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Interesting.....2 years here with the ET732 and still on the original probes.... Do you get the probes wet when cleaning? My smoker is on my back deck and I can walk all over my house and in the garage with it keeping signal. I smoke 20+ times a year on the WSM.

The difference to me is not that much. But I do think the flavor of a stick burner is a little better than a charcoal one. That's not to say that the WSM is bad because I love my WSM, but there is just something about a stick burners' finished product that gives it the edge.....IMO. ....

I know I use a whole lot less fuel in my WSM than my stick burner on a 10-15 hour brisket smoke. Sometimes I have enough fuel left over to start my chimney for the minion method for the next cook as well.. I also buy my charcoal during the holiday sales days.. I can get my mesquite, pecan...

Decent price if you need to buy now but around the holidays and in Feb, it will go on sale for .99 cents/pound here..

I place my pulled pork in a big foil pan and place in the fridge to cool it down for about 30 minutes. I then cover it in foil and freeze. When I am ready to reheat at the get together, I'll pull the block of pork out and flip it over in the same pan. The juices and fat that settled at the...

Looks great! Fat side up or down on your specific cook?

I second, the slathering in mustard, Worcestershire or olive oil before you rub..... It acts as binder for your rub and you don't taste either of them after the smoke. It probably would have solved all your concerns about the dry outside when you pulled it out of the kegerator. That being...

Same here......consistent, great holiday prices and easy to come by.

Thank you...didn't want to be late or early to the party..;)

So is it May 25 or May 26? You listed both...

I like fresh jumbo hamburger buns myself but am going to try Kaiser rolls for a change.

I think you are right.....the combination of it all was probably a perfect storm...no pun intended.:cool: I'll certainly be better prepared next time. May get one of the insulators as well..

Yes....this is my third time to do three Boston butts of this size at a time. The two previous cooks, a full ring of charcoal and wood lasted the entire process with leftover..

Thanks Dave... I was surely surprised to see it gone. All I had were KBB and hickory....in a panic I reloaded and saw the white smoke. I then decided to wrap since I was at the stall anyway. The cook all turned out good but since I have not had to reload this WSM before, it was a monkey...

Did three - 9lb pork butts today on an 18.5" WSM for my brother's 40th birthday next Friday night. It was 32 degrees and a tad windy with a frost on the ground at 6 am when I started. I filled the ring completely with charcoal, a decent amount of hickory chunks and did my normal thing at 250...

Went with Bob's suggestion to keep it simple. Poured the juices from the foil over the top of the meat while in pan and let it cool in fridge followed by putting it in the freezer. When it was time to reheat, I popped the meat out of the aluminum pan like an ice cube and turned it over in the...

The turned out great!....digital thermo and all..:D

I place partial burnt coals in the chimney for lighting and always cook with whole or fresh briquets.

Thanks but I prefer a thermo since I use te other probe monitoring my smoker temp while I work at home. I might as well use it. They were done at 1.20 hours per pound......Turned out great.

Do some reading on the minion charcoal method. Today I just ran 16 hours on one load of charcoal for some Boston butts I smoked. Here are some video links http://www.youtube.com/watch?v=DlxIpS1-WJc http://www.youtube.com/watch?v=mRAYy1oTw4I