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Tom, I bought a roll of the metal duct tape at Home Depot. Put the door on and shined a light into the WSM. Look at the door from the outside and look for the lit gaps. Take the door off, clean the side of the WSM real well where you saw the gaps. Cut strips of the tape and use it to build up...

I just roll them up a little, then use 2 or 3 metal skewers to hold them together. Any of the little ends come free during the cook, well, they become an early treat for the cook.

You have a good tip there, one change at a time. I never inject butts, enough fat in there to keep moist if pulled at the right time, but I have used injections on Picnics in the past with good results. I plan cooks to have a good 2 hours rest. I hate feeling rushed to get the other items...

No need to do butts as low as 200. 250-275 give me the same results (I lean to the 275 side) as when I did them at 220-230. I pull mine off around 187-192, but I also rest them for a few hours. I took several butts and Picnics to the 200-205 range, left rest, and they were all to dry for my liking.

If you have a cat and get the cat litter in those big plastic buckets, make sure your ashes are dead, and just use the litter bucket, take it out to the trash, carry it to the woods....whatever. Spend all the $$ on cat litter, may as well get some use of the bucket lol.

Keri: The smoked lamb was pretty good, but I don't think it's anything I would do myself. More of a mental thing than anything. Just something about a Lamb that, well, hard to explain lol. Rich: I never have to make adjustments to the Guru. Top vent 1/3 open, damper on Guru around 3/4, and...

Friday night, I had to toss close to 40# of pork on, but had no electric to run the Guru. Haven't done the manual mode for an overnighter for a long while. When I had everything settled in, it held great all night. Still nice to know how reliable this thing will cook even after using the Guru so...

Rusty, I thought of putting them on the legs also, but they just don't seem strong enough to me to be used as rolling supports if you are hitting any type of bumps/sticks/stones. I just made a little platform out of treated lumber and put the casters on the platform. It also made the WSM sit...

I don't have any photos, but Chris has a good page set up for this. Increasing cooking capacity There are several people here that have done this.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SteveK: Thanks for in the info and pics....Bill, and Jeff. I'm looking to cook for a large group....and they CAN EAT....so I wondered if 4 was...

I went to a local butcher shop Thursday, friend at work said they had a sign up, "pork shoulder, $.80/lb". Thought I would check it out. I was for the whole shoulder. I asked the kid if he would cut it for me, then I asked if I could just keep the "top" part. He must have been new, or it was a...

Well, I had an Oooops during a Butt cook for Christmas eve. I must have bumped the WSM or something, but the Piedmont set up tipped, and must have caught itself on the second pan, keeping it at an angle during the cook. After it got stable, I left for 6-8 hours, and the juice was just running...

I would still wait until I got a little build-up on the WSM. A little smoke coming out of the door is not a big issue, or from under the lid. On your first cook, did the temps hold well? Have any issues at all maintaining a 230-270 temp? Not to ask a stupid question, because I have done it...

If you shut the vents, they should have died out by now. You may have a leaky WSM. Seeing that it is a new WSM, it should get better after you get some build-up around the lid/door. Mine burns out after about an hour.

You can always stick 2-3 chunks in your chimney and burn them over 'til they are burning clean, then put them in the WSM.

I add more when I toss on the next batch of food.

I had done spares on the gasser with smoke wood pellets in my pre smoker years. They were fine. As good as you can get on the WSM? No, but still very tasty. I did them around 350 for a couple hours indirect, foiled with juice, then back on after that for glazing. I saw Bobby Flay do a rack of...

Cesar, I had a landscaper next door to me drop off 6 nice logs of Cherry, and I will "reward" his crew with butt. Good trade off for me. If I had Pecan farms around, I would be cutting deals for that. Pecan is a very good smoke wood. Offer one of them a trade, butt for wood. When they get a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DTinley: Is the eyelet an easy install item? also is it posible to use 2? One for meat temp and one for grill temp or is that just overkill...

Jim H makes a great point...how much rub you put on makes a huge difference. Ribs just get a nice light even coat, but brisket/butt gets hit heavy. Sometimes I even apply more rub on the Butts when I first check them around the 10 hour mark. Try cutting back on your amount you put on, or if you...