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You may want to slice the brisket after the re-heat so it doesn't dry out. Some good advice from Kevin in this thread - http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...800054684#9800054684

Try foiling the chips in aluminum foil packs with just a pin hole in them and mix them in like you would do chunks.

Stoker and BBQ Guru are really the only two in this market for the time being. If you want waterproof, I believe the new Guru DigiQ II is waterproof though no remote. Using it in combo with a remote therm to notify you if the pit temps drop would work. Another option that some of the members...

If having a remote is a must, there is only one model that has one, the BBQ Guru ProCom 4 and it'll run you $600+. The next best thing to a remote is the Stoker can be networked which allows control and monitoring via a PC or laptop.

They work great for starting larger cookers, a bit of overkill for the WSM though I believe some people here use them. You can pick one up at somewhere like Harbor Freight pretty cheap.

PS - There is no paint or powder coat on the WSM, it's baked on porcelain.

Weber just redid the line for 07, don't know if you'll see much new for 08. If you can find an 07 at a deal cause it's the end of summer, jump on it. I can't comment on the life span but my in-laws picked up a new blue EP-320 this summer and it's a nice looking grill.

Shouldn't take 12 hours to cook a 4 lb butt at 225, double check your temps at the grate, sounds like they are bit lower then 225.

He owes Tony a beer for that push in the end.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">There's been a lot of posts regarding the use of lump and one of the main things you need to do if using it, is to pack the lump tightly. The more air around the lump the...

Looking forward to some pics. The magnum is basically the same idea though it has a kettle top on it instead of a second bottom.

More like this, that first one pictured is still a 18 1/2 inch kettle. http://web.dbtech.net/~johnson/cookers/magnum/magnum.html

Removing the bone from a butt leaves you with a slightly hacked up piece of meat with varying thickness, people tie them back up to get them to a more uniform size so they cook more consistent throughout. What kind of price are they offering them for by the way?

Where you running with water in the pan? How did you light it? What were you using for fuel?

Plenty of posts about the ET-73 here. http://tvwbb.infopop.cc/eve/forums?a=search&reqWords=ET...rum_scope=1780069052

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Also curious as to what is the coldest outside temp, you ever used your smoker, and how was the food. </div></BLOCKQUOTE> I believe the forum record is -40 and is owned by...

No water in the pan if you are going to cook at high temps.

My in-laws just picked up an EP-320 awhile back and they use the side burner a lot to steam corn instead of heating up the kitchen.

Typically they'll take about 6 hours at 225 at the grate, 5 at 250 grate might have been too long. The test is to pick up the rack and try to tear the meat between two of the bones. I'll use a pair of PVC gloves so I can pick them up and grip them good for the tear test. To quote from the...

Who knows, ProQ beat them to it. They already made stackers for their own smokers, now they have made one the right size for the WSM. Personally I'd rather have Weber concentrate their efforts on a 22 1/1 inch WSM.