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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> BE CAREFUL USING THE FLARING TOOL!!! I broke the flaring tool screw in half while installing my 1st eyelet (was going to do a second, but then figured out both probes will...

I compared my Weber thermometer in a pot of water against a Therma-pen. From 100F (the beginning of the range on the Weber) to 205F (boiling at 4500'), and they agreed within the ability to read the temperature off the dial (within 1-2F). As I see it, there is a good thermally conductive path...

Maybe I didn't understand what Scottie was saying. So KCBS doesn't have a problem with a reference to smoke, but are saying that team names should be differentiated by more than changing, "Chain Smokers" to "Chain Smokey," or "Chain Smoke?" Sal, do you have a link to the KCBS statement? I...

I've often wondered why somebody hasn't made an automatic temperature controller like a BBQ Guru or Stoker that simply controlled a vent opening, since many cookers can be nicely controlled just with the vents. Maybe the fan paradigm is actually cheaper or easier to implement.

Now that I have a WSM to examine, I found that my OEM thermometer in a pan of water matched within 1F degree to my thermapen from 100F to 205F. I am pretty sure that any perceived inaccuracy with the factory thermometer is due to the fact that the probe is screwed directly to the lid, and the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know that KCBS is trying to steer teams away from Smoke, Smokers, Smokey or any names that are similiar like that. </div></BLOCKQUOTE> Why is that? I haven't heard this.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You really notice the grate size difference on the 22" with 3 racks on it. </div></BLOCKQUOTE> I got the 22" not because I foresee the need to feed 100 people, but because...

After reading all of the complaints on the WSM thermometer, when I finally got my WSM, I removed the thermometer, and placed the stem in a pot of water which I slowly heater. I was careful to submerge as much of the stem as possible, yet keep it from touching the bottom of the pan. I did...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If I brought my beagles to the comp there wouldn't be any meat left to judge, not just mine but ...whoo them beagles can eat!!!! </div></BLOCKQUOTE> My beagle, Aubie, has...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">PS - love the Beagle - just brought mine in for the night. She was serenading the neighborhood. </div></BLOCKQUOTE> <BLOCKQUOTE class="ip-ubbcode-quote"><div...

When I do spares, when I let them rest in foil, I add some liquid - usually apple juice when I have it. I would have done the same here, but rushed the whole project, and nothing I had on hand sounded good with brisket. I thought maybe I would try beer in the future.

Did I say my first cook was going to be an easy turkey breast roast? After talking to a BBQing co-worker Friday morning, and realizing that I got to leave early that evening, I went nuts and stopped on the way home at Sam's Club and picked up a brisket packer. There aren't any prep photos, as...

The brown truck of happiness finally shows up at 8:20PM after going out for delivery at 5:38 AM. My son, Luke, might be more excited at the giant box with all the parts than daddy is. (Yes - his mouth is blue-green. He's been eating a colored popsicle.) Parts spread out in living room...

My birthday was Dec. 23rd. A couple months ago, my wife asked what I wanted. I told her if I didn't get the smoker for my birthday or Christmas this year, I was going to just go buy one, so she might as just get it as my gift. She tried to talk me out of it a few times. She just thought it...

Finally, after ten years of hanging out on this forum (OK....maybe that's an exaggeration - I think Chris A. has barely been on here that long), and a couple of near misses, I am a Smokey Mountain owner! Twenty-two incher. After being "out for delivery" for 14-1/2 hours, the brown truck of...

"Out for delivery." It comes TONIGHT!

Check out the Automatic Temperature Control Systems section.

Visiting my wife's in Florida, so sadly, really no cooking duties for me. Well, they did ask me about the temperature to pull the turkey and let me take care of that, and had me carve it. No one else really knew what they were doing. That's all.

This is great news! I've asked here what the lowest temp was anyone's maintained in a WSM, and it seems the conventional wisdom is that you can't hold it that low. I wanted to make jerkey whenever I get a WSM. I've seen suggestions of using a hot plate with a pan of chips for low temps, but...

I am repeatedly utterly amazed at how many posts there are like: "Hi. First time here. Got a Smokey Mountain today. Never smoked before. Got 75 people coming over for a birthday party day after tomorrow. Want to feed them brisket and pulled pork. How many pounds of meat do I need? Any tips?"