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Do you know if that's good at all stores? Or is it just certain ones? I can go either to Huntsville or Nashville.

Plus I think being around the smoke all day kind of desensitizes your sense of taste. Taking a shower right after you finish cooking or near the end helps a lot.

I mainly worry about the grates. I clean them off real well the day after each cook with soapy water and one of those plastic scratcher pads. I once over the water pan and I don't really bother cleaning the rest of the WSM. Plus the gunk helps seal it up even better.

I don't think the rain is what you have to worry about. Probably won't have 145 mph winds where you are, but I'll bet they are gonna be strong! I doubt the WSM could handle anything over 35 mph. I was kinda dissapointed. I was hoping the hurricane would hit Louisiana and come up through...

I like to pull it and put in one or more of those large disposable roasting pans they sell at the grocery store. Mix in a little cider vinegar and rub for a little flavor and moisture and warm in the oven.

I will be doing ribs and ABT's tommorrow. I've recently taken up spraying my ribs with pineapple juice after the first 3 hours every half hour. I don't do it for moisture, but it adds a great hint of flavor and a little sweetness.

Mine usually comes out over-cooked so to get slices out of it I have to cut it pretty thick, like 1/4 to half an inch. Even if it falls apart it still tastes good!

I prefer mine like Doug, but usually I over-cook my brisket so I mostly get shredded anyway!

My sources tell me 6 to 8 months depending on the size of the logs. If you have smaller peices they might be good after 3 months, depending on how small they are.

I like 'em DRY!!!!!! BBQ sauce masks the true flavor of the ribs IMHO.

I'm in the same camp as you. I'd rather have to much and not need it than too little and have to add later.

Hey Arthur, you may want to try making your own from scratch some time. I made this and love it, great stuff. I used brisket instead of venison and let it cure for 5 days. Pastrami report Posted by DTM on November 09, 1997 at 21:16:54: Well I guess it is time for a pastrami report. I sort of...

I always use the top rack unless I cook more than will fit on one rack. It's a lot easier to work with the meat on the top rack than the lower one.

I don't bother to clean the bottom of the water pan. I don't really clean the inside that well either, just enough to get the grease out so no off flavors get in the meat, it's not like any food is going in there.

I agree with ya there. Maybe the WSM doesn't need seasoned but I prefer everything with a good layer of grease and smoke on it! I did find the vents, lid, and bottom form a much better seal after they get good and gunked up with smoke and grease. Wouldn't want it any other way.

I like lots of hot pepper and I like to age it for a couple months too!

I always add just a bit of vinegar sauce for a little hint of flavor. Not too much though, if my geusts want sauce I let them choose their own, even though most seem to like vinegar sauce here in Middle Tennessee.

You can put me in the vinegar based camp!

Good article, but give up charcoal? Never! I grill with propane because of ease of use, not for better flavor.( I always throw some smoke wood on there to get some smoke flavor). Since I started smoking with charcoal as the heat source, I can't go to anything else unless I went all wood!

I think the newpaper/ charcoal chimney works just fine IMHO, and I am not known for patience. It is fun to play with fire though. In the words of the immortal sage Beavis "Fire! Fire! Fire is cool!" I recommend all you kids play with fire under the supervision of your parents, or in the case of...