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I have to second the warranty. I received some as a wedding present 10 years ago and the handles cracked on two knives. I sent pictures to Henckle customer service and they said to send the in. I received replacements in a few weeks.

I have one of those propane weed burners that I use to light my charcoal. I use it to burn off all the gunk on the grates. Works well.

I did a search, but didn't find an exact answer to my question. Last weekend my wife and I cooked in a competition. My ribs took 3rd, but they were a little tough in some spots. If I can explain this, there is a flap of meat over the fat on a rack of spares. It is meat, fat, meat bone, if that...

It is a pipe thread. I picked up a brass reducer and a stainless steel washer and it was a good tight fit. All this stuff was over in the plumbing section at Ace.

Thanks for the info. I mounted my Thermo under the top rack. It is sweet. I can see it from a mile away. I am putting it to use this morning with some ribs.

Guys I almost forgot. Where did you put your thermo? in the lid or right below the top rack? I am leaning toward under the rack......

Thanks for the advise. I ended up going with a pipe thread brass reducer that I found. It was a clearance item so I figured it was worth the $1 I paid for it. Now to see how the Ashcroft works this weekend! SA

I purchased an Ashcroft 3" thermometer last year that I want to mount on my WSM. I am having trouble finding a nut with the pipe thread that I need that isn't galvanized. I heard that you shouldn't use a galvanized nut inside the smoker. Is that correct? I would rather not, can anyone point me...

I got this recipe out of Cee Dub's Dutch Oven and Camp Cooking Book. 2 cups Flour 1 T Salt 2 T Sugar 1 T vinegar mix in some water to a creamy consistency. My only question is that when I let it sit an proof for a week do I cover it or not? It didn't state in the book. I am under the...

Demo Man, Thanks for posting that. It is real close. I was sent the recipe I was looking for. Here it is if anyone is interested. 1 lb. ground beef 1?2 lb. sausage 8 slices bacon 4 lb. baked beans 6 oz. honey 6 oz. BBQ sauce 1 1?2 c. chopped onion 1 tsp. red pepper 1 tbsp...

I lost my bbq beans recipe and was hoping someone could help. I thought I found it on this site, but I have searched and didn't find it. The main ingredients are: Pork and Beans Ground beef Ground Sausage Bacon BBQ sauce Chopped onions If anyone could point me in the direction of this recipe I...

I've been commissioned to smoke a turkey.

Yep, in between Tacoma and Puyallup. It said clearance on it. So I would guess until they are gone. I didn't ask how many they had. Do you know if Weber is changing something on the WSM?

I was over at McLendons Hardware on 112th and Canyon in the Summit area and they have WSM's for $150 on clearance. Just an FYI. I've already have too large a collection according to my wife!! Shane

We have a FD here in Tacoma. When it first opened I was just starting to BBQ at home. I thought it would be cool to see how the big guys do it. I asked if I could see the smoker and talk to the pitmaster. The manager said that they get all of the meat pre smoked and heat it up onsite, in a smoker.

Do you all use the lump or the briquette type of Rancher? I bought a small bag of the natural lump for the first time and used it on the 4th mixed with some kingsford. Normally for a 12-14 hour smoke it almost "set it and forget it", but my temps took a nosedive after about 8 hours and all of...

I've added some brats and some chicken/broccoli sausages when I'm doing a smoke on the WSM. Both times both sausages had two problems. 1) the casing was extremely tough and really inedible. 2) the sausage was like mush, it was still juicy, but horrible texture. I smoked them at 225 for a couple...

I used the new Kingsford for an overnighter this past weekend. It seemed to work fine for me. I filled the ring 3/4 full and then put 1/2 a lit starter on top. It went for about 13-14 hours. It is different from the old stuff. I had the vents either closed or cracked for most of the cook until...

I did 15 lbs Buckboard Bacon, 7 lbs of pastrami, and 18 lbs of Pork Butt. It was a long Saturday/Sunday, but what's a guy gonna do? its an addiction! thewood

I've also found them at Albertsons, I'm not sure if you have them in your neck of the woods.