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I've gotta agree with Bruce on this. I have used foil my last 3 cooks with spares and really like the results. My most recent foil cook was with 90 pounds of ribs, and they came out awesome (if I do say so myself ) Here's a pic of them prepped: CLICK And here's a pic of them just about to...

I've tried cooking knives several times; I can never get them tender enough.

Randy, the pipe only needs to be an inch or so. The curved piece should fit through it OK. If not, it could probably be bent a little.

I received my Maverick thermometer today, and first impressions are good. Keep in mind that this is the first and only digital thermometer I've had experience with. Initial quality looks better than I had expected. The transmitter base has a rubber seal around the battery compartment, as well...

Congratulations on a truly beneficial , professional yet inviting website! Job extremely well done.

Bookmarked, thanks. I'll refer to it for my party on 6/6 - 6/8.

Forgot to mention that you have to call them. There's a customer service # on the site.

Thegadgetsource.com

Woo-hoo! Just ordered one, I'll have it on Monday (and at about 33% off). Thanks for the heads up Geordan.

I too have emailed Maverick and one person told me by this Friday, the other responded that it will be 3 to 4 weeks. Hopefully the sooner date.

...how long do you think 3 briskets, each on it's own rack, would take on the WSM? Any ideas?

We're going t a friend's house tomorrow, so he's doing all of the smoking. But I did get to grill about 50 Ka-Bobs this evening, and they were awesome.

Thanks Tom (and for the email)! As soon as you hear that they have arrived, will you let me know? I will order one right away.

I have no firsthand experiences with it, but have been looking around online for a similar thermometer. Neither Polder, Taylor, or Pyrex have favorable reviews. I don't see any good options for a thermometer that can be left in the meat or cook chamber, and give a remote reading.

Thanks for the sound advice guys. I kind of already knew that in the back of my mind, but was hoping that maybe there were simple solutions to the situation. I'll see about getting the cooker a week or so early and doing a test run. As usual, you guys are helpful!

Definitely not my best cook. When I assembled the WSM in the dark, I apparently didn't seat the middle section perfectly on the base. This left a tiny gap that allowed too much air in (I guess this was the culprit). When I woke up and checked it at 10am, it was running at 300*. The 3 bottom...

The cook is on, as of 3:00am. My wife put me on a budget, so I ended up having my butcher trim down a 15lb'er to a 10lb'er. It sat for 24 hours with Chris's overnight brisket rub, and is now smoking away at 250*, with sand in the pan. I'm using 3 oak, 1 cherry for smoke. I really like the oak...

I didn't get any action on this in the "Conversation" section, so I'll try it here. I appreciate any help you can offer! June 6th - 8th I'm hosting a cigar/BBQ/beer/etc party at my house for about 40 people. I was going to do 3 briskets on my WSM (with an extra grate put in) when the guest...

Bruce, I'll pick one up on Friday to begin cooking Sat PM. The one he showed me was 15+ lbs. What do you think it would do to it if I cut it in half? I'd get more bark and smoke penetration, but would it effect the quality? Just wondering...

I found them on sale for $2.39/lb. Does that sound fair?