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One thing about the wire brush for the grate : Make sure it is brass or stainless steel. If a regular steel brush is used ir can leave fibers on the grate (caught in the welded joints) that will rust. Same goes for sttel wool pads like brillo--make sure to get off all the fibers that tear off...

Dave, You may still be in for a long haul. The temps are just approaching the plateau where they may hang for hours somewhere in the 160's, then drop a couple degrees as it renders, and slowly climb again. Friday night I put an 8lb picnic on at 6pm and at 6 am it was at 160, and I suspect it...

I will venture a guess as to why based on personal observation: When I lite 20 + coals using the MM to get the WSM going to put a large hunk of pork on the water evaporated faster than if I were to use 12-15 lit coals under the pan for ribs. Even though the heat is the same in the cooker, I...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill Hays: I'm a stay at home dad with a 3 and 6 year old and it comes in mighty handy . <HR></BLOCKQUOTE> Amen to that. I am not a stay at home, but having to tend to a Q while watching 2 children...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by DarrenC: What is the advantage of using one? <HR></BLOCKQUOTE> Although my temps were pretty stable overnight, I was waking up at least twice to check them anyway. I don't know about anyone else here...

I git the smaller E-temp and it has worked perfectly as well. Those curle-eez things are cool--fisherman use them to keep their fly leads from thangling or on the hook. They are $5 per pack, and a cool little gimme. I didn't buy the grommet, and that wire for the probe is a little too...

I have read what Brian said, however I gave cut 4" diameter branches into 3-4" lengths and then split them with a hatchet 2 or 3 times and they dry in weeks. Leave them in the sun if possible and keep them dry. The pieces I got 6 weeks ago I can light the corner with a match. The larger...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill Mengel: To get the gas smell off, spray your hands with WD-40. Wipe off and then go wash your hands with soap. <HR></BLOCKQUOTE> And as an added bonus, no more squeeky hands ! I never heard of...

I have a Juicy Juice can with the top removed and drilled several 1/2 in choles around to aid in the oxygen fueling. I have another with the top and bottom removed. I light up the can with the holes in it next to the WSM (the can is on 2 bricks so the heat stays off the driveway)and then dump...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: Where did you find a cedar plank? (that you're sure was untreated)? <HR></BLOCKQUOTE> The first time I got them over the web, packaged for cooking fish. Beyond that I purchased them at cooking...

I just made salmon Friday....on the grill, not on the WSM, but heres what I did with the small amount that was leftover: Cut into cubes and mix with pasta and a handful of peas in a pink sauce. The light smokey flavor (from the cedar plank) was great in the pasta. It made another enjoyable...

carolina red vinegar sauce. MMMMmmmm.

Thanks for the advice. I suspected my final temp may have been too low, mainly because it did have a flank steak texture to it, as John pointed out. Next time I will shoot higher without fear. And I will know more of what it should "feel" like after this one. Thanks again. Jeff

I'm gonna guess that John means don't put the smoker between the trans. and receiver. The huge hunk of metal may block the signal. jeff

I gave my second brisket a try yesterday. All I could get was a flat, 4.15 lbs. with a fat cap on 1/2. I rubbed it with Dallas Dandy rub (Smoke & Spice) and layed thin cuts of pork fat over the entire pice while cooking under a picnic. Went on at 6am. The temp probe was in the pork on the...

Ohhh mama ! Used the #1 rub on a picnic. Very good. on the sweet side. But yummmmmmy. jeff

mistake

This plateau is gonna kill me. I put an 8.5 lb picnic on last night at 9pm. Holding steady at 235 I turned in and woke to the temps at 252 with the pork at 160 at 2am. I closed the vents abit and went to bed. at 6am the temps were 210,pork was at 158. by 12 noon the temp of the meat was...

Tomorrow night I am throwing on an 8lb picnic to have on Tuesday for dinner. On Tuesday morning I will be putting a brisket flat on the bottom to be done near the same time (as near as I can get it ). I was trimming the skin off the picnic tonight and there was about 3/4 inch of white fat on...

Was that "would have been better" or "wouldn't" ? Just curious because I was planning this too. Thanks. jeff