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Im putting 2 8 pounders on at 5:00 on thurs the 30th. I have no doubts all will be well for a new years eve feast. The 31st im making baby backs for lunch and grilled wings for an evening snack. Glad to see im not alone here in MN. One tip is to use something to insulate your cooker if you...

Want to really have fun on "guys night" make ABTs with Habs. I like em but nobody else seems to want them. Makes your eyes water but it is soooo good. Dont touch your face after handling these, even after you cook.....trust me.

Best part is your beer never gets warm.....kinda hard but never warm...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: I find if I'm carefull I can just pour it through the top grate into the water pan. I use a half gallon beer growler, just becuase I have it, and I don't wanna throw it away. Plus I think it's...

Great advice above! Dont forget, its your first cook so have fun with it!

I keep all my unopened coal in a climate controled garage and the current opened bag sits in the kitchen. Yes it is a necessary cooking utensil so it sits in the kitchen. warm and dry.

What I would normally do is remove the door and pour water through the bottom grate into the pan with a 2 litle pop bottle. Never once had any issues. Side note the weber pan is 4 litres, the brinkman is quite a bit more from what i have hear.

I think stacking them falls in the category of "just for the fun of it" all practicalitys aside BBQ is just a fun thing to do. I love experimenting, keeps the hobby fun. Stack any higher than 2 you may need a strobe light on top and guy wires to hold that thing up.

I have always wondered if I did fish If my cooker would make everything fishy from then on. I have kept fish to the kettle for fear of turning the WSM into a fishy nightmare...Is this justified?

One other thing you can do if you really want to keep it nice is after your done eating and everything is cooled down dump the WSM ashel and coal into a dedicated metal trash bin. By dedicated I mean keep a can just for ashes. That way you can be certain that it will not flare up and melt the...

I think you answered your own question. Wait for it to cool down first. If its below freezing and you shut off the air the cooker should be stone cold in a coupple hours....then cover it.

I did an experiment last night and heres how it went. I use the 6 dollar char broil rib racks and always cut the racks in 1/2. 3 halfs on top and 3 halfs on bottom. I put all the smaller halfs on the bottom and the larger omes on the top (top usually runs a little hotter). I usually switch...

Beauty EH, Gonna eat some bird and suck down some Kokanees....Have a great day N of the border.

With a 20 pound chunk of bird in there it will take some time to get to temp. Its not going to come up to temp fast.

After it cooks down you should still have 35 or more pounds of Pork.....Hope your hungry Take pics of the setup you use, I would love to see it.

I do my ribs for 3 hours at 225 and 2-2.5 hours at 250 (for a ttotal of 5 hours). Trimed spares or Backs doesnt matter. If it was 225 for the whole cook I could see it taking 7 hours or so.

I got an ET73 a few months ago and it works fine. Sometimes the base unit doesnt send temp updates as frequestly as I would like but I have a feeling they do that to save batteries. I tried keeping my Weber probe on overnight and it is a real time update, well I sucked through a set of...

I do it cold. I also throw a tablespoon of the Britu rub in. I only use 1/2 the salt that the BRITU recipe cals for though.

Greg is right on! I have made my own version of BRITU with Hickory, Apple and Cherry. with BBQ there is no wrong, just give the good ole WSM time to do magic and it will be good. BTW I am doing my formula today, started at 11 so should be done sometime between 4 and 5....whenever the meat tells...

Sounds Awesome! YOu should have plenty of time to get all cleaned up and pretend that is is a piece of cake. Feels good when you complete a 24 hour cook and everything worked perfect. Im smokin ribs today so I will raise a glass to ya.....and I bught a new bottle of jameson last night Look...