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Weber let the patent on the WSM expire.

The plastic handled ones can go in the dishwasher though I tend to hand wash mine and put it away, don't want it laying around in the sink or anything where it could get damaged.

Does anything top this method? http://www.youtube.com/watch?v=SolZzjqLAlY

Some good ECB mods here - http://www.randyq.addr.com/ecb/ecbmods.html

I'll second the No 5, I believe it'll hold at least a month refrigerated also.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Gosh Tom, I'm glad you asked that I thought they all fit the WSM. </div></BLOCKQUOTE> The bullet smoker ProQ sells is smaller in diameter...

A lot of the WSM recipes can be done on the kettle, you just need to learn how to run your kettle at lower temps and maintain them for the length of the cook. There are some good tips for running your kettle at lower indirect temps...

I recently started using D Dogs BBQ rubs and I've tried the apple and maple so far, both are great on poultry and ribs. http://ddogsbbq.com/

My family and I give this one two thumbs up. I finally got around to trying it last night. I marinated some thighs for two hours before cooking them on the kettle. 5 minutes into the cook last night the power goes out. Still came out good using a flashlight to see what I was doing.

Hope the cook went well.

Got something sturdy you can use as a wind block?

Just an updated, I faxed over the order form for a PDT 300 to HI-TM on Tuesday, had it waiting in my mail on Thursday. Nice little thermometer for the price.

Foodservicenow wants about $10 bucks to ship it ground to my location vs the $21 fee and $2.50 shipping from Kevin's link. I guess that could vary depending on your location. Shipping is free from HITM if you order 2 or more also.

What method did you use to fire the cooker? I just mix chunks throughout when I use the minion method making sure some are on top to fire off right away and it works well. The other key is temps, put the butts on cold, the smoke ring forms mostly while the meat is between 40 and 140 degrees.

Strange that you can't order it without the extension on the fan, must be something screwy on their site, I suggest you call them about it and see if they can do the package correctly.

You'll be fine with the 10 CFM fan, you can adjust the damper down to control airflow and stop natural draft through the smoker when the fan isn't running.

1) Yes if you have ramp mode enabled. 2) You can still use the ET-73 for remote monitoring if you'd like. 3) You don't need an extension cord for the WSM, the temp probe lengths are going to limit how far the control unit can be from the smoker, the standard length fan cord is more then long...

Kevin, is that the PDT 300 you are referring to?

They are great for grilling, smoking poultry items, any kind of cooking where you need a quick reading of something to determine it's done. It lets you get in and out without losing much heat in whatever you are cooking with where an more traditional food thermometer might take up to a minute to...

Sitting the chimney on it won't hurt it, lighting the chimney directly on concrete could cause it to explode.