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I'd snuff it There will be a residual heat spike but it will fall off fairly quickly if the air supply is choked.

To limber up for the summer I did a "fully-cooked / readyto eat" half ham shank. About 3-4 hours at 230 with just a chunk or two of hickory smoke wood. Glazed with a honey brown sugar mustard glaze. Since the ham is already cooked, it can't be under done.

It's a balmy +25°F in southcentral Alaska this am.

Just got an email from Thermoworks that had a link to an interesting blog post on temperature probes and cable management. While they only reference their probes, the general info should be vaiid for all. Although it looks like a Catch 22. Don't run your probe cables over hot spots, touch a...

My question is "where" to measure ambient air in the cooker. You don't really want the probe in contact with the grates, pans, side, or top. Best I've been able to do so far is measure center top and bottom grate, then average.

Keep an eye on craigslist in your area. I picked up a dirty 18" WSM for less than $100.

I've been eying the below 0 temps and pondering some sort of shelter. I think it has to be large enough so I can squeeze in for a warm up.

I'm not allowed to purchase anymore charcoal of any kind or brand until I'm down to less than 100# in the shed. :-(

It was two 18.6# bags for $9.98 on the KBB at the local HD

Picked up a few bags from the local HD, the Kingsford price wasn't too bad either. Might just have to go back for more.

My preference is get any firewood / smoke wood "covered and out of the wet, up off the ground". I use a couple of large plastic trash cans to hold kindling and such. It's ok for wood to get wet / damp as long as it can dry.

i like fajitas over coals / wood fire. And there is always the infamous Philly Cheesesteak Breakfast anytime, eggs, bacon, sausage, hash browns, hash, etc

Looks amazing.

In my case, it keeps the leaves, moss, and other detritus off the rim of the lid. All too often I find myself with a handful of lid and needing both hands. But I'm too lazy to rig up a hanger for it.

No one ever went broke under estimating the US consumer's quest for convenience.

Wind blockage is key.

Could one use peat as a fuel in the WSM?

Yes, the center barrels stack perfectly.

I only go there for the recipes. ;-)

I bring them up to temp for an hour or so then drop on some brats or bacon for flavor.