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That's a good idea Brad and Gregg. I have the same issue you guys do, and hadn't thought of doing that. I will probably be doing this soon.

I do exactly what Clark does.

Great idea, George! I have some of those here at the house. That just clinches the decision; I'll be getting the silver. Thanks guys!

If the meat came out good, and it sounds like it did, then you didn't cook it too hot. Whatever works for you is what works, plain and simple.

Thanks guys! I think I'm likely to go with the silver. It's a bit cheaper and I'm not really going to transport t anywhere, and I think I'll like the superior venting in the silver. Thanks for the input!

I'm looking into getting a Smokey Joe sometime in the next few months and don't know if I should go with the silver or gold. I haven't seen any SJGs at the stores around here, but Weber still has it on their site, so I'm assuming they still make it. If not, that makes my question really easy...

I've ordered multiple pork bellies from Paradise and always been treated right. They're local for me, so I can't speak as to how they ship their meat, but I've always been impressed with them. They're one of the only places I'll actually recommend someone go to. I've never used Snake River...

It's usually cyclical. Just wait a few days, maybe a week, and the price should go back down.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you find that when you run out of water in the pan your temps start to get high and do you have any issues keeping the temp low and slow? </div></BLOCKQUOTE> I've found...

It does boil off; when I take the foil off there is little to no water left in the pan. Unless aliens are beaming it up, I figure it's boiling off. I didn't use water in the pan with the clay pot, but I would assume it would boil off with that as well.

Yes, I went back to water. I found that worked best for me. However, I never refill the water pan, even on long cooks. I fill it up at the beginning, then place foil over the top of the pan to catch drippings. I found clean-up was much, much easier that way. I don't have to clean out fat...

I haven't used a clay pot for awhile, but when I did use it, I foiled it. When I was done and it was cooled, I just took the foil off and threw it away, leaving the pot clean. It might be worth your time to try it.

Differing from quite a few people on the site, I do use water in my pan. However, once it's gone, I don't refill it. I've found that with my WSM, the hardest time I have maintaining my desired temps (anywhere between 225 and 300 for me) is at the beginning, so I use water as a heat sink for...

I also have the problem with grease dripping down the hole on the side door. I've never done anything about it, but after a few cooks it should close up and stop dripping. Mine did. While I've never gotten around to cleaning mine, after that hole seals up you should be able to clean the...

They should ship to your house.

For bacon, I would say to not use a rotisserie, just place it straight on the grate. I've never used a rotisserie, but I don't think one would help much with bacon.

I forgot to ask earlier, Kevin: should I allow the belly to sit in the fridge uncovered for a day after curing to form the pellicle per Charcuterie?

Sweet. Thanks again, Kevin.

You might take a look at this thread, about 3/4 of the way down is some info on someone who cut the legs off their 18.5".

I like hot dogs on the smoker. Just throw them on when you have another cook going (doing otherwise is a total waste of fuel, IMO) and let them sit for about an hour. No need to turn them. After about an hour, pull them off and eat them like you normally would. Impossible to mess up, and...