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Wow. What an achievement! I remember some (other?) guy was forcing propane through a double hulled kettle to get these (or higher) temps. That design was definitely not my style. But this fits me. The pie on the earlier attempt @ ~500F looks gorgeous too! ;-)

Didn't worry about cook temps nor meat internal. Just need to get to fork tender -- should probe like soft butter. Start probing about 45 min into the foil and every half hour there after. If I had to guess, cook temp probably around 250F. Won't try to guess w/ the meat temp -- not important.

I've done small pieces like that on my Smokey Joe Gold. If memory serves, it's around 4hrs -- 2 hrs for color, and 2 hrs in foil to tender. I'd guesstimate 5 hrs for a 1 hr margin of error/holding (double foiled w/ a little liquid in a small cooler). If comfortable holding longer (2hrs), 6hrs...

John: Have a bag of the Oak lump sitting in my garage waiting for the next large smoke. Found it at BevMo this summer after our last conversation ;-) Thanks for the reminder.

Dave Russell wrote: Thanks for the suggestions. Done and done. Any more refinements?

Cory: "Too smokey" has been a complaint in my household too. Since last spring, I've been smoking w/o wood, and I still get the occasional complaint. I've also gone in search of more "all natural" briquettes and (hopefully) milder lump (was using mesquite lump) to try: still got a bunch of...

If you can deal w/ ash leakage and managing bungee cords when traveling, then go w/ the SJS. (Sorry George, I got fed up looking for cords while packing everything else up.) I'm trying to make SJG work for me; still learning how to cook well on it. Have read about the various ways to place...

Portable-wise I have a Gas-Go-Anywhere, SJS, SJG, and SJP (acquired in that order). Gotta say I use the SJG more than any other when traveling or for small cooks at home; did a couple of bone-in ribeyes just this last weekend. Will use the Gas-Go-Anywhere if I don't want to mess w/ charcoal...

That's great looking skin! Other than getting the pieces to room temp, and putting on some rub, got any other pointers to share? Gotta say I'm jealous!

I've been seeing 'pork tri-tip' advertised lately by San Jose, CA area grocers. Been wondering the same too....

Ran into "hammy ribs" also. Didn't over salt them. Didn't rub them long. Weren't "enhanced". I think they were "undercooked" at a low temp. This is one of the reasons I like to cook at 300F. The fat renders better and there's more of a "cooked" taste, rather than a "ham" taste.

Got one almost identical from Craigslist about 1.5 yrs ago. It's been reliable. Replaced the flavorizers and the grates w/ heavy duty ones from the guy in San Carlos who advertises on craigslist (and ebay). The replacement parts were stainless steel and still look good. One complaint is that...

I'd do empty water pan, foiled twice, with a gap between the two layers of foil. Make sure the top foil has indentation to capture juices. Cleanup is let the WSM cool, remove top foil and toss. Re-apply new layer of foil. This is easy insurance against flare ups.

Never had water in my pan. Can hold temps where I want w/o water. I'd do the potatoes & carrots like you would the gasser, foiled and on the top grate. They'll finish before the chickens; it'll be easier to check for them done. (I also like leaving the foil off the last 15mins or so to dry...

Charlie: consider replacing w/ the One Touch Platinum (OTP) - it's a Performer w/o the gas igniter. Found mine here in the "Trading Post". Do see them sometimes on craigslist. They're not as popular as the Performer and can be had much cheaper.

Over brined and under colored/charred chicken thighs that got left in the refigerator too long.... From bad to worse...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hey, Paul. Try a wood shim between the lid and middle section. </div></BLOCKQUOTE> Thanks for the idea!

On my 18" WSM, I like to tilt the lid a little to get higher temps. Easier to do than the upside down propped door.

Did a 16#'er a couple of weeks ago, squished between the handles (18"er). Fit-wise, it was fine. Taste and moistness-wise, I've got a lot to learn.

Wow! Thanks for the inspiration! Great pictures too! I gotta believe there's a story behind this recipe....