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Jim, I went to Sam's in Concord last night and their ribs were $3.88 per for the 3 pack, and $3.27 (I think) per for a case. Anyone ever buy a case and freeze some extra racks to be used later? Tim

Its all good Mav! I just picked up a set of BBs from Sam's last night. $3.88 a pound here in NC. I have never had a problem purchasing any of the meats from Sam's, I've used it to produce some ribs that were so good, they made you want to do a Fly By on the tower!! Good Luck, Tim

What J said! When I built my mini, I just used my steamer tray that came with the tomale' pot. I foiled it and have never looked back. I was goingbto use a terra cotta saucer,but didn't want to waste the fuel that would be lost heating the clay saucer. Plus, it makes it that much cheaper since...

No water, just used as a defuser.

If you can remove the thermometer from the Kingsford smoker, put it in a pot of water on your stove. Bring the water up to a boil. This will allow you to monitor the thermometer and see if it is reading correctly. Hope this helps, Tim

Phil, after reading through just about every thread in the "Q" forum, I've noticed you're pretty much the "Q master". You seem to have used and learned more a out the q grille's than most others on this site. So, I ask you, ha e you found any tricks to slow the wind down od reduce fbe amount...

Ha Ha, not (funny) if you own a Brinkman!! I wouldn't trade my mini for 3x what I have invested in it! I love the little smoker! Built one for my Bro in law, He was able to smoke 3 racks of BB's (rolled) on his mini. Tim

I don't think I can help prevent the flare ups George, but I think the reason the flames didn't go out with the lid closed was due to the gaps on each side (of the lid) where the side tables fold in. Those 2big holes let more then enough air in to keep the fire going. I have thought about trying...

Mike, were you awake for the entire cook? 7.5 pounds at high heat sound very obtainable. If you went to bed, maybe the smoker got hotter then expected, thus shortening the length of the cook. Tim

Don, can I be your friend!? Those look great, the bark looks spot on! Great job Tim

Becky, hope all is well. Your second attempt at BB looks great! ANd the ABT's ans the Fattie look great also! Only problem I see, is you've now raised the bar really high!! Hard to beat this cook! Good Job,it all looks great! Tim

Scott, smoke flavor is a personal choice. What I think is "spot on", my wife thinks is too smokey tasting. This may be why you thought the smoke flavor was too strong, and others liked it. Like the others have said, try less wood next time and see how that tastes. I can say with out question, I...

SPEACHLESS!!

I think it all depends on the amount of jiga watts you are maintaining in your flux capacitor!

I seem to stand corrected. tried to go back through past posts, and found this. I hope it helps... http://tvwbb.com/eve/forums/a/...461024116#6461024116 Tim

Becky, I don't have near the knowledge as most here, but I will try to offer some suggestions. First, I think the heavier smoke flavor did have to do with the pieces being smaller. As the smoke would penetrate more thoroughly in a smaller piece of meat. Second, I think the larger BB may have...

I also received the postcard Saturday, and promptly filed it in the trash! But now that I've thought about it, maybe I should have sent it in. If Weber agrees to spend "x" amount of money, is this distributed evenly? I would hate for some get rich at the expense of others scum to take in a lions...

Great looking mods Kent. One thing that may help, I notice you've put caps on your probe holes. You may want to ionstall two threaded rods in the one of the legs of your smoker. That way, when you have probes running through both holds on your smoker, you won't loose your caps. (Just screw the...

Glad it went well for you. That lone butt looks lonely all by itself on that big smoker. Just wondering, do you have a lot of smoke coming out of the top of your door (when it is closed)? Also, was there a difference in the weather from your last cook and this cook? Good looking pork, hope it...

Brian, hows the progress? Just found this thread, and I would have to agree, the 2 things that worked against you were probably the wind and it being a new smoker. Once you get a few smokes on it, your WSM will seal itself, and only get easier to control. Interested to see how your cook went...