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Royal Oak lump is a decent option. You may be able to find it at Wal-Mart.

Yes, I think so.

I've used yellow mustard, worcestershire, oil and various combinations. I don't really think any of them did much for flavor. Really, pork butt is the only one that I see benefiting from a rub adherence stand-point, since it has tall sides. Brisket and ribs are flat enough that it shouldn't...

I haven't cooked on the 22 with a stoker, but have plenty on the 18. If you control temps on the way up, why do you need a heat sink? If you do, I'm sure you could put a small clay pot, or sand, in the stock water pan.

Frank - Read this thread and you should be able to figure it out. http://tvwbb.infopop.cc/eve/fo...270072103/m/42210021

That would not be legal in KCBS competitions. I would guess that the bar wasn't set too high if boiled ribs took second.

If the used WSMs are in good shape, I would jump all over two for $75 each. If you decide later on that you want the 22", you can always sell one or both for more than that. That's a really good price.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: How often if ever do tel-tru's need to be calibrated? sometimes I wonder if the ability to calibrate might mean they are easier to get off...

I owned a couple of the BQ300, black model, and you could not calibrate them. I sold the 2 WSM's that those were attached to. The WSM I still have has a white, non-bbq themed (don't know p/n) tel-tru that IS able to be calibrated.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad White: Now the big question. I would like to monitor the stoker via stokerlog from my laptop in the house (if possible). I have a traditional...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What would you like the UI to be? Should it be on the main screen or a pop up where you program the times/temps? </div></BLOCKQUOTE> I agree with Steve, maybe put it in the...

I'll chime in here and agree that it would also be helpful to schedule a raise in temperature. I sometimes cook at one temp for a few hours and then ramp up later and it would be nice to set it to do so automatically. I know Ken's timer program will do it, but I'm not sure how it plays with...

Interesting. I just made some MapleLeaf ribs a guy imports from Canada, and I thought they were great. They were 2.5# St. Louis trimmed.

I think you would want to mimic the size of the bottom grate. If I recall, getting the top grate past the top supports is difficult, if not impossible. Another, less permanent, solution is to do something like this. I did something similar on my WSM, and actually have it so the new rack...

Nathan, I've done turkeys and butts for family events, though not at the same time. Paul has a good plan, but I have a different take. Personally, I like to do the cooking ahead of time whenever possible (not just with bbq) so I can socialize and relax more during the Holiday. I'm mainly...

I think it is called RUB, but I'm not sure.

Dan makes some very good points. I should add that I no longer own my 22" since I decided to purchase a much larger smoker for competitions and larger gatherings. If you don't mind spending a few extra bucks, you won't regret the 22".

I've had both, and they are both fine smokers. If I was buying one just starting out, I would probably just buy an 18 and save some cash. A lot of it depends on how much meat you cook at one time. You can cram an 18 with plenty, but the 22 obviously goes above and beyond that. As for the...

I haven't eaten here, so take my recommendation with a grain of salt. Mike Mills operates 17th street bar and grill in southern IL, and it is one of the best places I've been too. I stopped there on the way to Memphis and it beat out the places I visited there. He has since opened 3 or 4...

I've cooked burgers on the top rack, no water pan. Probably a temp of around 325, but I don't remember. Turned out pretty good. You can definitely pick up smoke flavor very quickly with ground meat, so you need to be careful with the wood you choose. I personally don't see cooking them below...