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Thank you Tom.

I am in the market for a new gas grill. I can afford the Weber Q320 gas grill and was wondering if anyone has had any experience with this grill that that they could share both good and bad. Thank you.

Noe, White Oak most certainly can be used for smoking.

The only down side to doing chicken at 250 is the soft skin. It is really great done at the lower temp if you can do without the crispy skin.

Now that is a good looking plate.

I'm just waiting for an excuse to do a Turkey. That looks great.

I'm no pro and don't mean to offend, but MSG?

I've used both and must say that I prefer water in the pan when using lump. I have found that water reduces heat spikes. That said I mostly use it dry with a clay saucer foiled and use Trader Joe's bricketts

Those Ribs can be cooked indirect if you have the room. I would keep a close eye on them and rotate as necessary to cook evenly. As for temp as stated earlier High or Low will work equally well. Good luck on your cook. I'm sure all will be well.

K Blue is OK if you let it gray over. Do not add fresh to a cook. Comp is a better mix in that it has a much higher wood content and not the same fillers. Me I use lump or natural briquetts.

I knew that I was not alone. BBQ in ANY WEATHER!

Now that is MONEY!

OK. Stupid question here.I have to ask, when foiled how do you check the temp? Do you open th wrap or do you pierce the foil?

Can you post or PM me the Mac and Cheese recipe? I love home made Mac & Cheese.

Thank you all for your input. I did not see the chuck on the Smokey Joe. How great. We don't have a Sam's however we have Walmart which is a cousin I guess. I will check there and at Costco. Thanks again for all the responces.

Are you cooking all the meat on the WSM?

I have done a search for posts with not much luck. So my question is can a Chuck Roast cut be use to produce good pulled Beef?

Tri Tip can be done at low temperature, however I feel it is better done at 3oo to 350. This temperature is also good for chicken. You did not say wether you are doing chicken parts or a whole chiken. Either way my feeling is that these temps will work.

Bryan, thank you for the link.

Bryan, can you provide a model number on the NU-Temp? This sounds as if it would be sometihng that I would like to do to my WSM. Thanks. Joe