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Let's try this again -- I typed an excruciatingly long question, after which I got a message that I wasn't logged in. I logged in, and the question was lost. I'm researching pulled pork recipes on the smoker. I settled on a variation of a recipe from a noted bbq personality -- with marinade...

Rich/Tony/Brian: Thank you for the encouragement. I don't mind experimenting, and I certainly like having fun. BUT, it's the idea of spending money on [whatever-is-on-the-cooking-grate] and not having it come out right that bothers me. Still, I intend to do ribs on the WSM whenever the...

Brian: Thank you. You reminded me of a very important point : K-I-S-S -- Keep It Simple, Stupid. Sometimes one just has to take a step back, breathe deeply, and move forward, not haphazardly but focused [Use the Force, Luke.] I have an idea in mind of what I want to accomplish. Anyway, my...

Lance/Brian/Elaine, or if you prefer, Elaine/Brian/Lance, or any permutation thereof -- Coming from a Wall Street mentality the small stuff is what worried us the most, as we were used to dealing with the "big stuff." Anyway, thank you all for your encouragement. Now that I've had the...

Tony: Thanks. It's kinda sorta the direction I'm headed, based on the advice I'm receiving form the folks here.

Dwain: Thank you very much. I checked out the link, and I learned some new stuff.

With my WSM, for which I just did a test run without any meat, and for my Performer Silver, each time I used it I cleaned it completely, sweeping out the ash, picking out the coals, placing the still burning coals in a metal bucket and the unburned coals back in the bag, wiping down the unit...

OK, Everybody, here are some more geek questions -- 1. I completed a successful test run of my new WSM. I confirmed my suspicions about temp control and weather effects (intense direct sunlight). Thank you all for your input and your encouragement. 2. There was a significant moisture...

OK, thank you all for your input. Here's what I learned, having finished my dry run about an hour ago: the sun wreaks havoc with the cooking temp, causing the temp to fluctuate up/down by as much as 15-20 degrees. The food probe, which was just lying on the table (plastic) registered 111...

Been there, done that, but at 350. The oven temp, according to the 732, went as high as 363, and as low as 340, which brings me to a similar but different issue (yes, it's a joke). Mixon gave a recipe for Boston Butt for the grill and for the oven. The recipe oven temp is 350. Given the...

Sorry to say, I'm doing the test run w/o anything on the grate, because I'm cheap. I did do a Boston Butt in the oven several weeks ago (Mixon's recipe) and it turned out ok. My inaugural cook on the smoker is going to be ribs, followed by a Boston Butt, followed by a brisket. Not for a...

I'm using an ET-732. The smoke has subsided considerably at the 1:45 mark, and now there's just "wisps" of smoke coming out of the top vent, and virtually nothing from the lid, door or anyplace else. The temp seems to be fluctuating with the weather, i.e. when the sun goes behind a cloud, it...

Lance; Greg: I'm using Kingsford Blue. The amount of smoke has subsided a bit; but, there's still quite a bit coming out of the vent. I bought the charcoal at Publix, and the bag had a logo from the 4th of July...maybe the stuff has been around for a while which is the reason for the large...

Hello, Everyone: I'm in the middle of doing a dry run. I loaded the charcoal chamber to the top, added about 10-15 lit coals to the center on top of the unlit coals, added water to the pan, and I didn't add any wood chunks. It's been about 35-35 minutes and the temp is up to 196 as of this...

Thank you, Dwain and Mike. I thought about it after I did the post. I think I'll do my dry run with Kingsford Blue. I'll probably do my first cook with KB. Once I get over the novice jitters, I'll start experimenting with the stuff I've accumulated. And "yes, I'll post pics", regardless of...

Hello, Everyone: I finally received and assembled my new WSM (18.5"). I plan on doing at least one test run to see for myself what's involved in temp maintenance, adding fuel (if that's even necessary), and just generally doing a low and slow cook (which I've been doing on my gas grill, and...

I had that problem. I believe, in hindsight, that I caused it to happen by scraping the grates and, as someone else said, "cleaning" them down to the bare metal. I read on the Weber website that for porcelain grates it's ok to use a grill brush, but under no circumstances should you ever use a...

I thought that Bubba looks a lot like R2D2...ya' think?

"Good gene pool" Of course! It takes a Gene to make a gene.