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This is the latch I bought: http://www.amazon.com/exec/obidos/ASIN/B002DHHDEY/tvwb-20 It comes and goes out of stock. Took me a couple weeks before I was able to order and then it took a couple more to get it. I don't think the color matters as long as you get the right size. Mine was...

I have never seen smoke come from the thermometer probe grommet or the dome thermometer. Can you tighten down the lid thermometer? I think there is a nut on the back.

I just got four HUGE racks yesterday from our local HEB. These things barely fit in the large size Foodsaver bags. I did have to ask the butcher for them...

If you are not seeing any smoke leakage at the bottom, then you may not need it. I did on mine, but I also did it when the smoker was still really new and hadn't got gunked up yet. I haven't had the pleasure of trying to remove the RTV yet.

Thanks Jose. Great idea on the heater pan...

Sometimes it is easier to ask for forgiveness then approval... Ok, I asked first too. Well, sorta. It was bonus time, and I always get myself a little something with my bonus and then use the rest for household stuff (bills, projects, etc.). This time I wanted a smoker. I decided on...

I have been able to ask for them at the butcher section of our local HEB's. Sometimes they have them, other times they have already sliced them up. I need to get some more. Those I have bought were package 4 bone racks. Ask for a "short rib plate"...

I wash, trim the extra fat, season, and cook. I read that report when it came out, but old habits die hard and I have yet to make someone sick. Might make me feel a little ill if I didn't do it that way...

Anyone have any issues with the plug cracking? I had my Maverick probe just stuck 85% through the pinhole during a recent cook. When I was done, I pulled the probe out, the grommet buckled a little and then cracked. Pretty sure I can get a replacement from Weber, but this is only 6 months...

What's a JJ?

Somewhere around 45 mins, but go by temp, not time.

I too leave it on and cook it with the ribs. Turns out tender and flavorful like the rest of the ribs...

That looks great!

My SLC's take four hours cooking time, they don't usually cook for 4 hours. I go 275*, the first two hours nekkid, the third hour foiled, and the final hour (or what it takes until bendy) nekkid again. Realize when I say the third hour foiled, that includes the time to open the lid, put the...

I light my coals with a flame thrower, wait until I have TBS (thin blue smoke), add my wood chunks and then add my meat.

Agree. Smoke it, but at a higher temp. I light more coals to start with, leave all vents wide open, and take the water pan out.

Jerry, are you watching me? I after reading the OP, I was already formulating the basic post that you posted. ;)

Hmmm... Give it a try. I recently did two racks of spares just so I could test which way we liked better, foiled or nekkid. Both took about the same amount of time, both were tender and juicy, but the foiled won out just barely. I decided that for small cooks, a rack or two, I would foil...

Yeah, a tape measure and a gentle bear hug to the center piece should get her back in round. Oh, and as someone in another thread said, if it is used, don't try to give it the bear hug wearing a white t-shirt.

My butts, usually around 8-9 pounds take about 9 hours at 275*, plus resting time. I foil when they get the right color I like.