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No, the Indians found it first.

Don't forget to leave the middle rack completely out so you don't end up with two racks to clean. Good luck with the brisket.

Naked Whiz review - http://www.nakedwhiz.com/lumpdatabase/lumpbag56.htm Looks like it sparks a lot when feeding it plenty of air, should be fine in a smoker though.

That hole saw would work though I'm sure you know you need a shank mandrel for it also. The Unibit would be a better choice plus you'd probably find other uses for it.

You just need to keep about an inch from the tip clean, it's the only part doing the measuring, some scotchbrite or something similar can be used to scrub it clean without removing a permanently mounted therm.

Sounds good, where are the pics?

We'll just have to wait and see what it is next year. If it's less then what I pay for lump, I'll continue to use it.

$3 to $5 per bag like we have been if possible.

I believe they only had a one season contract with Original Charcoal Company. OCC is trying to get people to contact HD about bringing them back again next year from what I've seen in other threads here.

Thanks for the clarification Chris, that's what I meant by my post, sorry I wasn't more specific for the peanut gallery.

They are actual cook times for a brined turkey at high temps. Turkey is lean and there is no benefit cooking it slow and low.

That stacker is for their model smoker which is slightly smaller in diameter then the WSM. I'd suspect the WSM model should be similar in cost though. My only minor concern is it looks like the lid slips over that unit vs sitting in it like it does on top of the WSM, you may eventually get some...

Flip the center section over when you store it, it'll keep water from running down inside it.

Can't argue that point, I spend enough time with the Q as it is also.

Actually you can do sushi at home if you really want.

So where is the list?

Some ideas here too including the one you posted pics of. http://www.virtualweberbullet.com/coldtemp.html

Check for local orchards, see if they sell scrap would from downed trees, trimmings, etc.

Keep them well iced down, if you freeze them you'll be waiting all weekend for them to thaw.

You want to let the butts rest wrapped in foil in a cooler for at least 30 mins before you pull, once it's pulled, it's ready to eat. It's a matter of personal preference if you want to mix in some sauce and/or offer it on the side. Personally I recommend Steve's No 5 sauce on the side...