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Looking for a basic mop to use on a 14lbs full packer? Neighbors invited us over for Thanksgiving dinner, and they asked that I "smoke something". They will have a turkey breast so thought a brisket would be a nice change of pace. Going to start it late Wednesday night on my 22", so won't start...

I have been making this sauce for about 5 years now and have tweaked the recipe a few times. I cut the cayenne pepper down to less than 1/4 teaspoon for a single batch...kids don't like it so hot. Also, I use the vacuum sealer on the jars and have had no issues with taste quality after 2-3 months.

Christopher - what online site did you find a 18" clay saucer on? I have drove all over looking for a saucer to fit my 22" WSM and best I could find was a 16". I have been foiling my water pan and filling with sand to use as the heat sink...so for, so good...but would rather use a 18-19" clay...

Jamie - Keep us up-to-date on your progress. I would like to see the finished product with the fire insulating material. Also, did you think of putting slider rails on that bottom shelf for easy removal of the WSM. Look Great!!

I am going to HD today to look for a saucer for my 22". After researching some of the earlier posts on this topic, looks like the 16" would suffice but would like to find one between 16" - 19".

The difference between this season and last for me...Last season I would save the episodes on my the DVR and watch again for any tips/tricks...this year...I delete the episode as soon as it is over so it doesn't corrupt my DVR.

Home Depot is carrying them also...priced similar to Lowe's. Check your local Ace Hardware, they sometime carry them too.

Q1: Formed metal for my Genesis Silver Q2: Weber $55.33 on Amazon

I just received from Amazon my replacement SS cooking grates for my Weber gasser. Is there any "recommended" seasoning or breakin-in process before I use for the first time??

John - I always use the rolls also, and just recently bought some from Kohl's. Got three rolls, each 11" wide by 16ft long. Kohl's usually has them on sale (was 20% off when I purchased), total cost was $25.

Agree with most everyone on the drama, swearing, Myron, etc...but the parts I find the intriging are the different BBQ pits these people have. How many thousands of $$ do you think Myron's complete set-up cost??

When its 9:45PM and the last thing you do before retiring for the night is to check the TVWB message board.

Dave - I only foil for about 45 minutes towards the end of the cook. I wrap each rack seperate and place back in slightly overlapping each other on the top grate. Kick the temp up to 275-325 and unwrap and baste with sauce the final 20 minutes.

I picked these up a while back from the local grocer. The Honey Mustard Dipping Sauce is the bomb...anyone tried the others?? SBR Sauces

I switched over to the clay pot last year. The only way to go in regards to heat control and very easy clean-up. I also don't bother with foiling the water pan, just wipe out any grease that may sneak between the clay pot and the edge of the pan.

Yep...picked up a bag at Menards yesterday...$5.97

I found one at BBB a couple years ago that works great...they no longer carry the one I have, but they do have others that I'm sure would do fine. I use approx 6-8oz apple juice and a splash of cider vinegar (for two 7-8lbs butts).

...and they are still available on weber.com (shop) for $4.29/box. They were on sale for $3.99/box in April w/free shipping. Keep a watch-out for them on sale also at Ace Hardware.

Brian - Awesome looking butts!! That "very black" pic is something I can never quite seem to master. Does the rub you use have alot of brown sugar to produce such a good bark?