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Yeah, I never get the injected ribs any more...even the good ones taste too salty for me.

I live out on 20 acres where the raccoons, possums and coyotes roam, with no problems with overniters. WSM is on the patio with the patio light usually on, they don't come near. Deer are another issue, I don't even bother with a garden anymore.

HIIII TOMMMM!

At BBQ contests we've started doing what other contestants do to raise our food-prep table (the 3x6' ones from Costco), by inserting the legs into pre-cut pieces of PVC pipe. I wonder if you could do a similar thing with the WSM with regular pipe? (PVC might melt)

I use ofoto.com. The upload/editing software is pretty good, plus it's a seamless way to get your photos printed (since it's a "Kodak" site). The downside is that folks have to "register" to see your photos. But, it is unlimited storage for no fee.

I posted this in the Weber Kettle forum, but there's not much action there, and this isn't necessarily specific to the Kettle anyway (since I may do some indirect Kettle cooking or on the WSM back home). Any experience here with smoking/grilling fish? Recipes? <BLOCKQUOTE...

Pixie dust on your butt? When pigs fly.

On a porkbutt overniter I've ALWAYS had to dink with it sometime during the night, usually every 4 hours or so (my Maverick goes off and wakes me up). I've also never had to add more charcoal than I started out with, since I use the Minion Method? and the Weber is such a fine piece of...

I'd say for Qing alone that a Sam's or Costco membership would pay for itself, we don't have kids either but we do have memberships at both. Their prices on rectangular aluminum pans is the best in town, as well as their price on Kingsford charcoal @ $10.50 for a 2x24lb. pack. Of course we buy...

So Jim, what's your wife want you to cook for her on Mother's Day?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Kirk ain't the most humble person, but he knows his bbq. <HR></BLOCKQUOTE>LOL, well, he IS a "Baron".

I've had pretty good luck with distance on mine up to about 35 feet and going through at least one door. I think it helps to have not so much metal between the units though...I always put the transmitter on the near side of the WSM, I think that makes a difference. I don't think walls/doors...

http://www.kcbs.us/contents/000classesb.htm Don't know, I'd like to go myself...I hear it's probably worth it as well.

Yah, Costco recently went to the "boneless" butts across the board, perfect if you are doing the boneless Mr. Brown recipe (cutting it down the middle). I am currently trying to get them to go "bone-in", via suggestion cards (that's what the Costco butcher recommended doing). Sam's has bone-in...

A buddy of mine has a double good Weber story. After I conned him into buying the WSM on Amazon back in February for $150, the "lid" arrived damaged. Before he assembled it, he called Weber and told them the lid was damaged...which they promptly replaced a coupla days later. Upon assembly, he...

I do what Doug does, and save a bunch on what I'd use for grilling in my kettle. You'd be surprised at how much charcoal you can "re-purpose" (I watch too much HGTV).

Of course, I have to recommend this one! http://www.amazon.com/exec/obidos/tg/detail/-/0964917602/102-0378625-2052108?v=glance

For ribs I only monitor the top grate temp using the ET-73, not the ribs...I go by time on those, not internal temp. Well, that and the tear method or other methods mentioned here for determining rib doneness. Sometimes if I throw on a pork tenderloin whilst doing ribs I'll probe that.

Hmmm, try this link: http://www.ofoto.com/I.jsp?c=q9adr2x.5292uv7t&x=0&y=-haekof Note that they might make you "sign up". P.S. Also note that we did 10 slabs in 2 WSMs, I didn't want to load them up too much for training purposes.

I figgered that there were ready-made rubber gloves or something already out there, I just thought it was kindofa neat trick in a pinch. MacGyver would be proud.