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I eliminated my brown sugar problem. Once all dry rub the ingredients are combined, I dump it in a blender. Works with fresh moist brown sugar or dried. No clumping, no chunks, and the rub becomes more of a powder that really sticks well to the meat. Also any herbs like rosemary or oregano...

http://www.cabelas.com/product/Cabelas-Food-Marinade-Injector/1400646.uts Was wondering if my marinade needle would screw onto a small pressurized sprayer from local hardware store - will check when I get home today, but then I found this!

Awesome - do you have a plan for that awesome structure?

Thanks folks. The sesame oil I think pairs well with pulled pork. We use Nakano rice vinegar, they have these and a garlic one. Bob sometimes it's with the other vinegar and sometimes it's in the Asian food section. [/url][/IMG]

[/url][/IMG] Been messing around with slaw recipes and developed one I like 1 red cabbage 1 green cabbage 2 white onions 1 green bell pepper 2 small bags shredded carrots black pepper to taste celery seed to taste, I use a lot 3/4 cup red pepper vinegar 3/4 cup citrus vinegar 1/2 cup cider...

Doing this one tomorrow, debating with wife if we do the Schultz or the Wolfe - decided to do both! Will cut it in half, slice one half and serve individually with peppers and taters for dinner, pull the other half and mix with peppers and refrigerate/freeze for sandwiches!

Thanks! I really need to start using my camera for pics rather than my phone, these clear pics make you feel like you're there

Never heard of this, but I'm doing it this weekend! Thanks!

Well it was a lot tighter than my 22.5, the door seals great maybe bc it's so small. It got up to temp (250) really fast, in minutes, much different than my 22. It was really responsive to small vent changes, and once dialed in it held 240 with no tinkering. It got late and I didn't get to see...

[/url][/IMG] [/url][/IMG] need to stop using Blackberry camera

how do you get something out of the 2nd grate with temp probes in use? fortunately my gasser has a huge shelf at just the right height - [/url] IMG-20131031-00394 by adsoden, on Flickr[/IMG] in this pic (dark i know) lid is off the 14.5 WSM, pulling chicken off the lower grate, pork and taters...

[/url] IMG-20131031-00381 by adsoden, on Flickr[/IMG]

[/url] IMG-20131031-00378 by adsoden, on Flickr[/IMG] pork loin stuffed with green onion and apple. then dusted with pork rub then wrapped with bacon.

[/url] IMG-20131031-00390 by adsoden, on Flickr[/IMG] Maverick is in there for a scale reference. I'm used to a 22.5 - how is this dinky thing with dinky fuel going to cook my dinner?

[/url] IMG-20131031-00388 by adsoden, on Flickr[/IMG] Grommet!

[/url] IMG-20131031-00384 by adsoden, on Flickr[/IMG] an 8" saucer fit perfectly in the water pan. foiled it but showing the fit.

put it on a table to avoid bending over all night. I think the tempered glass could take the heat fine but put a paver on anyway bc I'm captain overkill. using pecan and cherry, cooking pork and chicken.

[/url] IMG-20131031-00382 by adsoden, on Flickr[/IMG] ready. never used lump so very excited. never used 14.5 so very excited.

That - is an awesome comparison and I believe the reason Weber brought this back. People want smokers this size. So bad that we are building our own! How many sales have they lost? Although cheaper, this is better quality than any mini I could have built. Plus I'm lazy...

No, I just got it put together at almost midnight last night, going to fire it up today after work. Need to take the water pan to Lowes to find the right sized clay saucer for it. Then I've got some pork loin, chicken, and bacon to fire up!