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Thanks, Dean. The pictures were a big help, I was having some trouble visualizing what you were describing. Looks like I'll have a fun project to work on for a while. Now I'll bother you for something else. How do you do your bacon? I've had a special request from the wife to make some, so...

No, it's not unusual. Each of these things runs a little different, which I suspect is mostly due to differences in fit. Just a little more draft will make a difference in temperature. It seems like each one has a mind of it's own, i.e. they will find their own temperature level and stay...

Dean, Sounds like a great recipe, I'll be trying it soon enough even though we'll soon be in warm weather season here. I'd like to ask you a question not related to the soup, though. You mentioned your converted freezer/smoker. I was wondering if you could describe your conversion and how...

If you can get your hands on some, grapevine goes well with lamb (and chicken). It tends to be very mild, and doesn't seem to work as well with beef or pork, and the light character of it protects you from oversmoking with it. Rick

Theresa, Based on where you live, I'm assuming that you're going to be tailgating at the Oakland Coliseum. In almost 30 years of going to games there including several years of serious tailgating, I've never come across any coal bins. I'm one of those people who allows the coals to burn down...

Not that you'd do it on a WSM, but grilling country style ribs will give you a pretty damn yummy product. Rub them down like you would any rib, and grill them over medium heat. You don't want to sear them like a steak, but you don't need to cook them for 3 or 4 hours either. Sauce or glaze...

I just used for the first time a weed burner from an outfit called Flame Engineering. I ordered it off the internet at their site www.flameengineering.com; look for the Weed Dragon. I filled the charcoal ring about 3/4 full and hit the coals on top with the flame; it took about 2 minutes to...

Brian, I don't know about the Nu-Temp's, but I have fried a couple of remote thermometers by going over the maximum range. I'd definitely return it and get the right one. Rick

I've had similar experiences to Dave. I have no problem throwing together whatever spices I have on hand in what seems like reasonable amounts at the time, but it's nice to be able to make those "best ever" ribs more than once. That being said, I find the more I cook the simpler I make it...

Jarod, I was thinking about bidding on the eBay WSM, but since I already have one and you asked so nicely, I think you should do the raptor thing and join the community of WSM'ers. Good luck and keep coming back to this site, it's one of the finest BBQ resources on the web. Rick

Bruce, While I don't consider myself an expert, I'm still happy to offer an opinion. Smoke and Spice will probably get mentioned more than once here. It is a fun book for the bbq lore and stories in it, along with a variety of recipes. Don't pay too much attention to the times and...

Mike, I haven't had great luck with shellfish on the smoker. I've brought this up with a few much more experienced BBQ'ers, and the concensus seems to be that grilling is a better idea because shellfish cooks so quickly. If you do find a good method of smoking those shrimp, please post it...

Henry Joe, I had the same thing happen to a probe on my Williams-Sonoma thermometer. I contacted W-S via e-mail asking to buy a replacement probe, and they informed me it wasn't available to purchase but they would be happy to GIVE me a new one. In fact, I was told to go into any store and...

Henry Joe, don't think of yourself as weak, think of yourself as strong for getting this one by the wife! Have fun, Rick

Mike, I'll tell you one thing about how you'll know when there's too much smoke - you're food will taste so bad the dog wouldn't eat it. My first time cooking ribs on my WSM I followed the instructions in the Weber manual. It's been 3 or 4 years now, so I don't remember exactly how many wood...

Larry, Check out the California Barbecue Association website, www.cbbqa.com. I believe there are still a few events left this year. Rick

If you want to check out their methods on TV, watch America's Test Kitchen on PBS. It's hosted by Christopher Kimball, who is the editor of Cook's Illustrated. Rick

What business are you in? I want to be a client of yours, all my vendors ever give me is a damn box of chocolates. Rick

I agree that being consistent with the vent openings is the way to go, though I have had times where I lazily opened one up 100% and was able to get the WSM to stabilize pretty well. It looks like your WSM is doing exactly what it should, but I might suggest that if you want the temperature to...

Keith, A while back on this board, somebody mentioned that too much air flow could actually cool off your coals. I'm curious, how many coals did you use for your latest cook? Also, how were your vents set when you first went to bed at 1 a.m.? I have to make adjustments to keep my WSM down...