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Nope.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BThompson (bltkmt): One thing that bothers me is that when the side tables are folded up (to put the cover on), you lose the hooks to hold any utencils...

I never understood why the lack of handles is such a big deal. Sure it would be nice to have them but a rag in each hand or a set of insulated gloves let you move the center section easily.

The flat does not have much fat in it even with the choice briskets so I doubt if there is much of a difference between the two. The point may be a different story. As long as there is enough fat on the cap you should be able to keep the meat moist.

The mat is not needed to protect from heat damage. If you want something to keep spills from happening that is another story. If I am doing just a few shrimp, a potato, or something small I will use just the center burner after I have preheated using both. I cook indirect using only the...

I use a Poly cutting board and use the tailgate of the pickup for a table.

My two rules for cooking meat: 1) No Boil 2) No Foil Foil is for covering meat when it is resting and not for cooking it. No Texas crutch for me.

You probably cooked a way overtrimmed flat. You will get better results with a large packer cut brisket.

Yep.

I bought one on a fleabay daily deal a few months ago and have used it quite a bit. I use it to freeze stuff I will not eat for over a few weeks in advance. If I am going to freeze something just for a week or so I use regular freezer bags. I also use the foodsaver to store coffee and cheese. I...

Manifolds run $90 on ebay.

At least it is better than the older model that I have.

At least they are not crock pot wings.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">http://itunes.apple.com/us/app...ill/id400796680?mt=8 </div></BLOCKQUOTE> http://www.igrillinc.com/about.shtml "Multi-Probe capacity When you purchase a second Probe...

I bought my WSM without the newer mods about 3 years ago and it has a grate with the gaps closed.

Do you have a hitch on your car? A uhaul trailer can be rented cheaply. Heck you can rent a van for not much more.

When you said you skipped the chicken and went straight to the ribs are you talking about Gary Wiviott's lessons? If so you better watch your back for breaking the rules

1) I cook at 250 or so but it is not really that critical as long as you do not get too extreme. 2) Is there any other way? 3) Around 190 but brisket is done when it is done and that cannot be determined by temperature alone. 4) No, But you can if you want. I prefer no marinade and a simple...

I bought one of those pans a few months ago but have yet to use it. I was worried if it may need to be preheated and /or the dough would need to be put on a few minuted before the sauce, cheese and toppings. Did you preheat yours or put the pan in cold? Did you precook the dough a few minutes?

Tell them you would like a steak cut 6" thick.