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Hey Jim, I think your main problem was the amount of ash that had clogged the air intake vents. Someone needs to come up with and alteration such as making a contained airway from each vent that will rise to the top of the charcoal ring, this might work to keep the ashes from clogging the vents.

Hey Ken, as far as fresh hams go I think that you would have better luck going to the meat packer to get one that hasn't been cured yet. I was in Smithfield, Va. last weekend at a farmers market and they were serving samples of fresh ham. Smithfield, being a pork producing town famous for the...

Hey guys, I have temperature guages that are mounted in my WSM and they have smoke & tar build-up on the probe that's inside the lid, have you found that this build-up effects the accuracy of the temp. reading and if so should I clean the build up off from time to time.

Hey Dave, I just cooked two shoulders and I took them up to 200 degrees and foiled them, they were the easiest I have ever pulled and also they were very moist.

Thanks for the info. Stogie, it sounds like you know what you are talking about. You gave me some good tips. Thanks

I'm sorry I forgot to say that I use hickory chunks for my smoke wood.<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom J.: Hey guys, I got a question, I have done several Boston Butts and shoulders and I have used spice rubs and did the slow cook...

Hey guys, I got a question, I have done several Boston Butts and shoulders and I have used spice rubs and did the slow cook thing with plenty of smoke wood, but I still don't get as much smoke flavor in the meat as I would like. I understand that on the larger pieces of meat the smoke only...

Hey guys, maybe I am doing something wrong, but I have done about 4 cooks on my WSM and I normally am cooking 10hrs. or more and I haven't had to refill my water pan on either cook. The water level seems to only go down a little, and after the cook I have quite a bit of it left to pour out. So...

Hey Chris, I read the review for the ET-73 that was on the Amazon site, and the reviewer gave it a 1 star rating. He said the remote feature only worked from 10ft. or less away. What do you think. I need one but if there is something out there that is better I would rather have that. I have seen...

Hey Guys, thanks for all the replys. It seem's that this is an issue that is of interest to many. I use nothing but Hickory chunks, and Pecan chunks for my smoke wood. I agree that when you shut down of the air intake that this will cause slower combustion rates. It's only natural that when you...

Thanks Joe, I will give it a try and see what happens. It makes sense that if I wait for a little while it might allow some of the initial charcoal smell to disipate.<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Joe McManus: Tom, After I've dumped my...

Hey Tom I also use nothing but Kingsford and I always leave the top vent all the way open. I normally try to cook at 200-235 temp. When I tried the Minion method I filled the chamber with unlit charcoal mixed with smoke wood chunks. On top of the unlit charcoal I put about 15 lit pieces of...

I usually cook between 200-235 range for temp.<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by db: Hey! You guys were gone for a while. I just found the site again. Tom, What temp were you cooking at? <HR></BLOCKQUOTE>

Thanks for the feedback guys. I will have to give it another try and see what happens. May be I didn't have enough smoke wood in with the charcoal. I am a KCBS BBQ judge and am exposed to a lot of different flavors when judging BBQ, maybe I just don't cook as well as the good folks on the...

Hey Guy's I tried the Minion method and I will have to say it works great for long cook times but I could pick up the taste that charcoal gives off when you light it. I use Kingsford and also use smoking wood with it. I cooked a couple of racks of ribs, they looked great and were cooked the...