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Mine has been sitting on the patio for years, and I've never had a drop of water in it when I open it up. I use the standard cover that came with it, and it has been through a number if tropical storms with no issue. Perhaps he may want to pull a large plastic trash bag over it before the cover...

Darn, does that ever look good!

A friend of mine just purchase one from the same butcher! Can't wait to hear how it turns out.

Welcome! I commute into DC and Northern, VA several days per week, and it is definitely no fun! :)

Yes, that's what I'm looking for. I have cell phone/LTE coverage over my entire property, but the Maverick RF doesn't. It works fine in the house, but not out at the edge, or if I run out to the store. Probably not a big deal, but it would calm my psychosis a bit.

Optional WiFi coming next year. Sold!

Does the WSM have a bottom grate? :) :)

Man, I sure could go for a piece of that chicken. It looks delicious!

Think about the start time. I do 14 pounders in my WSM all the time. At 250 degrees, they are usually done in under ten hours.

Very cool!

I prefer low and slow here. The cook is the fun part! :) I'd much rather cook all night and into the next day. lol

I got one shopping cart full at Home Cheapo, today to carry me through winter.

Never saw the need for a sticking agent, but I'm a huge mopping fan!! :)

No sir. I've never found a need to wrap brisket or pork butts.

I often do 14 pounders, and they never take more than nine hours a 250 degrees. I usually start my WSM at two AM, and they are done by noon. My experience is different from what I read here, but I'm thinking six PM might be a bit early, unless you plan to warm it up before you eat.

Stay away from the selects. I've only done one, and the choice is a much better "choice". :) The selects don't have the necessary fat IMHO.

Welcome back! Great to see some of the old timers chime in. Steve mentioned Bryan S. Haven't heard from him in a long time. :)

I'm a big fan of the Renowned Mr. Brown recipe in the cooking topics section. I've been doing it for ten-plus years, and wouldn't change a thing. :)

I never use more than 20 lit coals. That's like less than one layer in a full size chimney.

I have a bag of mesquite chunks I purchased more than ten years ago. I used them once, and never tried them again. I decided I hate mesquite. For brisket, I use oak and hickory. Bold taste, without the ashtray. :)