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Mike , Check your email. Happy New Year , Rick

I have always put my door in the WSM when on the road . They are happy in the fire ring as movement is restricted. Rick

For a 9 hour hold I would foil and hold in a 140*/150* oven,then pop them into a pre heated cooler as listed above. Rick

Be sure to use clean play sand.You can find it at Lowes or Home Depot .I used two or three quarts of sand per pan. I have been using foil only for a year or so now . So far it works well with a Guru , and cooking on top rack only. I use two layers with an air space between them. Rick

Chuck , That is one smart looking windscreen. I have seen the material but was concerned it would make contact with the smoker and melt . You worked all that out , Great job! Rick

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Newton: Chuck, I have never ordered from Norton's. I get my Sourwood Honey from Lee's Bees in Mebane, NC. His address is 1818 Saddle Club Road...

It is good to see Weber show an interest in product upgrading . If I were new to the bbq and Weber scene I would be all over getting the new stuff . Since the days of Mike Scrutchfield “hope I didn’t miss spell his name “ I have had an interest in these bullets . I purchased three of them 5 or...

I have been so busy I didn’t do any over night cooking this week end . Sunday I did cook some burgers and baby back ribs. I had some Texas Wild BBQ Rub to try , (Thanks Larry D ). That is a pretty good rub. I did let them over cook some while I was busy talking. Cooked them at 265 the entire...

Rick, You should notice there is a damper located in the fans outlet side . It is a slide device that allows you to restrict the free air flow when the fan is not running. When you reach your target temp, you will notice this as the fan starts to cycle , you may find the need to close it part...

Ken, Also be sure the sealing area is impeccably clean. Any grease or food partials with compromise the integrity seal .I have wrapped portions in plastic wrap or wax paper before placing them in the seal bag. Or fold the top edges over the outside of the bag to eliminate the possibility of...

In one of my trips to Sams I found whole packers marked FLANK .. $ 4.99. I called the meat manager out and asked about it. He realized the mistake , made the correction and could not have been any nicer about this mix up. It was nice to see someone care about doing their job wel Rickl.

Sometimes that first 100 * comes quick. I cooked a 14+ # brisket last night that hit 145 in less than two hours but the cook went 13 hours @225 . If it runs too high too fast you may need to move it. Rick

With all this talk I am going to have to do a side by side cook on my next brisket cook. The briskets I have done I have been happy with , looking for a packer with a thick even flat ,limp as can be ,cooked fat down . Years ago I got a case of IBP choice , stiff as all get out ,and not up to par...

Bryan, I have used the seed , powder and paste at one time or another and I am thinking I ran some seed in the coffee grinder . You can give it a try and know for sure. KK will know for sure. Rick

Could this be used in a pan style pizza? Rick

Yeah its good stuff. Get one ,cook it like a brisket, will take more time to get done . You can freeze the leftovers, if there are any.

It is easy to over smoke. I did learn the hard way that less can be better.

I wish I had known this when I got the Guru for my BWS and I could have ordered the WSM adapter at the same time. I wanted to see how I liked the Guru “love it”. I for some reason thought the 4 cfm was the one for the WSM. I will sure try the 10 cfm on the WSM . Thanks for the info. Rick

Bryan, Thanks for passing that on. I was considering ordering a 4 cfm just for the WSM . I also have a Competitor and use a 10 cfm and was sure that would be too much air for a WSM. I can see where it would be a benefit to pick up temps quick. Do you see where it might stir up ash in the WSM...

That’s what like to do. Put the meat on at a low temp to smoke, then after a time pick the heat up to the cruising temp and let her do her thing. You may at some point in time find you need to choke down the Guru. There is a slide plate in the fan unit that can control how much flow/ natural...