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I started a brisket and a shoulder, both about 9 lbs, around 8 last night. The brisket just came off, the shoulder needs a little more time...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Chilton: Try these from Harbor Freight, 3 pair for $9. Welding gloves. <HR></BLOCKQUOTE>I noticed these on harborfreight: http://www.harborfreight.com/cpi/ctaf/displayitem.taf?Itemnumber=47626...

The first ET73 I got from thegadgetsource.com was broken. The small plastic screw that holds the "battery door" on the transmitter was broken, so the door wouldn't stay shut. I had a GREAT customer service experience when I called thegadgetsource's customer service #. They shipped me a new...

I've used my Polder (sigle probe)in the WSM with no problems. I've read about all sorts of problems with the dual probe. The emails from Polder posted on egullet look very similar to a response I got once when I emailed them a question. I bet they speak absolutely no English and use some sort...

Thanks to everyone for the help!

Can anyone help?? I've checked all the local stores (Bed, Bath and Beyond; Linens & Things; HD; Lowes; the local patio/fireplace store) and nobody carries them. I can't find them online either. Any suggestions?

I'd like to add my congratulations, too. I stumbled across the website last year when it was mentioned somewhere in cyberland (maybe the bbq newsgroup). After reading through every page on the website, I decided to buy a WSM and make my own BBQ. Living in a BBQ wasteland made it a necessity...

Are these temps correct (taken from the aforementioned website)?: "The end point internal temperature for the degrees of doneness for meat are: 145 degrees F rare 160 degrees F medium 170 degrees F well" I always thought rare was around 125, medium rare 130.

I ordered one this morning; they had four in stock before my order.

I have no one favorite. I'll usually make a few, since the recipes I use are quick and uncomplicated (mustard/cider vinegar/honey in equal parts, cider vinegar/brown sugar/red pepper flakes). I like the sauce from this recipe, too: http://www.epicurious.com/run/recipe/view?id=661

I am definitely more of a beer fan with BBQ, Victory Hop Devil is my favorite beer with BBQ. If I was going to drink wine, it would be something like Ravenswood Vintners Blend, because of its price and drinkability. I'd save my better wines for fancier meals.

Is there any advantage or disadvantage to using a few different woods at the same time, i.e. 1/2 apple and /12 hickory? Would the hickory overpower the apple, or would the apple mellow out the hickory? Maybe I need to buy a second WSM so I can do side by side comparisons

Thanks, Ken. I'm shooting for a 12-1 PM finish time (they went on at 7 PM EST) so I can have lunch with a few friends who are stopping by for a few hours, then have the leftovers for the games. This is my first cold weather all nighter. Temps in the low 20s and winds 10-12 MPH.

I'm doing two butts tonight (9.7 and 9.6 lbs before some minor fat trimming)for tomorrow's football games (go Eagles!). At some point during the cooking, should I move the butt on the top grate to the bottom and vice versa? If so, when? About half way through the estimated cooking time?

I got sixteen hours of 225-250 heat using the Minion Method on Friday night into Saturday with minimal vent manipulation and no charcoal addition. I don't really know how much longer I could have kept the WSM going, since I didn't really look at the temp after the meat was done.

Well, everything worked out great. The meat hit 190 at 2:15 PM. It was the hit of the party. Unfortunately, there are no leftovers. I put two sauces out--one mustard based, one ketchup based. It amazed me how easily the meat pulled.

You're right, Ray. I did remove the skin and a lot of the fat that was beneath the skin. If I leave the skin and fat cap on, is there any reason to use a rub on that side, since it'll come off when the shoulder is done, or should I just use rub on the other side?

Thanks. I think the 168 was a plateau. It stayed at 168 for about an hour and then jumped to 172. The WSM temp has been steady at 230 for hours with all three bottom vents 3/4 open. The outside temp is already up to 85, way too hot for October!

Party today at 3 PM. Yesterday, I picked up a 9 lb shoulder at the local warehouse store (BJ's), after trimming it was probably around 7.5 lbs. I got the WSM fired up last night at 10 and it was ready to go by 10:45 (Minion Method). I used the timer on my Polder as an alarm clock, got up about...

After becoming impatient with Amazon.com's shipping delay, I cancelled my Amazon WSM order and picked up a WSM at the local hardware store. On Sunday, I tried the BRITU recipe, and they lived up to their name. Using a candy thermometer through the top vent, the temp was pretty consistent...