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I would suggest making a foil packet of the chips. The poke some holes in the foil with a toothpick.

Make sure your water pan is not sitting directly on the coals, and the vents are open.

Here you go. Just use the image option when posting,and paste the url into the box.

Someone please correct me if I am wrong. I think I read on this forum that meat stops taking in smoke when it reaches 145 degrees.

http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=4;t=002160#000004 Not a good idea.

This is going to take some extensive on site research. I suggest you PM me with your location.

I also have the professional II and love it.

I always use a vinegar based marinade (Chiavetta's) on my ribs. I marinate them for 2-3 hours, pat them dry and apply my rub. They always come out tender with no "hammy" taste. I do not bother taking the membrane off the ribs either. I have not tried this with Baby Backs, only St. Louis...

Here is what I do.

No need to coat the inside with oil.

I use one of those plastic containers sold as closet organizers etc. Just find one that will hold the size meat/poultry you want to brine.

Fresh pork butts at Budwey's in North Tonawanda for .98 a pound, for all of you WNY folks.

It gives the surface temp. I have one of these, but I don't use it for cooking very often.

Why does the water pan sit on top of the coals? I use the Brinkman charcoal pan as my water pan, and it sits on the brackets the water pan is supposed to sit. What am I missing about your set up?

Smoking a whole turkey breast in one of my favorites. I use the leftovers to make turkey vegetable soup. The smokey flavor in the soup is out of this world.

When the Gander Mountain opened here this summer I got a big bag of hickory chunks. I did not see any other wood "chunks" there, just chips.

I ate 20 of them last Sunday watching the Bills have thier way with the Jaguars. I still ain't right.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Charles Chance: Begs and interesting question. Why don't the folks at Weber check this site and amend their instructions according to what really works? <HR></BLOCKQUOTE>The WSM is an anomoly for the...

I think Chris meant to say get a charcoal pan from a brinkman, and use it as the water pan for the WSM. I have nevr even used the water pan that came with my WSM, I have used the Brinkman charcoal pan from day one. I have only had to add water once, and that was during an all night smoke.

I have had great luck with pork loin roasts. They make great sandwiches, and don't take that long to cook.