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I am absolutely thrilled with the Kingsford Comp. It held nice and steady all night (13 hour cook), and a quick stir this morning let me run the temp up. It seems like I could have been fine for a longer cook without needing to add any fuel.

It's a Weber. You don't need luck, just patience. Congrats. Let us know how it turns out. BTW, what fuel are you using? I'm doing my first Kingsford Competition charcoal cook - always used Kingsford blue before now. I'm liking how well the K-comp is holding steady.

I rarely have signal issues within 100', inside or out.

I have a Maverick ET-73 (not the 732) that I've had for years. I haven't had to replace the probes ever.

I usually cook full packers from Walmart, too. I trim the fat cap down to 1/4 thick. I like to mix my rub with a little apple juice to make a paste and smear it on all of the non-fat areas. If I'm letting it sit in the fridge, I always cover it with foil. I put it on the smoker fat cap up. I...

Picked up a double pack of Kingsford Competition at Costco for tonight's overnight cook. They were out of Kingsford Blue and Blue seems like its producing way more ash lately than in years past. Anyone had good success with Kingsford Comp for a low-and-slow overnight? I'll let everyone know...

I use the Weber starter cubes all of the time. They burn out to a tiny pile of ash before the coals are ready to dump. I put a starter cube on a piece of foil big enough to catch the ashes from the chimney, light it, and set the chimney on top of it. No mess, quick clean up, and no bad smell or...

Looking good so far. What did you use for a rub?

Thanks, Jason. Actually, they probably could have used another hour for my liking, but the wind was just too bad. I think I like cooking them at little higher temp then I could muster today. Next time, I'll probably finish them in the oven. Regardless, the judges (my wife and kids) were...

Final product - the racks on the top grate (top two in picture) were actually less done than the rack on the lower grate. Has anyone else seen this happen when cooking in very cold & windy conditions - the lower grate suffering less heat loss than the upper grate?

If you can wait a few days, let it thaw in the refrigerator, slice it, and reheat it on low power (level 2 or 3) in the microwave. If you can't wait, maybe in a very low (200* - 250*) oven.

See? Gassers can be an integral part of good 'cue.

3 hours on and the wind just really kicked in a bunch - 25* air with wind chill at 13*. It dropped my WSM temp by 15* so far - firing up another 40 briquettes in the chimney to help get the temp up a bit.... we'll see. Maybe it's time to ask Santa to make a late delivery of a Guru BBQ Jacket.

Interesting idea - "double smoked sausage." I'd keep an eye on the internal temp of the sausage and take it off in the 125 - 135 range- you don't want to dry it out into a smoked stick.

The best BBQ advice I ever received: 1. It cooks where it cooks, and 2. It's done when it's done.

Nothing cures a hangover better than 3 Bloody Mary's and the smell of smoke wood.

I've got 3 racks of spares going for NYD dinner. Fighting the weather a bit, so we're rolling at about 240* . Here's the "before" shot:

Perfect. Figure out your temp control while the ribs get done and you'll be all dialed-in for the butt.

I say get your internal temp to 145*. I like slicing, personally. I'd let it rest for a bit once you take it off, slice it tonight, and then re-heat it tomorrow. Get the work out of the way tonight and snack a bit while you do.

I run the wire under the lid and place my sending unit on the ground in a ziploc baggie. I keep the receiver with me in the house. I usually run the probe through a ball of foil on the top grate.