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thermapen as well

I use non-stop foil underneath in order to avoid the sticking issue. Fold a piece just big enough to sit underneath. Love this foil.

Agree with Jerry, like to take my time and savor my accomplishment. An hour or 2, perhaps a cold beer to cleanse one's palate.

18 or 22 inch? seems the 22's don't get quite as hot.

A few years back I was given a jar of wine bottle corks covered in rubbing alcohol, works rather well and no aftertaste. Just have to make sure you drink enough to keep up with your bbq-ing habit.

Fold up strips of heavy duty foil and hold in place as you set the mid section on. In other words use tin foil to fill the gap. I place tin oil on my door opening then place my door on upside down in order to make sure it is more air tight.

Collard greens

Kinda craving some smoked meatloaf at the moment....then sandwiches for lunch....

Like using lump and charcoal, just depends on mood and pricing. I have found however, that when I use lump it is best to hand pack the fire ring to make sure there are no large gaps between pieces. An occasional shake and few pieces hand placed here and there insures a better burn in my opinion.

Thought I could save a few bucks instead of using my own rub recipe, its still sitting on my shelf, way to salty for my taste.

Local stores lately have been around $1.29 on sale, sometimes you can catch .99.

And I thought getting a popcorn ball was special !!!

3/4 thick and brine, then grill direct to 170 or so.

Do what Bob said and use it as a filler in a batch of rub instead of paprika perhaps, unless it is bitter or foul tasting.

I keep all our wine corks, and soak them in a jar of alcohol. Just be sure and don't use the synthetic corks. Sometimes it takes 2 depending on wind and such, lot neater than newspaper.

I use a 14 as well and have no issues, cover with foil and let'er rip. Let us know how it goes after the switch.

Agree with everyone above on the smoke, should enhance your product not over power it. Was once told that heat cooks the product not the smoke, coming from Ben Lang it sounded like solid advice.

Have a 36" Lang reverse flow, it has a 17" firebox, seems to be cheaper to operate in my opinion. But, like Jason, I enjoy a controled climate in the summer time, and tend to use the WSM for longer cooks. Then again, I don't stock up on charcoal when it is on sale due to the fact that I have...

At times I use them for fertilizer on my lawn. :rolleyes: Seem to always dump a few thru my chimney and have to scrape them up.

Received a jar of wine corks filled with alcohol for my b-day as a present. Card said to use as charcoal starters, works fine with no after taste that a can detect. Just be sure and not to use the synthetic corks.