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I put the clip of mine on the chimney ...after it's cool of course.

BBQ nuts! Warm nuts in a pan til the oils release. Toss with butter n favorite BBQ Rub. Return to cooker, stir every 5-8 minutes til toasty goodness is achieved. Adjust salt/sugar as needed before serving.

It may crack the porcelain. That can happen anyway as it has to mine, but I suspect it was during one of negative zero cooks.

Unless you special order one from a Butcher, you'll only find flats here in VT. Usually at 3.99 a lb. I use Bob's Meat Market in St Albans which is north of Burlington. Are you related to Dave that works at IBM?

Awesome ribs Larry! Tony, DO IT ! Wolfe Rub Bold is AWESOME on any kind of beef!

I admire Kevin's culinary skills greatly, but I agree with Larry on this one...when it comes to "real" BBQ... It's meat, heat, smoke, spices...and then it's dinner time.

Here's an ID site.. http://www.massmaple.org/treeID.html I take the limbs cut them up into sections, put them in a milk crate and leave them in the attic for a month or two...dries em right out.

Did you call them? I'm sure they'd replace it. I've used them for years and recently bought another. The only problem I had is one food probe blew due to loosing the insulation. One mod I'd recommend is getting some high temp shrink wrap tubing and seal the lead/wire joint to reinforce that.

Another cherry advocate here. It adds a real nice color especially to poultry and the smell coming out of the smoker is awesome. Like others, I use cherry 2:1 2 chucks maple, 1 cherry.

I spotted this on another forum and though I may pass it on if I may.... Maverick Model # ET-73 PRICE $44.00 Priority shipping and handling included to all 50 states!

How did that work out? I thought about the point as well. On a high high cook, I'm think the point should be removed, and leave the point on the WSM at the time of foiling the flat, and after it's removed. Hmmm...Burnt ends (Yum!) in another hour maybe?

I used a 3/4 ring for a 6 lb packer with a small point. I used my normal pan... foiled standard pan, 1/3 full of clean sand, foiled.

I tried this method yesterday. I was surprised on how good it came out. 6 pound packer done in 4 hours. I second the request for this method to be added to the cooking section.

Yeah. Sometimes I cover em... But lately it's either trying to get the ice off the cover, or the cooker....so they've been going commando on the deck as of late.

I didn't do anything different with my pan. Half filled with sand and foiled.

I did up some thighs last night. It was 6.

Done butt's at -15 last winter. We're in a cold snap now...Thursday I grilled at -5...It's -6 now, and I'm headed to the store soon to get some thighs.

I wouldn't. Lobsta's gotta be cooked quick ... not low an slow ...lest you like a rubber band texture.

Texas Pete's is indeed good. I'd encourage people to develop their own wing sauce. I make it up in quarts and keep it in the fridge since I make wings at least once every two weeks. Mine has a base of Franks (or TP), some Reverend Marvins Hot BBQ sauce, a couple spoons of brown sugar, some...

YAH! Wouldn't it be like eating the costal cartilage from Spares?