunch of fat. I use a foiled clay saucer nestled in my foiled water pan as a dry heat sink and temp stablizer. It catches a good bit of fat and drippings that can be used. Would not want all the drippings to run off the pizza stone aand get on the coals. Would lead...

Guru Digi-Q DX 22.5 WSM with foiled clay saucer All bottom vents closed except vent where weber adapter is used. Top vent 100% open. This is important to let the unit exhaust smoke and not allow creosote formation by choking down. Guru brings up to temp prefectly when using Minion method...

Steve, You still having Guru probe issues?

Good link guys. I remember the first time I heard the term "money muscle" when I was a newbie judging a BBQ contest. Threw me a curve ball too. Guess we all have to take a step back from time to time and remember new WSM cookers may have never heard our lingo and terminology. My fault Cory...

Good point Allen, and one that sparks cooks with different viewpoints to chime in with their .02 cents worth. I do butts both ways......cutting off the fat cap...also leaving the fat cap on. Dont know if it is determined by my mood when I cook, the time it takes to trim the fat cap or my desire...

The BBQ elves are still at work Matt...LOL! Last time I did a large volume butt cook on my 22.5, I had 3 butts weighing 5-6 each and the other 3 butts weighing in over 8 lbs each. I put the smaller set of three on the top rack for one simple reason.....so I could pull them off at 195...

Sorry Phil...yes, I use the alligator clip and skewer for all meats including turkeys, chickens, butts, loins and briskets. If you want to go the professional step above the clip/skewer method, BBQ Guru makes a device called a probe tree. This tree provides a place to place your pit probe in a...

I like your analogy Phil...a great salad is EASY to beat!! Even a not so well prepared pork butt is darn near outstanding!! About the bamboo skewer/pit probe: Just make sure to keep the pit probe far enough from the meat so the pit probe is not influenced by the cooler temps of the turkey...

Hey Corey; As Travis suggests, aluminum foil pans are a must have accessory in the BBQ world, especially if you are going to cook for a crowd. I go to Sam's Club and stock up on aluminum pans...also known as steam pans. They come in two sizes, half steam and full steam. They are designed to...

Phil; Remember that you have lots of advice on a message board, and usually tips you get are proven winners. Many of us have experimented with various techniques, and while some may be better than others, they typically all produce good end results. After you brine your turkey and use the...

After many cooks trying to figure this same thing out, I have gotten the attitude that the thermometer on the WSM lid s just a pretty ornament that doesnt read accurately. I really quit even looking at it. Sometimes it reads higher, sometimes lower......cant get a handle on this. Anyway, use...