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I'm pretty sure others have commented on how difficult the probe grommets are to install. Sounds like you found a shortcut. I often use soap when driving wood screws. It works like a charm.

In the upper right, click on Settings, then on the left side, click on Edit Signature.

Wow, that really looks good. What I wouldn't give for a seat at your dinner table! :)

That must be a huge beer bottle! :)

Wow! Water user here. lol

Did you call tech support? I'm an Engineer, by trade, and I find most manufacturers will provide CAD files for their products. It helps get their products used in the real world.

I swear I found the link to tvwbb.com in the documentation that came with either my Performer or my WSM. Maybe not , but you'll find everything you need to know right here. Possibly I'm a beginner, but after more than ten years, i still use water in my water pan, and it works out just fine.

Dry probably means it was a bit overdone. I've never cooked a packer more than about ten hours or so @ 250 degrees. Not sure why, but mine never take as long as others here seem to take. Temps verified with a (tested) Maverick.

Wow! I would have settled for being a fly on the wall. I'm betting there was some awesome food. Thank you for the pictures! :)

Sounds awesome. I've been doing the Renowned Mr. Brown pork butt recipe for years and years. Been thinking about trying something new this holiday weekend.

Whoa! That looks good!

Take a look at the Thermopop also. Less than thirty dollars.

Awesome link, Chris! Wish I knew about that in the spring! :)

Interesting. I can imagine BBQ without sauce (like dry ribs), but the sauce can really add a lot to it. I'll give up my sauce when they pry my cold dead hands off the bottle. :)

Congratulations! I'm sure you're going to love it. :)

Whoa! Awesome looking brisket. The WSM almost makes it too easy. :)

That looks like the best smoke day I've ever seen. Of course I've only been around for eleven of them, so what do I know? :)

The burritos look awesome! Enjoy!

Mmmmm Baltimore Style pit beef. The Roti might work well for this: http://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html This is the most authentic recipe I've ever found for it. It's done high heat on a grill typically. :greenperformer:

Yep, Kingsford Blue Bag. My tablet wouldn't let me use KBB as an abbreviation. :)