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I live in Southern California where winter is something that people who don't live here have to deal with. So I have nothing to contribute as far as your question goes. Just wanted to post something to make all you cold-climate folks a little jealous. HAHAHA!! - just messin with ya. I think...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by russell swift: Where do ya'll buy the Weber cubes? I must admit I've never seen them around before.... </div></BLOCKQUOTE> I also use Weber cubes and...

Maverick ET-73 is what I've been using. They are accurate (I test both probes in boiling water and always get 211 or 212 degrees) and the range is good. From my smoker to my stove in my kitchen is about 30 feet and its good at that distance. Used it several times and so far no issues with the...

I've given up on chicken on my WSM. Ribs, tri-tip, even prime rib...no problems. Chicken?? - DISASTER. I'm not doing something right and I don't have the patience to figure out what it is. My skin comes out like shoe leather.

I've seen it at Stater Bros year-round. Although I see you live in Irvine and I don't think Irvine has too many Stater Bros stores. See us poor folks who live in Corona have a Stater Bros right down the street...HAHAHAHA!!! Just messin with ya. But I would give Stater Bros a try. Also...

I usually run my smoker probe through the little clip and clip it to the underside of the top grate in the middle - where the meat is. As for your pork butt question, I've never done a pork butt. But most of what I've read says to 190 is a god temp to pull it off. Good luck and good smoke.

I use Kingsford Blue and I haven't had high temp issues. For MM, I use lit 20 coals (yes, I count them out exactly) over 1/2 to 3/4 chamber of unlit - depending on what I'm cooking. I also use about 1.5 gallons of water in the foiled pan. I usually start out with all 3 bottom vents at 50% and...

I usually run my leads under the lid, but I know some guys go through the top vent. I prefer under the lid because it makes it less of a hassle if you need to remove the lid to turn or baste your meat. Haven't had any issues so far with the lid putting a kink in the leads. Good luck and good...

The charcoal pan - I made the mistake of buying the water pan and it was too small. Luckily Brinkmann's customer service was pretty good. I sent the water pan back and got a charcoal pan in just a couple of days. Been using it ever since when I do low and slow.

I got mine a while back - its way better than the stock bowl. I use the stock bowl now as a "dome" over my meat when I have it sitting out at room temp.

Been there, done that. I think with WSM owners or BBQ guys in general - its not a question of IF you'll get burned but WHEN. The one thing I've noticed though, I've NEVER even come close to being burned when handling my chimney and I never wear gloves (cuz I don't have any). Even when dumping...

I don't foil, but from what I've read - the guys that do foil usually do it for an hour at the most. 3 hours in foil sounds like a lot to me. Maybe u might want to try and scale back on your foil time and see if you get better results. Good luck.

Since you've only done 2 smokes, I'm assuming you have the 2009 style unit with the larger water pan. I've used the MM with about 1 1/2 gallons of water and it works out good with ribs - baby backs and spares. You should be alright. Never tried the saucer either. A lot of guys swear by it...

This is what I've paid 18.5 inch WSM - $239 no tax free shipping to California (Aimtofind.com) 2 Weber Chimney Starters - $15 each at Home Depot Maverick ET-73 remote thermometer - $40-$50 Don't use rib racks but the most expensive one I've seen was $30 Kingsford Charcoal - about 10 bucks for...

question - do you salt both sides of the steak or just one side?

I was talking about the bowl that the legs screw into. Oops - My bad. A Brinkmann charcoal bowl is still a good investment. I got one and haven't looked back.

my advice - ditch the bowl. Spend 13 bucks and get a replacement CHARCOAL pan from Brinkmann. It fits perfectly in an 18.5 incher and holds just shy of 2 gallons. Its more of a pan than a bowl so it won't extend downward so close to your fire. Just make sure you get the CHARCOAL pan and not...

I've been using a Maverick ET-73 (which you'll find is very popular here) for a little while now and haven't had any issues with it. Only issue is the fact that you have to remove the battery cover to get access to the on/off switch on the transmitter. Once you get used to that its a great device.

I agree with Gregg. And when you get the foil, get the really wide roll. Easier for foiling the water pan. Also maybe a Brinkmann Charcoal pan (charcoal pan...not water pan) as a substitute for the stock water pan.

I go with my ET-73 at the grate. I figured the food is on the grate so that should be the temp to watch.