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I'd just cook a larger butt and freeze the leftovers.

Wouldn't the alcohol in the cider negate the need to pasteurize it?

Is your Spectrum/Bright House internet also a router, and not just a modem? I had issues getting to the outside world with my HM until I connected it to the UVERSE router and not my netgear router. Unlock port 80 on the UVERSE router and all was good.

I blacksmith and make mead.

Right now? Snow and ice, but the seed catalogs are on my desk. We always do carrots horticort verts, and pickle cukes.

I have one with "potato" spikes on the outside of it, in-line with the rib holders. http://www.homedepot.com/p/King-Kooker-Chrome-Rib-and-Potato-Rack-8RPR/205105843?cm_mmc=Shopping%7cTHD%7cG%7c0%7cG-BASE-PLA-D28I-Grills%7c&gclid=CMWSm6-07NECFYKEswodiHQBhQ&gclsrc=aw.ds I don't recommend this...

Also, and this is just my own thinking and may or may not be based in any truth, but I would go with the thermocouple for the pit probe as (in my opinion) they tend to be more accurate in an open environment, and they are a little more "geeky."

My guess is that for a cook book that will go to the "masses" they might be going over board on the salt with the thought of too much is better than not enough? That might limit their liability?

Thats kind of what I'm saying. To me it looks like it has gone past "Moist and Tender" and into "Baby oil spayed wrestler from the 90's.";)

Best advice I can give is use a soldering pen, not a gun. Also go with a really fine point tip, not a chisel, and use the cleaning pad often!

Perhaps it is the flash, and perhaps it may be what is needed for competitions, but your food looks wet to me. Not moist, but wet. I'll admit I know nothing about judging, or competitions, so take my opinions only as what they are, uninformed.

****Edit!**** Sorry! I missed that this was in the Competition section. My bad. Ignore my comment.

Brian- make the HeaterMeter. It is so much better than the off the shelfs.

Actually grilled haggis is pretty good. And don't feel bad, Weber is kind of expensive over here too.

Yeah, that makes sense. IT is almost like it got flattened slightly. Mine was the same way. I had to re-curve my door with my hands and my knee until it fit "better" not good, but better. Then I added the gasket.

I'll have to do a weather check, but I'd like to do meat balls and ABTs.

I find natural lump to be pretty smokey on its own. It is wood after all! Try a bag of Royal Oak briquettes. It is still "au-natural," but not full on sticks. I think you will also find briquettes easier that lump to maintain temp.

Thermoworks even makes a "water proof" http://www.thermoworks.com/TX-1002X-NP?tw=VWB Now I ain't saying it will survive a trip through the dish washer, but should handle a washing or a rain shower.

You will have to "hand form" the door a little bit. They all seem to get bent to hell in shipping ( or not made correct to begin with.) I would still gasket the door and the lid, but hold off on the lower section. I gasketed mine, and now I wish I hadn't as it make putting the middle on the...

Also what are you using for charcoal? Sometimes even just charcoal can be too smokey for some people with the longer cook times. You could try changing to a different charcoal. Now does she think they are too smokey when eating them, or just the fact that she burps smoke rings later? The...