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I haven't been around for awhile...new job and all, but I have a question. Anybody know of any sales on the WSM anywhere? A friend had enquired about where to purchase one for a Christmas present, but I've been out of the loop for a few months. Anything going on with Amazon, Westlake...

Hmmmm, we've used multiple ET-73s during contests, but you just "start up" each of the transmitters/receivers together and they sync up OK without interfering with each other. I can't speak for other brands of probes though...your turkey receiver picking up your fish transmitter? Sounds fishy...

Freezer tetris?! That's classic, I wondered what that drill was called. Good time to play some serious freezer tetris now since pork butt prices at Sam's have dropped recently, I stocked up a little, but I should get more ($1.18/lb. is pretty good!)

When I was using sand or water, the top rack was always warmer (heat rises). But since using the BBQ Guru and crumpled foil in the pan with a foil liner, I think the bottom is now running hotter. I should do a double pit probe test using my ET-73 just to confirm this.

Was that Camel filtered or unfiltered?

Hmmm Chet. That would've worked better than The Method™ the other nite when it was storming outside. Maybe I need to add a blowtorch to my collection.

I'd go with mostly oak, maybe even add some cherry, definitely not hickory. I'd avoid mesquite too, but that's just me.

Try it for a couple of hours in the middle of your rib routine; if your ribs were good before, they'll be great if you foil them...more tender. I use the 3-2-1 method on this site.

I've done 2 cooks since December for 60-70 people. Pork butt is the cheapest way to go, a 6-7 pounder will feed 10 people, on average. You might do a few slabs for variety, but it gets expensive...I'd do spares instead of babybacks. I wouldn't even attempt brisket on an offset, but that's just...

Yeah, I get the 6 pack o little bottles now too, makes sense.

I haven't tried to PP for some time, I'd rather stir the coals through the door. I'd rather get my ash kicked than be forced to PP.

For only 12 ppl I would just do one butt and one brisket, but if you have room for another butt then go for it. Have fun!

I agree with Paul, bone in all the way. Shoot for at LEAST 195 if you wanna pull it. An 11 pounder will pretty much take a full day at 2 hours per pound. I think the "Mr. Brown" recipe on this site calls for using a boneless shoulder, but cut in two across the axis. I'd maybe try that if I were...

Outstanding! Now I'm so hungry!

My wife prefers a milder rub as well, I really don't care as long as the ribs are glazed well. Everyone likes my ribs, I'm told. The guys on this site will recommend Texas BBQ rub #1 probably. I've never tried it because there are so many good rubs available here in KC, my fav is the mild rub...

Yah, I'd count on 2 hours per pound for butts.

Nice sticker Bill, although the apostrophe is backwards!

Only brine the thighs for about 2-4 hours. You are correct about taking them out of the brine and letting them chill dry in the fridge for about 4 hours, makes for better skin. I wouldn't do anything special to try and get good skin on the kettle other than indirect, as long as your heat is up...

Thanks Jim, that's a pretty good deal...even better than Sam's/Costco.

I add wood absolutely last, after the WSM is assembled with meat in place...that way I don't have to have the smoke in my face.