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I've talked to the man at ProBBQ and he said that the metal thickness (don't know how to put it in english) they use is .8 mm, while Weber uses .9 I don't know if that makes a difference.

I often wonder how high the temperature should be when I BBQ let's say meat. What cuts should have what temperature? Forepart should be higher, shouldn't it? Anybody there to help? Much appreciated!

What about removing the water pan completely and use only the clay pot base?

I told Smarthome about it and they're sending me a whole new package. Very good service. But the on-off switch will be the same tiny plastic thing, I'm afraid.

I was happy today when I got mail from the US with a Maverick ET-73 inside. The first thing I noticed, though, was that it looked a bit "cheap" all together. Especially the on-off switches on both transmitter and reciever was very small and looked vulnerable. And I was right: After playing some...

What about taking the hose and give the WSM a cold shower? Will it crack?

Is mesquite like oak in the sense that it needs relatively high temperatures to burn?

OK. Thank you gentlemen. I think I'm ready to try again.

I see from the log that I started to close the bott vents at 100 C, maybe too late - next time I'll start at 90 and see what happens. I used hot water in my Brinkmann pan - next time it will be cold. But what do you guys do if it gets too hot AND the bott vents are fully closed? Supply with...

Now I know what billowing means - and the funny thing is that it comes from my own country, Norway. The name for "wave" in Norway is "bølge". So yes, it was billowing smoke.

I'm not sure what billowing smoke is. BUT it tasted much like the smell of telephone poles in the sixties, so creosote is maybe right. I had all the bottom vents closed, so there wasn't much to do about the temperature except to close on top.

Yeah, Paul, maybe that's why they call it Armadillo. They're pretty slow, aren't they? Anyway - I don't suspect the australian heat beads sold by Weber, because they are SO expensive. The local ones come much cheaper, so there's a chance there, especially since I've used the minion method. AND...

I used newspaper and weber's small bricks to light the coals, and the top went was open most of the time, but I shut it with two wine corks (one hole open) in about 15 minutes to lower the temperature at one time - after that I continued with thermometer inside a cork in one hole and two holes open.

My pit temp was around 250, and the fuel was a mix of weber heat beads and local briquettes. Smoke wood: Oak.

Hi, my last experience is this: I cooked four pounds of pork with the minion method. I had brined it overnight in a mix of salt and beer, and glued armadillo rub (recipe somewhere else on this site) to the meat with mustard. It tasted delicious, but the black bark tasted slightly of asphalt or...

Thank y'all. It appears that a rookie has a lot of new things to learn. This forum is fantastic in that respect.

Funniest thing happened the other day. I was cooking some pork, and when the temperature reached 160 inside the meat, it just stayed there. For hours. My guests came and I had to finish the job in my kitchen oven at 350 degrees. What has happened here, do you think? Why didn't the meat get warmer?

Macrae Food group in Scotland sells salmon smoked with juniper and birch.

Jane wrote: I'd steer clear of the juniper. Funny you should say that - although being a needle tree, juniper is very popular for smoking in Norway, especially around christmas time. Norway is full of pine and spruce as well, but smokers never touch those trees.

Weber sells hickory chips here, but no chunks.