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Davidd, With all due respect, you're comparing the wrong way. Rather than comparing to cheaper cookers, you should be comparing to more expensive, quality cookers. The WSM offers the same quality and cooking control as cookers costing hundreds to thousands of dollars more. The WSM is a common...

Maybe it's because a quality thermometer costs too much. Then there's the increased manufacturing costs (somebody's got to install 'em), and the inevitable warranty issues. And just try to imagine the burden of providing "support" when John Q. Public calls to say he can't get the unit to "stay...

The mesquite charcoal doesn't provide the same flavor as the wood chunks used for smoking. In fact, it doesn't impart much flavor at all. There are three things you should know before buying the Smart & Final mesquite charcoal: First, the pieces in those big bags can be really large. I mean...

I bought a silicone basting brush about a year ago, and I've never regretted the purchase. It works beautifully, and clean-up is dishwasher easy. Mine's a no-name brand picked up at Target, if I recall. One of the best features is the wide collar, which keeps the brush and handle angled upward...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: ... just leave it in the bowl, knock any ash off and add more for the next cook? JimT </div></BLOCKQUOTE> I've been doin' it that way all along...

Bill- I can't recall exactly, but it's about 15.25" diameter at the top, slightly less at the bottom. It's imported from Italy, and has a big "36" stamped in the middle of it. There was a "32" (too small), and a "42" (too big). I think it's 36cm at the bottom, which would be about 14" which...

Like most, my relationship with my WSM began with a water pan. I never used the Weber pan, instead opting for the Brinkman pan scavenged from my ECB. Water works great, but it's not the most fuel efficient solution. After a few messy water pan clean-ups, I decided to move to sand. Sand works...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Finney: my pit is pimped. </div></BLOCKQUOTE> LOL! Funniest line I've read in a long time. Thanks for the laugh.

Wow... reads like someone's been doing her homework! Very nice. Scour this website and you'll find a nice cooklog Chris put together to prevent the dreaded "I can't remember" blues.

Scott, There's just no comparison between the ECB and the WSM. The fact that they're similar in shape and style of cooking is misleading. In every way, at every level, the WSM will outperform the ECB, and very easily. Many start with an ECB simply because they're not aware of its shortcomings...

Have you considered cutting the butts down to 3-4 lb pieces? You'll get more bark per lb, and if you're willing to foil anyway, you could easily complete the cook at 235? in the 8 hr timeframe. No refueling would be required. Just a thought.

I've been taking a bunch of BBQ pics lately, so I thought I'd add my "BBQ Cabinet." It holds almost all of my junk. Of course, I needed more space for racks, grates, and more stuff, so I built a pedestal, that the WSM sits on. It protects my deck while providing storage. I use aluminum pieces to...

Just to follow up on my previous post about my WSM Mini. This is my "travel sized" WSM for my RV. Here's the charcoal grate configuration. I use lump for grilling, so I added the expanded metal across the grate. The ring is about 4.5" deep. This is the top view into the body. I used three...

Wow! Looks like a guy could chip a tooth on that awesome bark! Looks delicious!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I am not using the WSM but a product that is very similar. </div></BLOCKQUOTE> Uh, I think I know what's wrong here...

Hey Jeff, I've smoked plenty of striped bass. True, it is a drier fish, but flavor brining and careful attention to internal temps are well worth the effort. I could swear Kevin's been peeking over my shoulder, as his brine suggestion is almost EXACTLY what I do (my recipe omits the parsley)...

Joe, You've got to try these. Six minutes from striking the match till you're cooking. No joke. They use NO lighter fluid, so there's no smell or off taste to worry about. They're on the grocery store shelves for about 10 bucks for three mini bags. I use the Egg configuration, and by the...

I think what most people here are failing to realize is that the real issue for Kingsford isn't about pleasing amateur smokers like us. The issue for the Big K is GAS. Kingsford carries the burden of pleasing the largest share of what is proving to be a dwindling market. Every year, gas grill...

I'm a sand user, but I've tried an empty pan a few times. For the most part, I found temps to be very unstable with an empty pan. I think it works ok with the Guru because the Guru is able to monitor things on a second-to-second basis. One of my attempts was a small butt cook on a Fall day with...

How could anyone NOT love something called "fatties?"