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Wow, that's some wide foil. I was at a Restaurant Depot the other day and didn't see anything wider than the 18" or so stuff. If it's that wide, it would definitely cover the brinkman pan.

I always leave the foiled water pan in the original spot. I don't see any reason to put it anywhere else.

And wasn't that the heaviest snow you've seen in some time? Bottom inch or so was all slush.

Nice work Chip - gotta love smoking on a day off.

That seems odd. I do exactly like Larry. Light a handful of briquettes and dump them on a ring of unlit. Add meat. Close up, power on stoker. It brings it up to temp fairly quickly, and I've never thought it took too long. With a 10 CFM fan on an 18" WSM, only loaded with ribs, I think...

Looks good. What did you sauce the ribs with? Nice color.

I don't know, I think the "done" window is shorter on briskets than ribs or butts.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So if you could fully reprogram the print server, you could make it work. And chances of that happening? Zero Smiler. </div></BLOCKQUOTE> Or just buy a stoker.

Hi Adrian - Welcome to the board. My opinion, for whatever that's worth, would be to start with a simpler meat, like pork butt. It is much more forgiving and very difficult to mess up. I'm not saying you don't know how to bbq, but you're going to have to learn the wsm a bit and I would hate...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RobM (YankeeRob): Pat, I would not do this. The wire is very specifically designed for high heat. </div></BLOCKQUOTE> I would extend it by the probe...

I want to extend the length of some of my stoker temp probes. I know you can use stereo cable to extend them, but I want to extend the run between the probe and the plug - the orange wire. Is there a way to do this by cutting the plug off and soldering some new wire to the 2 pieces? If so...

You'll enjoy it. Once I got my stoker, it's amazing how much free time I have while smoking food.

$100 is a fair price for a used WSM, provided it is in good condition.

I personally love the rib tips and think they have great flavor. Instead of cooking them with the ribs, I'll save several slabs worth and cook them up at one time for a meal.

Stereo

Agreed - make sure you have it anchored down well or you could find it in the neighbor's yard. I'm into overkill, so I anchor mine the following way. I poured concrete 2/3 of the way up a 5 gallon bucket and set a long bolt in it. I insert the leg of the canopy in the bucket, with the bolt...

Agreed - make sure you have it anchored down well or you could find it in the neighbor's yard. I'm into overkill, so I anchor mine the following way. I poured concrete 2/3 of the way up a 5 gallon bucket and set a long bolt in it. I insert the leg of the canopy in the bucket, with the bolt...

What are the drops from noon to 2? Is that opening the smoker to check on things? Looks like the fan was working hard to keep up the temps, but it seems like a pretty consistent cook. Is the kingfisher an offset cooker? I've heard good things about them, but don't know what you are cooking on.

Ed, I've wet-aged briskets in cryovac for 5 weeks, but that was out of a case that I knew the pack date on. Picking up off the shelf, you don't know the history of the brisket. That said, if its in cryo and you have a cold place to store it, I would say a week is a safe guess.

Sounds like it's going great, Tom. Please update us with some pics of the final product when you're done. I've not made a chuck roll, but it's high on my list. I just keep cooking the competition meats for practice, I rarely get to other stuff. I did make baltimore pit beef last weekend, and...