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As an AVID brewer myself, you could have not said that better Nate! Funny, the shirt I am wearing was the one I won getting a gold medal at the AHA! Good Q and good brew... I only wish I could spend the rest of my days doing only these two things... </div></BLOCKQUOTE> Not to hijack this great...

Great video and even better taste in beer. You can't beat a Sierra Nevada Torpedo IPA and the Rogue coasters were a great addition. Thanks for sharing and bookmarked the video.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Can anyone tell me where to get the beer can holders??

I noticed you use a "beer can support device". Where can you purchase this?? (no luck with Google). Will a can hold the bird by itself?

I have had my WSM 18 for a couple months and have about 4 smokes under my belt. I agree with several here on a Chimney Starter (Minion Method will quickly become your friend), gloves for handling of hot meat, and a good meat thermometer. I quickly realized I needed a good paring knife for...

I know there has been much discussion on grate temperature vs lid temperature for low and slow cooking over long hours. But the Harry Soo Q&A got me interested in trying his Jail Break Chicken recipe which calls for 300 degrees for one hour. Due to the cook being so short, I am guessing correct...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: While it is true that some smoke around the lid and door is normal, what is not normal is that you are holding temp with all three vents...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens: It sometimes takes a few cooks for the WSM to balance itself. It was five or six for me when the interior walls had enough buildup to remain...

Newly purchased WSM 18 and currently on my third smoke. I have experienced some temperature control problems and wonder if I am not getting a good seal around the lid and door. Should there be any amounts of smoke coming from the door and the lid?? When I say lid I mean where the lid and mid...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimMcG: gotcha...thanks for the info. butt's been resting for about 2hrs 40mins now. Guess I should open it up and look into pulling it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimMcG: Ok, I'm off at 1030...Thermapen shows 193 and up poking all around. Did hit 201 in one spot near the bottom. Triple wrapped it in foil and threw...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Nate, How'd your second smoke come out? Although it's too late to recommend anything for that cook, I concur with the others in leaving the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimMcG: Wanted to do a butt for Superbowl and had planned on doing it either Saturday or, at the earliest starting Friday night. Well, Mother Nature...

2nd smoke will happen tonight and I feel very confident going in. If there is one area I feel totally unprepared for is types of woods for smoking and how much to use. I currently have in my arsenal bags of Hickory and Mesquite chunks. I used Hickory for my first smoke (pork butt) and ready...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: I’ve never made ‘em, so today was the day: ABTs stuffed with Monterey Jack cheese and Armadillo Eggs. The AEs are cream cheese (yellow with...

I will def. keep an eye on those temps. Thanks for the ideas fellas...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin C.: The cook went well, and the meat turned out good. The injected pork turned out a little salty, but still very good. The pics are here...