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Chris, Nicely done all the way around. No one can say you favored nor attacked -- everything was presented objectively. Thanks for taking the time to do such a great job on the facts and the reporting.

Hunter, I'll also chime in with something I learned this weekend. Keep the door facing the wind direction. I had mine facing perpendicular to the wind (not thinking about it) and had temp spikes and it chewed up more fuel than any previous smoke.

Bob, I think I'm a new convert to the lid temp. I don't have a Guru, but I'm planning on adding a Tel-Tru thermo per Chris' instructions. If the empty WSM measurement is accurate, I found I'm about 14 - 16 F hotter at the dome than at the grate. I'm pretty sure even I can handle the math to...

For $10/pair, the texasbbqrub.com site has them. I ordered two or three pairs, some rub, and have been happy with them. I agree with the temp folks ... gotta take it up around 190 to get it to the pullin' stage. Otherwise, just slice it and it'll still be the best BBQ around.

Daggone! Those are Fred Flintstone shoulders!!! But boy do they look tasty!

Ditto on not seeing anything combust like that. I just bought a double-bagger from Home Depot and it seems to be burning just fine.

Thanks. Thought I had a bad probe but it seemed to measure air and an empty WSM just fine. Yeah, I *definitely* overdid it this time. I'll be smokin' 'til Sunday I bet.

Rich, Didn't think anyone else bought the 'smart meat' -- I've had the same experience. Guess that's why it's an art and not a science.

Has anyone seen a 40 F temperature split between the dome temp and the top grate temp? I think maybe I overloaded my WSM, but I'm reading a 250F dome and between a 195 to 200 temp on the top grate. I'm going to go by the dome because I know a dome temp of 250 is 235-238 on my WSM. I ask...

Ted Nugent has a phrase ... "Kill it and grill it" ... I now add "and then chill it". I cook a fair amount and then cool it in my reefer. Once cooled in the reefer, it work to get it vacu-bagged and then dumped into the deep freeze.

Dante says "Welcome to my world" ... Sorry, that's probably an inappropriate intro, but I'll say that when my lows at night are 94, I can stake/make claim for what happens in God's Oven and Phoenician Grill. I swear to you I could cook at 160+ just using the black body in our Valley of the...

Kevin, Thanks. I've tried bread crumbs in the past but didn't get stellar results. I'm going to try some special spice blends this coming week for some smokin' next weekend -- the rice is up to the test.

There is a big difference is sharpening a knife and using the steel to reset the edge. I haven't seen a Spyderco before, but it looks interesting. I'll see if I can find more info. It appears to be a sharpener, not a steel. I've never done commercial butchering, but in working with game and...

Yowzer, Batman! A crater!!! Well, that chimney does work to light the coals. I use a 3" thick, 24" across concrete stepping stone from Home Depot (a whopping 1.19 if I remember). It has char marks but has withstood dozens and dozens of full chimney burns for my charcoal grill.

Great post Chris and quite timely to me. When using the coffee grinder, I've heard that bread or rice grinding at the end will clean the bowl & blade. I see here folks are talking about wiping and/or washing the set. Which way is recommended?

Chad, You had your chicks out at room temp for 1.5 hours? Doesn't that seem a bit risky with non-water fowl? Unfortunately, my wife can see specs of blood that a shark would miss, so my poultry must go to the *absolutely* clear juices state. For the breasts, I actually measure them from the...

You could always check a couple of days out to check if they are still pigcicles. If so, put them (probably one at a time) into a full sink of water and let slooooowww water run through the sink. This will definitely move things along. I'm with Bill -- pics of things, particularly those...

I've kept cryovac meat for well over a week past the "sell by" date in the bottom of my reefer. I keep my fridge quite cold, though, so it may be dependent on your reefer temp.

Great pics! Things look quite tasty in the pictures. Two questions: 1) I saw that you had your temp meter "attached" to the WSM. Doesn't the heat damage the plastic? 2) Does your dog hang out down-wind and end up smelling like smoke (like mine)? You guys had a real feast!!!

I'm guessing you're in the "converting energy into yummies" phase, so relax. Drop a little Kahlua and/or Bailey's into the coffee and wait for the goodness to come. It may plateau again after 160/170 from other's reports, but once mine break through, they climb slow and steady.