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Grovelands Garden Centre, near Reading. Web site price is £220, but I was there last weekend and they had one in stock marked down to £200. http://www.grovelands.com

Thanks for all the advice guys. After waiting for 9 hours with the butt showing 185*, I decided enough was enough. Butt was not too bad - perhaps a little dry and overdone, but still very tasty. When I went back to the Smoke and Spice book, it mentioned aiming for between 170-180 degrees...

Hi Guys - Trying my first butt today. Started the WSM at 7:45 am (UK time) butt on top shelf at 8:30. WSM constantly between 230-250*F. It's only a small 2-pounder, but over six hours after I started, it's still only at 165*F. I'm following the 'Renowned Mr Brown' recipe from the Smoke and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the Maverick is in the stream of hot exhaust exiting the cooker </div></BLOCKQUOTE> That's a very good point - and one I'd never considered before. I too notice hotter...

That sounds like some good advice, John - judging by my first couple of experiences. I did my first two lots of ribs judging by time alone; first time was similar to Andrew; second time I foiled for an hour and they almost disintegrated! Since you're not going by time, what test do you use to...

Oh man... check this out... Big Apple BBQ Block Party '05 ...and scroll right down the page.

Many thanks for the responses, guys. Good point about the trimming Kevin. In fact, in an attempt to educate my butcher, I e-mailed him with my precise brisket request earlier this week - and included a link back to this site. I think he got the message... we'll know for sure tomorrow. Other...

After getting the hang of ribs in the WSM, I'm looking to expand my horizons. And I love a good brisket. I've got a brisket lined up from my local butcher for the weekend, and I'm going for a Saturday night overnight cook. The parents in law will be visiting for Sunday lunch However - I hear...

The clocks change this weekend in the UK, and I'm getting in the mood for some smokin'! Thanks mainly to the help I've received from this forum, I'm now able to do some pretty good ribs. I'd now like to expand my menu (and waistline) a little more and start to look at pork butt and brisket...

Yeah - I figure that my day time and night time tolerances will vary a little too Thanks for all the responses. Nice to know what people are doing!

I'm just back from the US having picked up a Nu-Temp plus 3 probes - thanks to the great deal from this site. I can't wait to start using them on their first overnighter (though I'm not sure I sense the same enthusiasm from my wife...) I'm be interested to hear what the general consensus is for...

Yeeeeees!! Well - I tried again. And this time they were soooo much better. They were so tender - the two racks disappeared PDQ! Thanks to everyone for their advice! Sharpey

I think you're right, Steve - frozen prolly does make a difference. All the racks that I've been able to source this side of the pond have been frozen so far, so I think I'll factor in some extra 'foil time' for tomorrow's session. <BLOCKQUOTE class="ip-ubbcode-quote"><font...

Thanks once again for all the advice. I read Steve's post with interest re: Competition Ribs. Seems that that method only smokes the ribs for 5 hours total. Has anyone ever gone longer than this? If so, which stage did you extend (presumably the foiling stage if I'm aiming for more tender...

Hi Jim - Many thanks for the reply. I wondered whether anyone would pick up on my 'vent tinkering'! Actually, since the WSM was a Christmas present, I guess I was just enjoying playing around on my first run. It was good to get a feel of how the WSM responded to the various changes I made. And...

Thanks for the advice, guys. I think that <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> you may not have enough concentrated heat in one location to get enough of the unlit coals started up <HR></BLOCKQUOTE> pretty much hits the nail on the head on that point. I did...

Firstly - a Happy New Year to everyone!! I completed my first cook on the WSM yesterday. I have to thank everyone who has provided tips on this site - both directly to my posts and elsewhere. The information really was invaluable. Anyhoo... my observations from my first run: 1. The...

Here's one from this evening... The night before her maiden voyage.

Well spotted, Jeff!! I've made so many adjustments to that schedule that some points had gotten slightly mixed up. And you just know that I'd have followed them to the letter tomorrow and had a furnace on my hands... You're quite right. The modified part of the schedule now reads... Q+0:00...

How 'bout BBQ nachos? They're my favorite. With some BBQ sauce, melted cheese and jalapenos... mmmm...