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  1. M

    Thermometer

    It looks exactly the same. I just bought two for myself and one for a buddy that got me started with the WSM! Michael
  2. M

    Going to try my 2nd overnight smoke this weekend.

    This Friday I am going to do a pork loin in the WSM for dinner, and then I am going to put a butt on the WSM and cook it all night for pulled pork sandwiches to munch on during the Saturday games. Does anyone have any suggustions on how I should start and maintain my fire? It's my understanding...
  3. M

    temp control

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd D.: With Kingsford you also need to be aware of ash build up. Your fire could be smothering in ash. Take a rubber mallet and tap the legs and/or...
  4. M

    temp control

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis D: Michael, any chance the fuel could be damp? How much fuel and what kind did you use (lump or briquette)? How many lit did you add to the top...
  5. M

    temp control

    THis is my first post, but I've been lurking for a while, and tried my first smoking with the Weber this past week. Both times I had temp issues. The first time I did a pork butt, that after about 7.5 to 8 hours I just couldn't keep the temp up so I had to finish in the oven. (It came out...
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