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I was just fixing to ask the same question. Difference is that I'm doing a whole turkey breast in addition to the turkey. The Turkey itself is what we're serving to guests for Thanksgiving and I'm throwing the breast (7 lb) on for my sister which she will get on Friday. I was thinking of...

I plan on doing this as well. Found the recipe and procedure from another website. Not sure about the forum rules on posting links to other websites so I won't, but it sounds really good...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne K.: I find that there is about a 40 degree difference in the Weber therm. & the Maverick. Mine is going right now Weber says 200 Maverick says 245...

Wow that looks amazing Gary! I'm about to start my first one, on my new WSM, after doing two racks of spares today. Feeling a little inadequate at the moment...

Well they seem to be within about 10 degrees of each other now...

So my new Maverick Temp Gauge didn't arrive. (My old one only has the meat probe)The WSM guage is reading 235 and a cheap dial oven gauge, I put on the cooking grate reads 275. Should I split the difference?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders: Jody, Welcome to the board! I am a big fan of oak. I use it with pork, poultry, and beef. It's a great all around smoke. With beef, I...

Here's my new toy! Can't wait to give it a go...

Thanks for all of the input. I think one of my problems previously on my old COS was using way to much smoke in addition to very inconsistent temps. I want to get started on a positive note with the new WSM, so all of the advice is greatly appreciated! So if I use the Oak on my Spare Ribs...

Ok, thanks for the replies! I just ordered my WSM 22.5" and it will be here tomorrow Going to cut some Oak chunks now...

Just curious what the thought is on using oak wood for smoking pork, and what other wood flavor it most closely resembles? Spare Ribs and Butts mainly. I see it recommended for types of wood to use for smoking, but never actually see anyone using it. You always see Hickory Smoked, Apple Wood...