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Is it still made in the USA, or did production go to China ?(like my new Weber gas grill) - GL63

Ever try the dishwasher? That's the only 'product' I've been using since finding how effective it is about a year ago .....

Get a BBQ Guru 'Smoking Jacket' for your WSM - expensive but worth it. I've had mine over a year and have NEVER had a problem from the cold, or more importantly, the wind with the Jacket on. Also, I would buy two sets of the eylets they sell to replace the bolts that hold the rack holders...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Bill - enjoy your knives. For what it's worth, I've found my Forschner chef's knife to be outstanding. </div></BLOCKQUOTE> Ditto DWolf's experience with Forschners. I have...

Get a pair of Stainless Steel BBQ Racks from Klose Barbeque. Use one on the top rack and one on the bottom rack. Expensive, yes - but worth every cent as far as I'm concerned. PLUS they will outlast you, your kids, your grandkids, your great grandkids, etc., etc. ..... I routinely cook 12...

I bought one this past spring - next to my WSM, it was the best investment I've made for my BBQ endeavors. Get one - you WILL NOT regret it !

I've done several meat loaves over the past year using my wife's time-honored recipe. Meat loaf has to be one of the most under-rated cooks one can do on the WSM. Truly outstanding each and every time !!! .....

As of 10:00 AM EST today, I've had two pork butts on for 16 hours. Temp is hovering around 188. I'm using my BBQ Guru in the 'Ramp' mode, so the pit temp has steadily been dropping from around 230 most of the night / morning to about 200 right now. I'll hold them in the WSM for several...

I've done 14 butts the past year or so and each time they took 12-22 hours to get the internal temps up to 190. They have all been great. Each butt is unique ya' know ......

The only ribs I've cooked on my WSM have been the BRITU method which I have followed to the 'T'. I've always put the rub on the ribs while the coals were getting hot. As soon as the coals are hot, the smoker gets assembled and the ribs go on. So far NOBODY has complained, and I ain't messin'...

Ditto on the foil - - Cherry wood really makes for a nice tasting meat loaf.

Well, I probably should have done them the way Peter O does his. Mine were WAY over-cooked (7 hours @ 225-250) and crunchy ! Taste wise they were actually pretty good. A big part of the problem was the fact I was not around to baste or rotate them. I will definitely try them again however...

Will do Jerry - I'm following the 'Yum-Yum' recipe / procedure to the tee as found here on TVWBB. I'm looking forward to the results myself !!!

I'm doing a combo cook on Sunday - Baby Back Ribs and (for the first time) Beef Back Ribs. Should it matter which ones go on the top rack and which ones go on the bottom rack? I'm going to start cooking the Baby Backs about 2 hours after I start the Beef Ribs as I know from this site that the...

I'm doin' a 12 pounder tomorrow. You should be able to find everything you need to know here: http://tvwbb.infopop.cc/eve/forums?a=search&reqWords=corned+beef

Fitting 11 slabs was not problem - 5 in the bottom rack and 5 in the top with the 6th slab cut in half and placed on top of the top rack. Of course, the ends of the slabs were kinda' jambed into the side wall of the cooker, but they came out great nonetheless. The Klose racks are awesome -...

What is the most slabs you've ever done at one time? I'm doing 11 Baby Backs on Monday for a Tuesday luncheon at work. I'll be using BRITU again as I've never been disappointed, as well as breaking in my newly acquired Klose Rib Racks which hold 5 slabs each. Looks like I'll have to trim a...

Another uneventful, awesome pork butt completion - the first with my new GURU. I can see where in the not-too-distant future, I will be downright bored. I mean, not being able to 'tend to the pit' ..... ..... NOT !!!!!

I did 6 slabs last Thursday when it was about 9 degrees outside. I used two chimney-fulls of Kingford and in exactly 5 hours, the ribs were cooked to perfection! Fortunately, I had my newly-acquired smoking jacket and GURU that I used in conjunction with my ET-73, so I never had to go out to...

I'm not too far away from Minnesota being here in Michigan, and I am also going to be putting on a couple butts for New Year's Eve. I'm going to put them on about 10:00 PM Thursday using the Minion method in conjunction with my newly acquired BBQ Guru and Smoking Jacket. Should be a good...