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Cured and smoked two brisket flats using Chris's dry cure pastrami recipe. YUM. Pics to follow.

Another hopelessly devoted smoker addict in the making! Welcome.

Thanks. That makes sense, now that I re-read the product info. My main remaining concern is the fact that the probe lead wires are only 3 feet long. That's not a great length to get the sender unit away from the WSM kettle, and I assume the sender unit should not be left dangling by its leads...

After a very frustrating afternoon (more on that in another thread later) I know I need to get a more accurate means of monitoring the WSM 22 temperature than the !@#$!@#$ stock thermometer. I found this thread, but am confused about the Maverick ET-732.... is this for monitoring the internal...

It might be my imagination, but I have found that the smaller the butt to begin with, the more shrinkage you tend to get. So a 40% loss rate on a big butt would in my experience be closer to 50% loss for two butts of half the weight of the larger one. But I always try to oversupply rather...

Went yesterday, no prime packers, no choice packers, no packers at all at my Costco. Paid $4.29 a pound for a choice flat I'll use for pastrami making.

The bone... for soup. (insert head smack here) I am such an idiot! We always save baked ham bones for soups and stocks. I have never considered saving all the smoked ones for stock. We DO save a few pulled pork meat pieces for use in soups. Just a little pulled pork in a homemade chicken...

I have a thermapen and love it. Ordered a thermapop for my wife (in pink of course) this morning with the link. Thanks for the heads up!

For the smoker I am a bone-in butt guy. The chunkiness you like with a picnic has sometimes translated to "tough" for me. But if it working for you and you get those oohs and aahs from your adoring fans, by all means go with it!

that looks amazing. thanks for the insights and for the links in that thread!

wow. just...... wow.

My wife's grandparents lived in Reidsviille (grandmother still does, god bless her) and on one of our many visits my wife introduced me to Short Sugar's thirty years ago. We stop in every trip for lunch.. I have yet to duplicate that vinegar-Worcestershire - molasses (I think) sauce, but I...

Larry, congrats on your retirement! I only have 3126 calendar days til I can join you! (insert anguished whine of impatience here)

I am going to take a shot at Chris' 2005 recipe for dry-cured pastrami. Anyone done this recently? The directions are very straightforward, and I am just looking for pointers and look-out-for's. Had to order the Morton tender quick from the interwebz so it will be a week or two (weather...

Ordered an apron today. Seems to be working fine.

There is a second location less than a mile off of I-64's Parham Rd exit. Same great food, larger dining room. Pulled pork is good (mine is better) but the ribs are excellent.

Do they come in sizes large enough to cover my girlish figure? :-)

Hi Matt. I am also in VA (Richmond area). I lurk here a lot, especially during the smoking season. I have had my WSM 22 for 4 years, and love it. Can't wait to see how you like it!