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Man, that stuff sounds awesome! Anyone tried this recipe? I'd make it but I would need to order several of those sauces off the internet.

I'd go for the newer model. It's not THAT much more expensive.

I tried a small batch of this sauce today with my wife. I tried it first with no sugar...but I think my mouth was totally puckered due to the vinegar. I put in a T of brown sugar and that calmed it down very nicely. I added 1/2 T of Frank's and my pork rub. Think I'll tweak it a bit more tonight...

Has anyone tried this sauce with tomato sauce/paste instead of ketchup?

I'd like to use it to grill vegetables over the grill. Sounds like the round one is the best choice...and yes I have done stir-fry before on the the stove. Just wanted to try it on the grill. In my experience, your wok is never quite big enough.

I see both round and square woks at Amazon. Anyone used both who can compare?

As some have said, it depends on the availability in your area. My personal favorite is Steakhouse Charcoal briquettes. These are made by Royal Oak. I have found them to hold a very even temperature when smoking in the WSM. They are a bit bigger than Kingsford and they have a nice smokey flavor...

After reading through the forum, looks like you already answered the "favorite smoker" question, so I'll just ask if you could compare ease of operation and overall final product quality. (of the smokers you've used)

I realize we are on a site dedicated to the WSM. However, I wanted to get your opinion on the smoker. Do you have a "preferred" smoker? Perhaps you use a different one when cooking for big crowds. Have you used one of those big trailer-type smokers? If so, how does something like that or an...

Hey Gary. I noticed one of the phrases from your book is, "Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong." I'm just wondering who your target audience is with the book? Whose idea of cooking with...

I'm a little baffled by how much WSMs cost, too. But I am willing to fork out the money because of: 1. Ease of use. I can load it up with charcoal, sleep for 8-15 hours, get up and have some bbq. 2. Durability. I know it's going to last for 20 years. I may have to replace the grates a few...

I got my WSM new at a local hardware store for $150 because of the wrong sticker being on it. However, I would think that $100 for a used one would be pretty fair as long as it's in good condition. I would gladly pay $100 for another one.

Are you guys referring to liquid brine or a brine rub?

Has anyone ever done a roll cut on a boneless pork loin...and then brined it...and then rolled it back with stuffing and cooked? I sometimes brine pork chops for 3-4 hours and I thought maybe it would work well to keep the loin from drying out..but I don't want it to get too salty.

I just checked at my local supermarket and brisket flats are $3.99/pound. I hear they are much cheaper at Wal-Mart or Sam's. Has anyone checked brisket prices lately? If so, what have you seen?

I bought a bag and it's not lump. It's briquettes. They're pretty big, too. About the same size that Kingsford was before they went small. Burned for a long time. Good stuff from what I can tell so far.

Has anyone used Steak House Charcoal before? They have it at the local Fareway and I've heard some good things about it.