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Half the family

I picked up some from Academy, couldn't find them on their website but around $10-15 in the store.

those look great! Making my first one right now (paint is drying as I type). No fancy designs on mine.

I'm a big fan of most Sierra Nevada brews, but have been stick to the lower end stuff (bud, miller, coors) recently. Microbreweries seem to getting bigger down here, 5ish now around town.

Don't have one yet (hoping Santa brings me the supplies). Sounds like you can do a butt on them without issue. I'm looking forward to using it for fatties when I'm grilling the main course. You could always start tailgating, one of my favorite things to do.

Kevin - at what temps would you say sugar starts burning at? I bought a big thing of turbinado a little bit back because I thought regular brown/white sugar would burn (probably read it on this website). However, I'm almost out and if the difference is just large grains vs small, might stick...

Somehow I missed this topic/section for my first nearly year as a member of this great site. Hoping Santa brings me all the necessary parts to make my mini.

Good looking food Rick. I feel your Jag's pain, lots of comfort food needed this year!

I am a big fan of the recipes on this site as well. After a few years of varied degress of success smoking on a kettle, I found this site, improved smoking on a kettle and graduated to a WSM. That being said, I enjoy trying different methods and might read the book one day. I do have trouble...

Welcome from North Florida!

I've been mostly using Weber's Gourmet Burger Seasoning and Montreal Steak Seasoning. Does the trick for me.

I am in a warmer climate (Florida) and have had no issues using kingsford blue on my wsm or otg. I've been running around 275 for about 7 hrs on a 14lb bag as I type this and have a pretty good amount of charcoal left.

Need to do some of those mods from bill's post. Problem with cheap offsets is hot and cool spots through out. Just did a few for a buddy and is much improved smoker

I run mine fully open for my partyq. I do try to let the wsm get somewhat close to temp before switching on the guru.

Primarily forks, sometimes some hands are involved depending on the amount of pain in feeling at that point. Going to give the bear claws a chance soon enough.

This is going on the top of my Xmas list. Have never been able to find the older version on Craigslist here in JAX.

I got one a few months ago, has worked very well for me so far. Have not used any of the other ATC's out there, so I cannot judge vs. competition.

I agree with Bob here, not worried about juices dripping onto ribs or whatever else. I normally place meat on top or bottom rack based on convenience.

I've done 4 on the top rack a handful of times and it has worked out ok for me. As far as timing, can be different depending on what temp you cook at. I normally take my 7lb (ish) butts to about 12 hours.

Sounds like you are doing fine, would not worry too much about 10 degrees one way or the other.