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Darrel, If you want to try your hand at injecting, instead of buying an injector, find someone who works at a hospital (don't we all know someone?), have them get you a 20cc syringe and an 18 gauge 1-1/2 inch needle...works like a charm and the price is right... If you don't know anyone, let me...

I would also like to hear about the rub and finishing sauce...how about posting it on the recipe section?

Richard, Welcome to the site! Congrads on your BRITU (my personal favorite). I have always turned of my switch when not using it, if I remember correctly, it displays blank lines when not in use but turned on...so you wanna save your battery. I also had to return my first unit, I sent mine...

Jeff, You got me so motivated, I think I'm gonna try one this weekend. Question for Chris or Jim or whomever can answer. Can you cook 2-12 pounders, one on each rack? I would love to do this for thanksgiving, but we usually get a 24 pound bird, and I KNOW that bad boy aint fittin on the WSM.

Actually, I have gotten two 3+ pound chickens on the bottom and ribs on top with no problem. I also used the beer can recipe. I don't think a 7 pounder would stand upright on the bottom rack. Good luck on your meal tomorrow!

Tom, What confuses me most, is that the unit is sitting on the kitchen table the whole time, about 30 feet away and no problems until the last 30 minutes. I didn't move the unit, and don't know why it chose to conk out at that time. When I spoke to Maverick, they thought that the transmitter...

Tom, Ribs are a great first cook and BRITU is the best way to cook em (IMHO). Be sure to check if your ribs have enhancers added and if so, adjust the BRITU rub accordingly. My experience with baby backs is 5 hours at temps between 200 and 250 turns out just right. Longer and they fall of...

Tim, I'll also put in my vote for rolling. I have fit 10 racks of ribs in one cook and I would be surprised if you could do that with a rack. To be sure, they do not present as pretty, but they never last long enough for anyone to notice! Be sure to try the BRITU! Welcome to the site.

Mick, When I first started out, I was surprised at how little wood chucks were needed for a cook. You will be given great guidance on the home page, if you follow it, you will create perfection. Welcome to the site!

I have used apple and cherry, both seperately and together, and liked them all equally.

Rob, The BRITU rub is a brine and the salt will draw out moisture, hence your mess after leaving it on overnight. The WSM does such an awesome job on ribs it's really hard to mess it up no matter what rub you use, but I have found that the 2 hour mark is just perfect, longer and the ribs are...

I have also ordered from peopleswood.com and found the prices to be fair. No matter how you look at it, you get slammed on shipping. I didn't think there were any sources within driving distance to get fruit woods until a member hooked me up with a place about 40 minutes away, not only do they...

I recieved the new unit, after having problems losing transmission. Everything went fine until the last 1/2 hour when I lost transmission again...grrrr. I want to try a butt this weekend and am worried about losing transmission during a long cook... I was hoping I might get some sleep, but...

Dale, As always, my vote is for BRITU. I'm curious to see if you have the same experience I had going from BB to spares. I also get my meat from Costco. Although the flavor was awesome, I found the spares to be almost too meaty and much more messy to eat. I went back to BB... Let us know...

The juiciness and tenderness of right of the smoker is the best, however, IMHO, the smoke flavor intensifies over the reheats. If I had to make a choice...right off the smoker.

Ken, I have also used the WSM in the rain, albeit, not in heavy downpours, and have not had a problem. Water does collect in the bottom of the unit, but it has never affected my coals.

Gary, I've done Salmon a few times and have never noticed an odor.

Hi and welcome 1/2wit, I will probably echo most of what is said here. I own a Weber performer (charcoal), a Genesis (gas) and a WSM. They all have there place here, but really cannot be compared to each other. If I am home on the weekends, I smoke. Most die hards seem to smoke about once a...

My vote is for baby backs. Spares have more meat and seem to be messier to eat. I've cooked both and found 6 hours on spares, 5 on baby backs. Longer than that and they fall off the bone and make a mess. Hope this helps

Paul, Many members here feel mesquite is for grilling and not for smoking. I have used apple, cherry, and hickory and loved them all equally. Mesquite may be too bitter for a smoke. It's also one the those flavors, that either you love it or you hate it. Mild fruit woods appeal to the...