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Would it be possible to get all of the issues put together in a single zip file or something of the like? Would save time downloading to read offline on my tablet.

The only time I've seen a kettle upended it was because of the dog on his run. In regards to the grill on the deck, my buddy went a different route than a mat. He used some leftover kitchen floor tiles to put under his grill.

One reason to bury the wood is so that it warms up/dries out if it's relatively fresh wood. If the wood is wet it can really smolder, producing less than pleasant smoke flavor. If you put it in the unlit coals it gives it a bit of time to sit in the heat and dry some of the water out. Personally...

If you're ever feeling up to it, make yourself a spicy slaw to put on top. It's absolutely delicious!

Ken, when I do long smokes I will fill the pan most of the way. If you're worried about the amount of fuel it'll take to initially heat it up, fill it with warm water. As long as you're diligent while bringing your smoker up to temp you shouldn't have much of an issue using warm water in the pan.

Ken, I use water in my pan, but I find that I often have to have only one vent open, sometimes as little as a quarter to maintain 225 on my WSM. I'm with Dale, try scaling back on the amount of wood used, or if you're using something like mesquite try using a milder tasting wood.

You're fine. I'm sure by now you've noticed that it's stopped climbing as you're probably entering the stall about now. You'll be amazed at how quickly it climbs, and how slow your last few degrees can take.

I'd get lost. My dog looked like he was swimming when I first let him out this morning, took everything he had to keep his head above the snow. You know there's a lot when you have to snowblow your lawn so the dog can take care of business.

I just got done my first round of snowblowing, a solid 18-20" out there. The drifts hit 3+' in some spots, with another 6-10" forecasted by morning. I'd love to fire up with WSM, but I don't have much on hand to toss out there atm.

When I pull pork I add some apple cider to it, it brings out some wonderful flavors. If I have leftovers I vacuum seal them, adding a little more cider to the bag before sealing. Same with reheating, pour a little cider on and mix it up and toss it in the oven to warm.

Yeah, I've found that if it starts pulling while you're slicing, you've gone too far.

Mine is dishwasher safe, so I just take it apart and toss it on the top shelf.

That's why I bury my wood chunks in the unlit charcoal. As the coals start to light it's warming the wood prior to their actual burning.

I just use a coffee grinder that I picked up for under $20 on Amazon. I've never had an issue with it chopping anything to a powder, including dried rosemary so I would think it would be able to handle peppers too. If you go that route, find one that has a grind selection and can do espresso grinds.

I would think that the aromatics coming from the IPA would be a decent additive, obviously it'll end up being different, but it may be worth a try. I wouldn't bother trying to cook with the ML, I think it'd be the same as adding water. The 312 might be good too, if it's the Pale I'd be choosing...

As I said, I use the water pan, with water and cook at 225 for as long as it takes. I use the minion method, and actually bury my smoke wood in the unlit charcoal, so it begins to smoke as the other charcoal lights. I take about half an hour to get the WSM up to temp, I usually only dump 10-12...

Mopping shouldn't be necessary. I also cook unwrapped the whole time, although I use water in the pan.

Just cruised through Walmart this morning to check on prices. It's up to $3.68/lb for a full packer here. I miss getting a packer for $35 instead of the current $55. :(

Same goes for me. I've never been too drunk to get the meat off the WSM, or to get it sliced after resting. The rest just works itself out. :)

One of the most important things to get quality product with is your spices. Anything bought off of the shelf in your local grocery store is far beyond quality. I actually started buying my spices in bulk, from Amazon. The brand is Frontier, and they have bulk spices for excellent prices...