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Actually, I closed the top vent to about 50% and the unit is maintaining 225 plus or minus a degree or two now. Seems to be operating perfectly. I think I might tape up the bottom vents with high heat tape next time and see if that helps. My dampers are really loose, so I still think there is...

LavaLock I bought this unit recently and I am doing the maiden voyage right now. I felt it offered a good range of options for the price. How do you guys set up your smoker with an Auto Temp Controller. I'm wondering if my old WSM isn't airtight enough. Do you shut down the top vent half...

I like to do Tenderloin on the WSM using high heat. Once I get to about 120 deg, I like to do a quick reverse sear, then tent with foil and rest. Turns out great every time. I am doing two tonight.

(1) I am using lump and I usually use the King. Anything I need to be aware of? Will I need to reload during the cook or will the lump go 4-5 hours. I thought with lump I might be able to achieve higher temps. (2) Using apple wood. One fist sized chunk or two?

Try High West. Excellent. http://www.highwest.com/spirits/

I have a pressure canner. I found it on Craigs List and it was inexpensive. I grow heirloom tomatoes and peppers. It is very useful in the Autumn. I would recommend looking into a pressure canner if you think you'll continue to want to put up sauce.

I have the OXO Chef's Mandolin and really like it. http://youtu.be/kWz_rK774Sk

I live in Minneapolis and I have done overnight cooks in weather well below zero. I always start with a full ring of charcoal. I don't think the weather has much of an effect on the WSM. You do need to block the wind, however. I use a big cardboard box and I tape the end flaps so that it...

Two words: Filet Mignon. Crusted with olive oil, coarse sea salt and coarsely ground pepper (I use a 5 pepper blend whole pepper kernels). Do a reverse sear. Turns out perfect on the WSM every time and very festive. You can serve warm or cold. I prefer warm.

I was once in Costco and they had the filet marked at the hamburger price. Needless to say, people were grabbing bunches of packs.

I was once in Costco and they had the filet marked at the hamburger price. Needless to say, people were grabbing bunches of packs.

Thanks all for the tips. I pulled the two butts off around 5:00pm at an internal temp of 200. I cooked between 275 and 300 dome temp the whole cook. Everything turned out great. Only problem was that I only probed one of the butts and the second butt was a little dry (overcooked). But all in...

I have never foiled a butt. Do you use the same technique as with brisket? Do you add any liquid when you foil? Also, I have TelTru thermometer and am measuring temp at the dome. How much does dome temp differ from grate temp?

How much faster will a butt cook by bumping the temp up 25 degrees? I put two butts on this morning and want to make sure they are done by dinnertime tonight. Does cooking at higher temp have much effect on the taste/consistency/flavor of the meat? Does the fat render equally at higher...

My advice would be to make a sourdough starter. You can use the sourdough starter for pizza, bread, pancakes and a variety of dishes. Here's a good tutorial on how to start and maintain a sourdough starter: http://youtu.be/PKxffBAYs2s Another good resource is a web site called Take Back the...

We went to Smokin' Guns in North KC this weekend. We are from Minneapolis and went down to KC for an Irish Dance competition. I did quite a bit of research and this seemed like the place to go for several reasons. I saw them featured on Diners, Drive-Ins and Dives. The food was good, but not...

I did get my propane tank refilled. I used it once and must have not shut her down completely and blew out the entire tank. I will have to take it in again.

Nice post. Very interesting seeing the disparity between lid and grate temp until after 30 minutes. I wonder why that is... Also, awesome job on the bird. Try a turkey next time.

I found an old 22.5 recently. Someone had a free sign on it and left it by the end of their driveway. I want to make it into a dedicated pizza oven. Has anyone tried to cut a hole into the lid to replicate a pizza oven? Any ideas on how I could make the Weber into pizza oven? I don't want...

Could you be so kind as to share your Jerk recipe? That looks good.