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I'm more curious about the drippings from pork, I've read that some people put a pan of beans under the butt/shoulder during the cook and let the dripping season the beans so it made me wonder and knowing it may not be the healthiest thing, has anyone saved the drippings and used it for...

DANG !!! that does look good, hmmm, the Chef's Store has bellies on sale this week.

Hey Trey, if your lucky this might still be there, just posted on 11-2 http://charlotte.craigslist.org/for/5296820871.html

I mix a few chunks, 6 or 7, in with the charcoal, the bags of wood I get doesn't have large softball or fist sized chunks more like baseball size or a little smaller and I sometimes add a couple during the cook, what you could try is adding a little now and then through out each cook until you...

That's me, not a metallurgist and don't know what will or won't affect the bowl and not a expert on the WSM by any stretch just offering my 2cents worth about what I use that works for me take it or leave it try it or not.

Len, I had read somewhere that some one warped their bowl using it dry, don't know if it was just a fluke but wasn't going to risk it so I put the disk inside the bowl, it sits just about 3" down, leaves a nice air space and keeps the bowl round just in case and the disk won't break, not saying...

I myself wasn't looking for something to absorb then release when I went with the disk I wanted a shield to block the direct heat of the hot fire , I can adjust and hold my temps without any problem just using the vents.

;) Yep, no muss no fuss

Dang Phil, sounds like you came out better this way, nice score.

Bob, it's made by a company called Gunter Wilhelm, supposed to be German but some reviews say differently as to why the end is round I have no idea but I've seen this design or style of carving knife used in cooking programs, restaurants and in stores.

I found one at the chef's store but it was light in my hand and for all I know may have done a better job because of how thin the blade was, this one has some weight ,the blade is stout, sharp as all heck and nice looking, the reviews were pretty good to and for$39.00, well heck

http://s905.photobucket.com/user/dlr-9/media/1442079708_zps923e5ac8.jpg.html Maybe I'll get to use it soon

Ahh grand kids, she's a cutie too, my daughter is giving us grand child #3 January

They first cook is on me except for the coat of the meat because I generally will cook something for me but then it'll cost them depending on how close of a friend they are, if I provide the meat and time,$35-40 for 1 butt and adjust based on how many

I just saw this maybe someone can get to it, $75 http://charlotte.craigslist.org/for/5197811085.html

keep in mind, the mouse crapped in his grill and the spider didn't, it was justified .... :)

Phil, our insurance snafu was because of 2 accidents over a 3 year period of time and neither of which were our fault according to police reports, one a guy ran a red light and the other a stop sign. A young girl from the insurance company, who was a new employee, called us she informed my wife...

I know what ya mean Bob, we did the same thing total TWC, the phone doesn't work if the power goes out, all the phone jacks that worked when they first hooked it up don't work anymore just the one the one phone is hooked to at the modem, we have the wireless ones around the house, then they said...

I had to brag, my 11 yr old grand daughter just received her black/green belt this past Saturday, on her way to full black belt and if she desires her instructor has offered her the oportunity to move into the advanced level where she can learn Hapkido and Jidokwan which is another form of Tai...

Take a picture of it, not for us but for you because you'll never see it that clean and shiny ever again