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Leave it to Susan to provide an obtuse reference to early '50s R&B that includes an rather strange reference to cookin'. Al, a your link provided profound insight. Susy Q is "smokin'"

This link off the the home page gives pretty good instructions on how to determine when your WSM was manufactured. You can also look at this link for a timeline based on features and such.

1200' is not so very high. It will likely make little difference. If you were at 5,000', maybe. I frequently smoke up in the sierras (a little higher than your plan) and give myself an extra hour. Bring your foil and test with your normal pull, push, poke, and prod to determine if it's done.

Jus' too sad. I'm heading out flirting and dancing tonight. Maybe tomorrow I'll kick off a smoke.

I love it when that happens.

I have done four 7#-8# butts at a time on several occasions now. It has taken me between 15 and 19 hours to bring them up to 200 degrees. Works great.

Do a "pinch test". Can you easily pull a bit of meat off the butt? Is the bone loose? Does it try to pull apart when you try to lift it? Try another spot with your thermometer, is it a different temperature? Does the thermometer slide in with almost no resistance? Do you have another...

Nick, You posed an interesting question. These wireless thermometers are not so terribly sophisticated and there aren't very many silicone manufacturers. Perhaps they could end up transmitting the same message to the receivers. Hmmm... I'm hatching an experiment in what's left of my feeble...

The notion of hi-melt cheddar sent me on a little web search. I even went to the Kraft web site and found no mention other than recipes on message boards. This might be a tough item to find. I did find one mention of substituting sharp cheddar and reducing the quantity by half. The sidebar...

If you are using the the bottom section and charcoal ring as a fire pit, I can't imagine that burning pinion pine would be a problem. You wouldn't be the only one using it this way and it seems to me that pine wouldn't burn as hot as hardwoods.

Yummm... Fruit tree wood. Don't think about it any more. Get it. Nice, sweet, mild, and good for whatever you smoke.

The 140 degree reference is related to the formation of a smoke ring, not imparting smoky flavor. I don't recall ever seeing a smoke ring on grilled meats.

For me, it would be Ms. Keri. "Lil sis" would require more practice on my part. Ma'am is right out.

Morgan, I would be interested in seeing a UK version of a meat cut chart. Are there online references anywhere that you know of?

When using the Guru, I'm even a little more extreme than with MM. I don't even use a chimney starter. I take my handy little blow torch (the kind that threads onto a small LP gas bottle) and light a few bits of charcoal near the fan adapter. It seems to come up to temp in about the same amount...

I have not done this in the middle of a long cook, but I have done it between cooks. That is, after I have removed the meat. I also don't use water in the pan so I don't have the steam issues to deal with. I'll pass.

The cost is probably comparable to volume retail, but.... You will end up with a bunch of different cuts of meat that you may, or may not, want. Check the primal cut charts on the VWBB home page and look at each "quarter". How many steaks do you want. Do you want to deal with "Sir Charles"...

David, Along about 1970(ish) my father used to support the local 4H chapter by helping to buy a calf and participate in the cost of feeding. After the young steer was judged and butchered, we got our share of beef. We knew what was fed to the animal and how it was treated. We also knew the...

"Dollars'll get you doughnuts" your time will not be measurably different. I'm not a master of the caliber of some participants in this forum, but I have now smoked dozens of butts (with and without trimming) and find no meaningful difference. I've quit being so picky.

I would NEVER do or recommend anything that might "waste" a fine rib-eye steak. I choose to "waist" them instead.