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I agree with Jim as when I have looked at this locally here in Chicago, pricing is about the same as a good butcher shop if not higher. Here is a local farm co-op that sells in the Chicago area: MooGrass Farms

Tim, This is a great dish. See the following links: Pork and Kraut I Pork and Kraut II I highly reccommend. Bob

I have had really good results on wings without brining. Does anyone else brine their wings before smoking? Bob

RD, for the most part, all of the air should be out like a cryo pak. Sometimes when the object is irregular shaped, you might have some slight pockets but definitely should not look like there is still air in there. Hope this helps. Buckeye Bob

Chuck Roll or at least a roast. Us to make shredded beef tacos.

Robert, Question on the Old Bay. Is that a special rub they make or is it just straight up Old Bay? We love that stuff. Bob

Arrived today so I am good. They were great to deal with. Now a question for those of you with this unit. How does it turn on or off?

Not sure for how long it will be good but they shipped my new thermometers to me and charged me the promotional price of $40 and $20. bob

Bill, No offense taken at all. As you saw the other day, I am still trying to figure out the pic thing. Does it make sense for me to upload smaller pics? Bob

Bill, Seems like I always get yelled at when I don't include pics but I did put the warning on the subject heading. As for the picture size, I forgot to click the button on Imageshack to shrink them down. It did say it will host up to 1.5 meg and these are less than that. Bob

I decided to cook some ribs today as it is my oldest son's favorite dish. He was snowed in in Colorado coming back from skiing and had a hard day at the airport so I thought I would surprise him when he finally got home. I rubbed 3 racks of Baby Backs with the Basic BBQ Rub from Steve...

Yeah, it will be interesting to see what they do. The pricing was still out there so hopefully, they will let me have them at that price. I was probably going to buy at the normal price anyway. I'll let you know. Bob

On another board, I found a link to Nu Temp that would give you the main unit (NU701) for $40 and the Remote unit (NU751) for $20. The link was http://www.nu-temp.com/tvwb/ Because of the 'tvwb" at the end, I am assuming it may have originated from here. The original thread about this was...

Actually, I did not use the water pan and the kraut did not burn but I think I probably got lucky. I misumderstood Bryan's initial recipe. Probably also explaing why mine cooked much faster than expected. Either way, you're going to love it. Bob

And Bryan, thanks again for answering all my questions. You made this easy and I really appreciate it. Bob

Definitely got some flavor from the lump but not overwhelming. I liked what it did to the kraut the best. I love the flavor of sauerkraut but can't usually eat a ton of it. Cooking this way seemed to mellow out the flavor of the kraut and it had a great flavor. My wife may not be happy that...

Bill, Thanks for posting the thumbnails. Not sure why they wouldn't come up for me. Not sure why they were small but I am a new user of ImageShack and I do not find it to be very user-friendly. I will admit that the coagulated grease coming out of the roast in the "done" picture does not...

benash, The pictures should be working now. I couldn't get the thumbnails to come up but the links work. I did not use any smokewood as I wasn't going for the heavy smoke flavor. As it was, I got more than enough from the lump. The kraut had a great flavor to it. Great way to make this...

Not sure if this is technically Barbecuing or Grilling but since I used my WSM like a grill, I will post here. Inspired by a posting by Bryan S, I decided to make our traditional New Year's meal of pork and kraut on the smoker. It was awesome. I used a 4 pound Pork Loin roast. Just dusted it...

On a recommendation from this board, I have bought Cherry a number of times from this site: Smokinlicious Cost is a little on the high side but good stuff.