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Are you reading the temp with the lid therm or an internal remote therm? What is your setup? What size smoker? What is the outside temp?

I also am hoping they will make one. Mine needs to be replaced and the stainless is the way to go. I would preorder and pay for one right now.

And a Happy and Healthy New Year to Enrico and all here on the forum.

Welcome to the forum J A. Welcome to the addiction and congrats on the WSM.

That redhead looks beautiful. You did a wonderful job rehabbing it. Congrats.

Another beautiful cook Rich and Barb. I think that you two are the best team here. Merry Christmas and Happy New Year.

You did good Len. Bird looks wonderful and the table is spot on. And remember, we are our own worst critics.

Sounds like your wife is a keeper. Congrats on that smoker. Now it is time to get it dirty.

You knocked it out of the park Eric.

What everyone said!! Also love the cutting board too. Nicely done.

That is some great looking brisket. Wonderful smoke ring and sammies look delicious. Merry Christmas to you and yours.

And they make great products. Can't get much better than that.

Keep those pics coming Tony. Like the looks of that.

One thing the OP never mentioned was if he will be using a remote thermometer to monitor the cook. Most of us have learned a long time ago that the internal temp of the SRR or most other meats is the only way to go. Time per pound is only a rough estimate but should never be used by itself...

Completely agree with Bob. My center insert on my gourmet grate needs to be replaced. Please make these. I would preorder one and pay for it right now.

Merry Christmas, Happy New Year, and Happy Hanukkah to all.

I am in agreement with Vern, I always use water in the pan and have never had grey meat. To me, the water just helps keep the temps stable.

Mine just arrived last week. Will be using it before Christmas. Really well made.

That does look awesome. Would love a slice of that. Was that pork loin, or pork tenderloin? They look kind of small compared to the last pork loin I bought.

Thanks for clarifying the procedure Chris. Now we know how to handle Amazon.