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Let me guess.....if they dropped the price by 99 percent you'd buy one

Bill I'm pretty sure your setup should probably be licensed by the FCC with all that radio based hardware LOL.. Nice setup. How long till you splurge for that new radio control deal that hooks up directly to the Guru...that way you can go raid the neighbors fridge for beer and still keep on...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Setting up a turkey fryer on your kitchen floor. STUPID, STUPID, STUPID. I Ain't Scared None Stop, Drop & Roll. Bryan <HR></BLOCKQUOTE> Bryan,,,,,,not to be mistaking for rolling the...

Clay.........does that thing say NASA on it.

got mine at Home Depot for about 7 bucks.

Jimbo, Sounds go to me........too bad you don't live in FL.....we'd get a case of brews and get this project done. Now you have me to the point that I'm gonna have to give it a try. Of course I'm gonna get me a brinkman pan to replace the weber pan with if I screw it up and it doesn't work...

With the back and forth discussion. Who here thinks it would be good to have have a chat room here on tvwbb in addition to the BB. Chris Allingham, Any thoughts on whether you'd consider it. I do know it would be difficult to regulate properly (ie..keep things on topic and keep the sort of...

Jimbo, The part I am having problems with is how to know if it is low on water and then how to know I have put enough in. Knowing you put too much in is easy...just listen to the water hit the hot coals, the ash coming out the top vent, and the temp on the temp probe go down LOL. Seriously...

Come On...that ain't Bark thats Burnt LOL...just kidding. MMM bark....mow cow.

Jimbo. I have actually rigged up a way to pour the water in without opening it. Still working on a way to monitor it without opening it. Of course there are those who say...who cares, just get a brinkman pan and you don't have to deal with it. Also, as Greg said you can just add sand, which...

No problem man. It's all about the moo cow. Did you see the pics steve posted on that post showing how much they shrunk up after they were smoked.......now thats amazing how much volume they lose during the cook.

Nice one Bryan....sorry Rob but that was as they say "Priceless" ROTFLMAO

Generally your going to have one end that is thinner (point of the brisket) and a larger end (flat of the brisket). If you really get lucky and can shop around I hear it is possible, though I have yet to see one, to get a brisket where the point and flat are both similar in width and thickness...

Jimbo, SO how goes the cook so far?

Rob, What brand of store bought Vodka sause did you use. Was it the one Emeril markests. I've had that one before and it's not bad.

Show us the cow. Got Pics? Isn't that a commercial...nope.

Dave, Thats a nice looking but..........no not on the dog LOL...on da WSM. Man I'm bored....working weekends sucks.

Steve, Dang.........looked BBQ GALORE up and all their stores are on the East Coast. I'm in Tampa on the west. Most of them are down in South East Florida. The closest two of them are in Jax....like 3 1/2 hours away. Thanks though.

Rob.....old bay seasoning or bay leaves...just curious.

Susan, Regardless, I'm still up for brisket breakfast if you are...all we got to do is get Dale to cooperate Have fun DALE..let us know how it goes.