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KEvin- I like that idea and will try it. I mistakenly posted it was the charcoal grate support, but it is a support for the top grate.

Brian- 2 years...but It has been like this for MOST of the time...I just have been dealing with it.

I am not sure if anyone else has this problem, and I hope I describe it correctly. My issue is with one of the supports that hold the charcoal grate up. I think there is (4) of them. THe one on the top, towards the table has kind of bent inward towards the middle. WHen I put the grate int, it...

Did you see what temp it was in the morning?

Another YES for the Costco ribs..have had GREAT luck with them out here.

Yeah, thats what I was thinking...I might go lower and slower....and check it more. Thanks!

I have cooked many briskets with excellent success..however this weekend, I am getting a brisket from a friend who naturally raised the cow on his farmland. Do I need to cook this particular brisket any different? I am guessing it might be leaner being grass fed.

Kevin, the enchilada sauce was SUPERB! Thanks. I used a food processor vice blender...it was just great with the leftover shredded chuck roll!

Kevin, I am going to try RED #2 tonight with some of this extra chuck roll I have. Looks great!

Thanks guys, I ended up foiling at 170, and took it to 200. Pulled it, and it is in a crock pot (well enough for tonight) We have not ate it yet, but the samples were outstanding!

Put on a nearly 30lb chuck roll about 12 houra ago, kept temp at 225 to 250, and as of now, it is about 168 deg. 1) I have read to foil them at 165 to 170. Is this necessary? I did not expect it to be this high, this fast. 2) Does anyone use any finishing sauce when pulling them? Thanks-first...

Mine fits nicely into the top of the water pan. I foil both the pan, and ceramic saucer. Works great, and it is the only way I ever do it.

I have used Penzey's numerous times, but if anyone can recommend any other good sites online. Penzeys is good, but with shipping can be quite pricey. Thanks.

Can you guys let me know what I (we) did incorrectly? Just curious. We started it with some charcoal, and then used logs the rest of the time. I am not sure of the brand, but it was very very very heavy, and on a heavy duty trailer with an offset firebox. We had no problems maintaining temps, as...

Perhaps that was the problem, it was a stickburner, and we were not skilled in keeping a clean fire.

Borrowed a large trailer smoker from a friend just to try it out. I discovered that that using the same rubs,sauces, etc that I always use, the product that I take off the WSM was/is FAR superior. I am not sure why, but although it took alot of work, the temps were kept stable (240 or so) with...

I started with an 18inch....then sort of needed more space and got the 22. On regret...should of kept the 18 as well.

I only used a water pan a few times (I like the clay saucer..works great for me), and I think I filled it after the pan was already in the smoker, and then I was carefully lifted the pan to assemble the smoker. To refill, I had a couple magnum wine bottles filled with water.

I too go for the K COMP when I can find it. It seems to light up a lot easier, and smells better too!

I have had one for perhaps a year. I too agree it is overpriced (it is like a piece of sheet metal), but I got to say it works well. I use it weekly, and make consistently excellent pies.