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If you smoke it, they will come. ?

I usually run my Polder types through the vent holes. I have put them under the lid rim without any problems.

Maybe you are using the lid inside out!

OK, yeah, I know what you mean now. I've seen those but never used one. By hole saw I meant the ones like you would use to drill a door for a lockset. They are as small as 3/4". I thought maybe it was one of those. Let us know if he told you the truth.

Mark, is it aq bi-metal hole saw?

Generally, my butts hang at about 185 for a second plateau. When they start moving again, they will hit 200 within an hour to an hour and a half.

Chris, she did finally give me the right part number. Here you have all the right info and I go trying to invent the wheel all over again.

Thanks, Chris. I guess she stopped at the first D. You can't believe the trouble she had trying to figure out what part I was talking about when I asked for a price on the middle section, "Not the top or bottom, the tube in the middle." She was sweet and trying hard, but things weren't clicking...

I called Weber about buying a part for my wsm and she asked for the serial #. They are stamped out on the lid vent. Mine is DU. It must be a date code. They lady said, it looked like it was manufactured in 1982. I bought it last year at Bering's Hardware in Houston. I don't imagine it sat...

Hello, Jason. I read this forum for a while before I decided on a WSM or an offset. I have an old Brinkman offset, but I wanted soemthing new. Everyone made the WSM seem goof proof. It pretty much is. I love mine. You won't be sorry if you buy one.

Daniel, I get the wsm to temp, put the meat on the brisket and/or butts on, put the lid on, open it when they reach proper temp. I never lift the lid for any reason until then. On a long cook, 12+ hours, I add water to the pan through the side door. Never flip, never rotate. Great results. YMMV

Jerry, if you can't upload the pics, email them to me and I will put them on my page. You can upload them from there.

They taste like smoked chicken.

Thanks, guys, I guess I'll have to change my tactics.

Thanks, Jim. I hoped that was it. But doesn't that seem like a long time to get to 200? for a 7 lb butt?

A few nights ago, I put 2 7lb butts on the top rack and a 16 lb brisket on bottom, in my WSM. @ 230?, it took 18 hours to reach 200? on both racks. The brisket was foiled and served about 2 hours later. It was inhaled. Perfect. Circumstances required me to foil the butts and put them in the...

Friday night I started a 16 lb brisket on my lower grill, butts on top. 18 hours later, at 199, it was perfect. The probe lifted through the flat with ease. Great hunk o' meat.

If I have a chimney full, I let it go until the upper levels are beginning to catch. That doesn't take too long, as I "pump up the volume". The bottom rings would be useful for branding cattle at that time.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by PrestonD: Also I heard that the Polder and Taylor digital thermometer probes (not the dual) are interchangeable. I was told that one manufacturer makes these probe units for EVERYBODY. Regards, PrestonD...

Thanks, Rich.