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Yes! thank you!

I use these cheap plastic blade guards and throw them in a drawer:

The one that controls airflow onto the charcoal? I thought it was the "BBQ Tender", but I've run searches and haven't found anything.

I put three racks on the lower grate at 7:30 on Saturday morning. It was cold outside -- in the 50s. The temp at the top vent was about 220ish. I had three chix on top grate. At 1:30, the natives were restless so I pulled everything off. The chix were great. The ribs were cooked and tasted...

I've been making a bookcase with white oak. The tree was sawn about 2 years ago, I bought the boards at the sawmill. Can I just use the cut-offs and scrap for smoking? There's nothing special about smoke wood? Also -- If I've bought cherry at a hardwood supply store, should I assume that...

A friend gave me a Brinkman "Smoken' Grille" recently. I hadn't looked at it, but planned to use it tomorrow, along side my WSM. I need to make three racks of ribs, three chickens and a corned beef. I took a look at the Brinkman, and it seems that the bottom is completely open. The coals go...

It's all good. I woke up at 6, and the probe was reading 175. I wrapped and let it go another 2 hours -- maybe a tad too long. But I just had a nice smokey breakfast. Brisket and coffee. Mmmmm, good. (The brisket was 16 lbs, pre-trimmed. I stuck the probe in a tomato from the fridge, and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H: Thermometers should be the same level as the meat. </div></BLOCKQUOTE> I used to fiddle around with all sorts of probes, remotes and doodads. I...

I wonder if it's possible to use the drippings from the water pan? Never thought of it, and it's probably pretty disgusting. But there's got to be good flavor in there.

I've got a 15 year old kettle -- 22" I think -- that came with a charcoal pan, not a grate. The pan is rusting away, but I can't find a replacement. I think an 18" grate will work fine, but won't the charcoal fall through before it's done? Anyone know where I can find another pan?

I find that the Kitchen Aid grinder attachment works fine, but you have to cut small cubes. The sausage stuffer isn't very good. I use a 5 lb verticle.

You should really try a vacuum brewer. It's a little more hassle, but makes much better coffee. Cheers.

So -- If I've got 250* in the top of the smoker, Should I assume bout 230* on the top grate and 210ish on the bottom?

I put a brisket on about an hour ago. The thermometer in the top of the smoker is reading 250*. I've got the probe in the flat, and it's already at 135*? I'm pretty sure it's in the middle of the meat.

Where I come from, a fattie is a marijuana cigarette. Thought you'd want to know.

I bought a 1/4 steer a few months back, and my freezer is still jam packed with beef. The steer grazed on the hillside behind my friend's house. I've had a bunch of hamburger and some terrific sirloins and rib-eyes. there's one package called a "Cross-Cut Roast." I'm not quite sure what this...

I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick? Thanks. Hope everyone is having a good summer.

I don't sauce my ribs. Rarely do my guests think they need sauce.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Are you interested in a thread on foiling?? </div></BLOCKQUOTE> Yes. That would be perfect. Let's have thread on foiling. (Just kidding...

Maybe it's a little late for me to be asking questions, considering my brisket and butts have been on the smoker since 11 p.m. I've been smoking for a few years now, and have never "foiled." Yes, I know, it's hard to admit. I've read about it. Can someone describe the purpose and the...