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The best wood preservative I know of for this kind of purpose would be "boiled" linseed oil. It's not actually boiled, but that's another show. The raw linseed oil would take to long to dry. You'll find it at your local lumberyard or hardware store.

Somebody stop me. I'm getting carried away again. I've got BRITU loin back ribs in now to be ready for dinner. After dinner, I start two Butts and start looking forward to Lunch tomorrow. After the Butts are done, I have a lovely little brisket to go on tomorrow hopefully to have some for...

Jim and Chris, Personally, I don't understand the confrontational tone of this entire discourse. As for me, I value your input and am glad you participate. Kingsford vs. Lump? Who the f**k cares? Apparently someone does, but it makes no difference to me. For my part, I drive an automobile that...

Pork butt was the reason I bought the WSM in the first place and I have done.. uhhh.. 1,2.3.4.5.. (uhoh, I have to switch hands...) OK, I've done a few. I'm not a pro like some, but I've got some skin in the game. 26 hours? That makes no sense. 8lb bone in will take 14-18 hrs without foiling...

Shabbat Shalom.

Turkeys that have remained frozen since day one in the original packaging are supposed to be just fine for up to a year. After that they are still safe, you just begin losing some quality in the flavor and texture. I don't recall every having one around for quite a year, but I have brought them...

We don't have a lot of Sugar Maple out here, but I did find a reference from an outfit that sells chunks along with other smoke woods. Sugar Maple: Mildly smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

While not NC, I went to my usual lunch counter here and saw a sign that next Tuesday they were serving BBQ Brisket. I got pretty worked up and started planning a lunch trip for a crowd and asked the main man how long they were planning on smoking them. He said "we're not smoking them"...

Bring some rain with you if you can spare any, we could use a little.

You opened the top, replaced the temp probes, and let in a whole bunch of oxygen. The charcoal powered up and I think that you are experiencing a little temp spike. You have a long cook ahead and a few minutes shouldn't make that much of a difference. Go ahead and open up that little gate as...

Oh, the drama is killing me. Please, relax. I didn't quite know what you meant when you said you "set the guru to 135", I presume you meant 235. But it looks to me like your guru and weber thermometers are reading somewhat close to the same temps, depending on the placement of the probes and...

The balls of foil are to keep the drip sheet foil from resting on the bottom of the water pan and getting so hot that the grease burns. There are other ways to do it, but none more reliable and cheaper.

Ok, I'm getting confused here when it comes to heart related concerns. Medications using nitrates are used to relieve angina (heart pain). Wood smoke introduces nitrates (nitrites?) to the meat revealing a splendid smoke ring. This is not something I am personally dealing with yet, but it could...

Disabling "Ramp Mode". This is described in the first paragraph of the "Getting Started" guide. "Set your meat control knob to the off position before powering up the control. After you power up the control, you can set the meat done temperature on the "Meat Setpoint" knob. When your internal...

Someone else mentioned this, but I can't figure out who. It worked for me. Clear your browser cache. If you are using IE, go to "Tools/Internet Options" and click on the button labeled "Delete Files". I did this and the search function now seems to be working fine. I have had similar issues...

I kind of enjoy listening to the bbqGuru "breathe" as it holds the temp. Every six seconds or so the fan kicks in (it's pretty quiet) and then shuts off. Reminds me of my favorite ex-wife sleeping. You described it very well Mords. When the meat reaches the target temp, the control will begin...

Mords, If it were me, I might consider hiring well fed armed guards for that bad boy. No advice from me. You have already had some serious "voice of experience" happening already. BTW, I thought it was "wish-ta-shish-ta-shish-ta-shire" and "aluminium". I attended the George Bush school of...

Shiners are where the ribs have been trimmed too close to the bone.

I want to give dinosaur ribs a go and stopped by my nearest butcher shop. There are none in my neighborhood and this one wasn't what I expected, but I digress. They had frozen beef rib racks, but in pork terms, they all looked like "shiners". I bought a couple chickens instead. Anyone willing...

Fifteen minutes with absolutely no change on both meat and smoker therms? No way. The odds are too long for even Vegas. I've watched mine flicker back and forth between two temps just "because". The transmitter works in one degree increments (at least). If you are able to hold both temps to...