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Cool topic (for us GEEKS!). You'd have to start with getting the PC and wireless thermometer to talk on the same frequency. I suspect, right now, neither do.

What a hoot, Chris! I was just posting a "DOH, Jeff, you shoulda looked before you posted" post, and along comes your post! I just didn't think to look on the forums - thanks Chris!

First time foiler here....I had decent results. I did 4 racks of baby backs, and they turned out pretty darn good. I had a lot of new variables to work with, so I struggled some: It was the first time I've smoked where the outside temp was < 60 degrees, I tried some new to me charcoal, and I...

Great points, Dave. I'd love to see the "Cooking" section expanded with a section for just recipes: rubs, injections, sauces, etc..

Gerald, as tempting as it might be, I think you're asking for trouble smoking in the garage.

I decided to do an overnight with the 8lb-ers, and put the 4lb-er on at 6:00am. Anyone here have Guinness for breakfast?!?! ;-)

I was trying to judge if I should do an overnighter, which I think I'm gonna. Thanks guys!

I have 2, bone-in, 8lb (untrimmed) butts, and 1 4 lb deboned/trimmed butt. Roughly how long would you gestimate it's gonna take in the WSM?

Summer 2002 was my "Summer of Poulty" with the WSM. I tried the beer-can method several times. I prefer spatchcocking. I never bought into the notion of gaining flavour/moisture using the beer-can method. Spatchcocking (along with brining) was easier to handle, cooked more evenly, and by all...

Chris: I just want to give you an e-pat-on-the-back. The Virtual Weber Bullet web site continues to amaze me as one of the most up-to-date and useful sites I've ever used. I've corresponded with you before regarding including the history of the Minion method and adding a section for what NOT...

The end result was pretty darn good. I put the meat on around midnight. I woke up at 4am to find the temp way too low, so I threw some more lump in and topped off the pan. When I checked again at 9am, the fire was completely out and the temp at the top grate was 150 degrees. I fired up a...

In a couple of hours, gonna start an all-nighter of 2 9lb pork butts that have been mustarded/rubbed since this morning. Thanks to Weber & the Minion-method I'm thinking I'll do quite fine. My new wireless thermometer will come in handy as it sounds an alarm when hitting a min/max temp. Life...

Bob: People's Woods near Providence has a good variety of woods and charcoal.

George, great story about the foil. I think it would be useful to have a permanent section of TVWB that describes what NOT to do! I know I've started a few threads here on the subject of what NOT to do.

Thanks for the info, Jim. As a suggestion to the Bulletin Board/Web site admin/moderator, this info should be part of the description of the Minion Method.

There is no question that the "Minion Method" works; especially for long burns. What I'm curious about is the history behind it. How/when did you come up with it? What prompted you to come up with it? I suspect there was some inital debate as to its merits, or not. Can you talk to those debates?

Do not, I repeat, DO NOT place the WSM grates in your gas grill with cast iron grates and expect to bake-off the gunk on you WSM grates. You'll burn-off the seasoning of your cast iron grates. Trust me on this one..........you'll thank me later.

My first attempt at Chicken in the WSM had mixed results... This is what I did: - Brined two 4-5lb birds overnight. - Rubbed the birds with olive-oil and sprinkled with rub. - Used the beer-can throne. - Used maple-lump + peach chucks + apple chips. - No water-pan/bottom grate. - Chicken...

Thanks Chris, et al. I totally forgot to look off the main page...there are some great picks there. Bring in on, Santa....that, and don't forget the wireless remote thermometer...I've been real good this year....really. I'll leave you some brisket and beer, I promise!

I'm putting together my list for Santa.... What BBQ books are "Must Have".