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I would think that N.Y. would have a great selection. If you can't find anything, Paulina Meat Market in Chi-Town has some high quality stuff. Plus if you search, I am sure you can find those Vienna Beef dogs I mentioned earlier. You won't be disappointed.

Vienna Beef Hot Dogs

Have you checked your thermometer in boiling water for accuracy? If the therm is accurate, listen to Mike, give her a little love!

I run mine at 225 at the vent (using a maverick probe thru the vent). Seems so smoke just fine for me. I don't try for smoke billowing out of the smoker, just a slight bluish-white smoke drawing out.

Thanks Louis! That is really interesting, I will have to try it out!

That is why this is the best forum on the net. Welcome Don!

Hey Scott. I always fill the charcoal ring on every cook (I use lump), with new coals always lighting, I get a little smoke off of them also. I don't worry about the smoke after 140 thing either. Although I agree that the smoke ring may no longer develop, I think the smoke still helps flavor the...

I always pack my charcoal ring full and close the vents when done. I also don't use water or a saucer, just foil in my water pan. I have never had a problem over night with my 22 so far. Hope this helps.

I have no regrets about mine. Granted, I seldom fill it to capacity while cooking, but it is nice to have the option.

A minion is a small onion. Hahahahaha!

Congrats Geo!

Tony, fwiw, I only have one probe now too and I use it to measure temp at the lid. I don't temp my butts anymore. If you are worried about it, you could use an instant read like Mark said. On my cooker, in my neck of the woods, with the pork I have been using, this is what has been working for...

If the water was warm when you put it in, you still need to raise the temp of the water as well as the air in the cooker. That is the main reason I don't use water in the pan, I just don't see the need for a heat sink in the WSM. It is very controlable and stable. Also the wind will suck the...

I would recomend a remote therm, like a maverick et 73. They are accurate and you can keep the remote with you instead of getting up to check all the time.

Hey Chris. If they are falling apart, you are most likely done. Probe in a couple places and make sure there is little to no resistance. The bone is very likely going to come out clean, but may be stuck by the crust that has formed. give it a twist and see how it goes. And yes, you can wrap them...

I would give yourself a little extra time and if they get done early, wrap them in foil and keep them in a cooler with a tea towel on top. They will keep for a couple hours easy that way, maybe longer.

Welcome Louis. What they mean by snuffing out the coals is shutting all top and bottom vents when you are done cooking. The fire will go out and you can use the remaining coals on your next cook. For what it's worth, I cooked on my 22 a few times this winter in temps between 10-30 degrees with...

My son and I each killed a boar a year or so ago. We took ours to the butcher, and they let it hang for around 10 days. That helps A LOT. I smoked one with o.k. results. I put the next one in a brine, which maximized the moistness. Still very lean, but it had good taste and decent mouth feel. I...

Not to hijack the thread here, but I use a light coat of vegetable oil every cook. I take it that you guys don't?

Welcome to the forum D. I say go for it. There have been many theories on this one, but for whatever reason, they tend to read off a tick. Just get it in a zone and let it ride. Mine happens to read what the temp actually is at the bottom grate. If it says 250, it is actually 225 at the grate...