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Ditto to what they said. One thing to be aware of, the bottom rack will become your hot rack. If both are the same weight, the meat on the bottom rack will be done first, with a slightly crisp(?) or charred(?) bottom. It's not bad, but enough to watch for. YMMV, Howard

Chuck, Like many others, I tried the Brinkman route many years ago. Hassle is the best way to describe it. I have two WSM's. They are not comparable. They are far different from Brinkman, even if they have a vague physical resemblance. Like any tool, if the tool is more work than the work is...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: Do you find that the bottom is hotter than the top due to sand and not water? Do you rotate top to bottom when you are cooking??!! <HR></BLOCKQUOTE> Greg, I 've gone to sand. My results are...

I went from water to sand in mine. I find no difference in the taste or moisture in the finished product. However, I do find, consistently, the lower rack is now "hotter" than the top. Of course, now I'm getting radiant heat from the sand. Meat on the bottom rack will hit the finish temp...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: My guess is it's more likely rendered fat or juices somehow finding their way down the inside of the cooker and dripping from a vent. Not unheard of, not of any real concern. <HR></BLOCKQUOTE>I...

Man! Experiences sure seem to vary. I've never found the amount of meat to have much to do with time. Whether I cook one brisket or two butts and a brisket or two, my times are not much different. It only takes so long to cook a piece of meat. If you don't let the pit temp vary much, I don't...

Chris, I like it. Seems better organized. Thanks. Howard

Hi Susan, I put a 16 lb'er on the top grate. Tight fit, real tight. But it "cooks to fit". I guess I live in a time warp. At 230?, my briskets cook in 1 - 1 1/4 hr per lb. Works on my WSM or my little offset. I take 'em to 200?. I would not cut it.

The WSM is everything people claim it to be. Trying to compare its use with the one you are familiar with is like comparing apples and brake shoes. Of course, trying to stop a car with apples instead of brake shoes is pretty much useless, as well.

Bryan, I took 3 pieces of plywood about 4x4 and screwed them together with small L brackets. It's easy to set up and knock down. I use 3 sides and lay a top on it. I guess in high winds the top would need to be fastened as well. Usually, though, I don't have the winds here you typiclly have...

Hey Albert, I use my welder gloves for all but handling food. I bought the Ronco Showtime Rotisserie several years ago before I started Q'ing seriously. They included a pair of insulated rubber gloves. I handle the meat with those. I also use them to put the lower grate in my WSM when it's...

Ron, I have 3 Pyrex therms from BB&B, also. They have them priced at $19.99. I got my Taylor from Target for $16.99. Along with my Polder, they all work well. As Mike said, just be sure and check them regularly with boiling water. My newest Pyrex reads 208? at boiling point. I'm going to...

Around here, most stores just require you to get those two, take them to the car, come back and get two more, etc. Otherwise, take a few friends and line up. Or, tell the manager you need 10 birds (or how many you want) and ask him if he is going to make you make a bunch of trips, bring your...

Hi Mike, You won't need to worry about dripping one butt on the other. However, when you do butts and briskets together, put the brisket on bottom. John Henry stuff is good. I have a few . He is from East Texas. From his web site: "In 1989 John Henry was asked to personally handle the...

Rick, on the occasion that I needed to get inside, I lifted the section. Heavy and awkward, but it works. Do it carefully and you won't have any spills. I always close the vents and snuff the fire. I don't reuse the coals, but I'm interested in putting the thing up, not letting it perk for a...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by TOM BAUER: The apple that I was given seems to leave too "sharp" of a taste---- <HR></BLOCKQUOTE>Tom, Were you able to verify it was apple, in fact? Maybe a mix up? I've never been able to get ahold of...

Thanks, Doug. I learn sumpin' new eva day!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Raveret: ...a frenched rib steak... <HR></BLOCKQUOTE>I'm afraid to ask, but here goes.... How do you "french" a steak?

Pictures! I see pictures! Your link works.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: Exactly right. I did a small half today-- so it would be done about the same time as the spares-- in about 6-7 hours, and, although the Taylor digital read 171 where it was inserted, several spot...