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Famous last words Clint. I side with JKalchik on this one.

Other than the fact that they have the WSM charcoal ring on the lower cooking grate and ALL the charcoal sitting on the bottom (blocking the vents) ??

I don't want to generalize but most ovens over-shoot then under-shoot just to minimize the times it switches on/off. +/- 50o does seem excessive though. They also may be hotter in one section/corner than another is why they suggest rotating product in the oven every "once in a while"--depends...

In Coron Philippines. A smoker in the street and a whole pig :D

AH yes. Words to live by:

Also Mityvac 7400 7.3 Liter Fluid Evacuator My SLK holds 9.5 litres so I have to be vigilant. It depends on how much your vehicle holds. Obviously bikes are much less. YMMV.

SUE FOR DAMAGES!!! They'll lower it pretty durn fast.

Test it: undo the bolt and stick the probe first in boiling water (but not the dial part). Should be 212o Let it cool down then test it in ice water (not as important though). 32o IF your high temp was say 215o, you know it's REALLY 212o Adjust any target temps accordingly: want 250? when...

We didn't want any more so sent it south ;)

BRITU (Best Ribs In The Universe) is my go to.

BUT (no pun intended ;) ), since you're doing two, why not inject ONLY one and then compare the two results. As this is the first time (and injections won't affect cook time), it's the perfect opportunity for this sort of side by side comparison.

yup, hard to drain. I have to wash it outside :( Best idea so far is just to clean it while fresh (and the dinner is waiting ) .

As far as cleaning, it's a pita what I have to use--one of those square plastic boxes used for putting clothes in storage. Our laundry room tub was big enough to angle it in but it was removed for renovations and replaced with "modern" tub. New stuff always smaller than older-more useful-...

Opposite. Use 1/2 smoker ring with unlit and 10-12 lit in the chimney. You'll have enough, you won't run out AND when finished, close everything to let the coals die out then when cool, get rid of the grey ones (the ones you can crush with your fingers) in the garbage. The majority of unburnt...

That works! Thanks Tim. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=721

That's a better idea BUT start with 12-15 lit ones not a third of the chimney. That way the temps will rise much more slowly giving you a bigger window to start shutting down the vents when nearing your target temps. Start closing them at about 25o below your target temp. Add those lit ones...

For Sunday Mom's Day: As the title suggest, I've got mushroom & sage infused olive oil. Been trying to find some kind of sauce for grilled rib eyes but most are for mushroom & sage infused basalmic vinegar marinades. For base ingredients I have: - mushroom & sage infused olive oil - regular...

Ya, some things shouldn't be smoked. You need different flavour profiles. If everything tastes of smoke, they lose their "individuality" so to speak. And the dense aspect is correct. Cheesecake is not supposed to be light and fluffy. That's why slices seem so small but are oh so filling...

Another way to sauce--don't while in the WSM. Smoking temps aren't high enough (normally) to carmelize. You'll just have warm sauce on them which you could do on your plate. Once they're done, (to temp-never bothered with temp-- or bendable) sauce and put them on the Genesis grill just till...

20 minutes beating??? Holy cow, so much air would get beaten in there, it would float away . Minimal beating-- ie just enough to get the eggs blended in as a LAST step-- works for me. But not using this recipe. Glad it worked for you. To each his own I guess.