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Thanks to all for your help!

I have a food-saver and need to buy new bags. I usually buy rolls in 8" and 11" size. Does anyone have better sources to buy other then the food-saver website? I remember discussions about other brands that are just as good or better then food-saver and maybe cheaper. TIA for your help!

I'm going w/ the Magnum Plus. Rita, I'm putting the Atlas brass mill on the list for future purchase. Sorry to hear about the fire - hope everyone was able to get out safely. Thanks to all for your comments!

Thinking of getting the Magnum but was wondering if its too small. Anyone have experience w/ these pepper mills? Unicorn

Thanks Chris!

Pat -Thanks for the info. Did you drill them out from the inside of the bowl?

I'm needing to replace all three vents on my wsm. How hard of a job is it?

I'm in the middle of my first high temp brisket cook with a 11.5# choice paccker. I'm averaging 330F or so and just foiled after 21/2 hours. Will the point be done at the same time as the flat or will I need to separate and put the point back on for a while?

No problem Ed. The brisket came out very good - nice smoke ring and very moist. I did 4.5 hrs at an avg temp of 310 in the WSM. Foil wrapped at 170 or so and in the oven at 350 for about an hour until it reached 195-200. Great reviews from the family. Fastest brisket I've ever done -will do...

Thamks guys, much appreciated!

I'm doing a high temp brisket( 12# packer) for the first time today. Do I put the fat down or up? TIA

I love your cookbooks and recipes. How did you go from graduating from culinay school(CIA?)to chef/author? Was grilling always apart of what you wanted to do or was it a passion that developed from the other positions you’ve held?

SS it is- thanks!

Thanks Rita - I replaced the grates last year with pci grates and I really like them I look at the ss flavorizer bars

My 4 yr old Genesis Sliver B has a few small wholes in the flavorizer bars. Are all the replacements the same or should I look for a specific type?

I'll be putting 4 butts on later tonight. They have a combined weight of 26#. I'm taking two to a party tomorrow about an hour away and freezing the rest. A few questions: - Does anyone add rub or lightly sauce the pulled meat? - I'm planning on pulling the butts at 190 and holding in a...

I have a 19# turkey almost thawed. With it being so big, am I better off cutting it up and smoking it in peices or leaving it whole? I never smoke one over 12-13#'s. I'm also planning on brining. Steve

If I remember correctly, Roasters are older then Fryers. I believe Roasters are 3-4 months old and Fryer/Broilers are 6-8 weeks old.

Thanks all - I'll be placing the order soon.

I'm planning on getting a Themapen soon. Does any one have the thin tip, super fast thermapen? Is the tip fragile? Any problms? Steve