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I am looking at getting a DigiQII and saw that the main unit is waterproof (or at least water resistant), but haven't seen anything regarding the blower. So just checking to see if the blower is able to be used in the rain? If not, what do people on here do to protect it on cooks where it rains?

Ok, so I have to try to remember. I have a 14 lb packer. I'm planning on separating the point and flat and foiling the flat at 160. Going to foil with either pineapple or beef broth until about 195-200. I plan on cubing the point and putting back on the smoker for about 2 hours or so. Does...

For those of you that have made the bacon wrapped potato bowls...1) do you cook them at all (boil or bake) before you scoop out the center of the potato to create the bowl?

Hey all, I need some help. Normally for my Chili I smoke a Brisket to get the burnt ends to add to the Chili. Well I am being a little lazy this time around (and the weather outside is cold and rainy so I don't feel like smoking a brisket). So picked up some stew meat...now I know that I'm...

How long does everyone give themselves to cut sauce and box their meat?

I have a 18.5 mid section...can I use an 18.5 kettle as the top and bottom?

I have a 18.5 WSM middle section, can I use a 18.5 kettle as the top and bottom of the WSM?

Ok, so my question is if beer is allowed at pretty much all Comps or if it is a case by case basis?

Hey everyone, just got a "new to me" Performer, and I have a couple questions. 1) does everyone use the baskets, or do you just put the charcoal on the grate? 2) do you have the lid on or off when using the propane (I know that you have it off when you actually light it, but once it is going...

Well I tried Brisket for the third time this past weekend. The flat was the best one yet...by far! The burnt ends were probably on the smoker about 30-45 mins too long as they were somewhat dry...not horrible, but a little bit. I'm going to try to post some pics...this is my first time...

Question about burnt ends...Here are the details of the cook, I had a 11 lb brisket that I smoked at about 240-250 for 12 hours...until 194 internal temp. I pulled and separated the point and flat, then cubed the point, put in a pan, and hit with more rub. I put in back on the smoker for...

I smoked 4 racks of ribs yesterday for a party today. What is the prefered method of reheating them? I was planning on the oven at about 300 and check them every 20 mins to see when they are warm. Is there any problem with this method? I normally reheat in foil on a grill, but thought it...

I am getting a new middle section due to an out of round situation. It isn't a horrible out of round situation, but Weber still said that they will send out a replacement middle section. I am going to try and adjust it a little using the info from this board and use it as a double stacked...

When you marinade meat will it take longer for that meat to be done? I did ribs that had been marinating in pineapple juice for about 8 hours on Sat. The flavor was great, but after 6 hours (3 open, and 3 foiled) they were just a bit undercooked. Now I will say that I had trouble getting my...

Any thoughts as to which is a better setup or are they pretty much the same?

Well I have continued to go back and forth between foiling after 8 hours and cooking the rest of the way with pineapple juice in the oven, and just letting the Butt stay on the smoker until it has reached the desired internal temp (for me that majic number is 200)then wrap and rest in a cooler...

I am currently doing two BCC's and 2 Pork Butts. I have had them on for 6 hours (about 5 hours since the WSM got up to 225. I have been running at about 230 for most of the cook and just recently the smoker spiked to 260. The chickens look done, but just wanted to make sure I should pull them...

I'm going to be smoking a couple beer can chickens and 1 or 2 Pork Butts on a WSM. Is it recomended that I put the Chickens on the top or bottom grate? I wonder about this because of the drippings from the chicken on the Pork. However, I also know that the chicken will be done in half the...