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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Kemp: Everything I read on charcoal and other products say "..has been found to cause cancer in the State of California..." but I'm in Hawaii so...

Gonna go with the Standing Rib Roast with the Montreal Steak Seasoning. Got family over for my grandson's baptism, so it's Showtime for Chef Mark! Mark

Thanks, Chris for your well-planned out response! I await your data posting. You know, guys 'n gals, Chris is right. We WSM'ers pride ourselves in being inquisitive and experimental lot and this quality should extend to assimilating newer products such as the new Kingsford. Mark

So, in summation, should we stay away from the sucky new Kingsford when BBQing or what? Mark

Chris: Have you been reading too much Dr. Seuss lately? NOX & SOX.... knowwhutImean? Mark

Dennis: Backing up what Mark S. said about the brand new, virginal WSM being a bee-atch to control,temp-wise. Add to the fact that I was so excited to get underway with my first brisket that I totally forgot about the waterpan. When the temps went into the stratosphere, I was like a cockroach...

Thanks, Stuart, for posting the link! I've been looking for this sucker for months now...don't have the breadth of suppliers here like you stateside folks do. Ever since I ran out of water during my first smoke, I've been looking for ways to increase the water capacity and while Wally World...

Nicole: I know this isn't BBQ-related, but I deep-fry my turkeys with a sprig of fresh rosemary in the cavity. MMMMM-mmmmm- Good! Mark

I've seen a lot of chat about the tongs... But what about the "pigtail" that BBQ Store has? Mark

I thought it was standard to put one probe thru a block of wood properly drilled to accept the probe and place that probe on the top grill, then placing the other probe into the meat itself. Mark

I'd sic the local Board of Health on 'em, too! That was unconscionable! Irresponsible! Totally Stupid! of them to leave the meat in view of the public for purchase/consumption. Mark

ooooooooohhhhhhh....right on the dime! *DROOOL* Congrats on a great smoke, Scott, and many more to come!!! Kiss yer Maverick for me...*LOL* Mark

Adam: You'll probably think I'm nuts, but Mexican cooking works best with mesquite - just really cut down on the amount. Don't use more than 2 fist-sized chunks atop your Kingsford. Hope this helps! Mark

Todd: Costco sends all of their Kingsford to us in Hawaii when ya'll are knee-deep in the white stuff. I guess I should be thankin' ya'll for yer generosity...(DUCKING) All kiddin' aside... Can't compare myself...only have Costco here, next to our institutional food service folks. Mark

Gotcha, T'Bear! Many thanks! RE: County (actually State here) Health Code...it's unbelievably dense!! It's just plain darned hard for a fella like me to "spread the good news" about BBQ when some bow-tied pencil-pusher is sittin' on his rear end dreamin' of his next Vegas trip while writing...

Tom: I thought about that. The missus dug up a few chafing dishes which could come in handy! I'm sure I can bring along Ol' Betsy (my Bullet) and do some quick smokes (sausage, perhaps?) for effect! Thanks for the advice! Mark M.

Anybody have any experience with the WSM in a concession booth environment? My li'l girl's fiance is the head honcho of our local NHRA drag strip and a concession stand just opened up. Previous owner had a grill and did chix and ribs. I was hoping to continue along that vein, but add brisket...