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I've never had a problem cooking potatoes on the WSM. High temps or not. I usually throw them on when I make whole chickens. Everything cooks at roughly 250-280F. And yes, I foil the potatoes! Here's a pic:

Doing-up some spares tomorrow and an 8lb chicken on Sunday. Can't wait to use the new sauce I made. I want to taste it on some pork so I'm gonna taste a bit of it with the ribs.

I forgot to mention, it's free.

Lucky me...I just scored a source for white oak. Already cut and seasoned. I'm going to get a lot of this stuff to last me through next year. Thank God.

Those ribs look good!

7lb butt and a small brisket: http://rem.alexsark.com/bbq/march7.jpg http://rem.alexsark.com/bbq/march6.jpg http://rem.alexsark.com/bbq/march8.jpg http://rem.alexsark.com/bbq/march10.jpg http://rem.alexsark.com/bbq/march11.jpg http://rem.alexsark.com/bbq/march13.jpg...

Hey Matt. What my friend told me was that butts are on sale at Pathmark right now. Have your friend go check them out.

My friend lives in Brooklyn (East NY) and he smokes his food. I can ask him where you can buy those butts. He should know, even though he doesn't eat pork. He gets briskets and short ribs all the time. I moved to CT from the Bronx and the butts here are generally $1.29-1.49/lb. I'm smoking...

I would give it a try tonight but I'm in bed typing on the laptop. I have my alarm set for 6am. That's when my 7lb butt goes on. Good luck with the cook, Tom. Those pics are gonna make me hungry!

In for updates!!! I'm still skeptical with this overnight cooking thing...as I don't trust my smoker enough to hold temps during the cold CT winter... Do you use a Guru?

One word: AWESOME

This summer will mark one full year I've owned my WSM. Today marks my fourth or fifth smoke this year and hell yes, I will be participating!

Nice. I joined Twitter just a few weeks ago.

Man, I love me some maple wood when I do chicken wings!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: Hi, I always do chicken "high heat" because I don't think there is any benefit from "low & slow" with poultry. Shoot for 350°. Keep the...

Nice, Tom. I'm currently in Playa Del Carmen and these people don't know a damn thing about BBQ. Haven't found ANY yet.

Under $2/lb? DAMN We're getting raped up here in Patheticut. $3.99/lb at Costco and my local supermarket!

I have a lot of apple available.

Potayto Potahto

E-mail sent, Tim.