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Steve, how much horseradish did you add?

Doug, I did your recipe as described. Big hit at last night's Christmas party! It evolved from being a dip for the chips and bagel pieces to a spread on mini roast beef sandwiches. It was tasty either way. Donny

Using the Guinness marinade. Will fire up the WSM in the morning. Fatty for late breakfast!

Good to hear the pork was enjoyed by all.

George, are you calling me out?!?!? Seriously though, I gave it a good cleaning the day I brought it home, fired it up and cooked some brats for the family. I'm thinking tenderloin Monday for my and the little ladies anniversary. By the way, I put my 100 on CL for $75 (included the big tank...

and bought this on Craigslist.

barret I'll fashion a clip to hold the probe as close to the grate or food as possible, and it will give me an accurate reading of the temp inside the grill. As I said earlier, I'm very happy with the meat thermometer, so this should work mighty fine. Thanks again for the obvious solution...

Chair leg floor protectors fit well. I bought a package of them for beans and I'm still on the first one. Got them at Home Depot.

Nice table, Joe. I would like some details it, if you don't mind divulging.

Larry, The wings were a hit Saturday! Thanks for sharing this recipe. Donny

ABT tip I picked up (probably from someone on the forum) - melon-ballers make quick work of cleaning out peppers. I have one that has a different size on each end - good for various sizes of peppers. If you prep a lot of ABT's one of these will speed up that work.

I've seen this used before. Pretty handy.

Back from cook (GO VOLS!). Hheeeehhhhh... Cooked ribs straight with hickory. He used a Coke crate mounded full of chunks within 5 hours of cooking. Empty by the end of the cook. Oven cooked the pork butt until the last 30 minutes or so. Smoked (hickory) until the loin got to temp., so at...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve McKibben: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I have a feeling that he is getting his meat from a high end local market. I hope that the idea of "shredding" a pork loin was his own idea, and not cooked up by the butcher. I am trying to "ride shotgun" with him on this cook, as this is his first time smoking anything (on a brand new smoker)...

Good chatting with you, Steve. BOARD POSTERS MAKE NOTE - A GATOR FAN AND A VOL FAN COEXISTING IN A CIVILIZED MANNER!

Steve, True. I think there is a post here about some folks who "reverse sear" at the end of a cook based on this principle.

Sorry Kris - I do sear (as most here probably do) first then finish cooking indirect. Sorry Russell - I did overboard on the B's didn't I? Thanks for the scoop on the chances to achieve desired results. Doesn't look good for my friend. Hopefully, I can sway him to cook a BB instead (Boston...

Can you smoke a pork loin to the same effect of smoking a butt? I have a buddy who is doing his first smoke on a non-WSM's maiden voyage. I think he is jumping in the deep end, but I am trying to be supportive and offer what guidance I can. His butcher told him that he the smaller cut (5 lb.)...

I'd love to use stainless, but right now this is more of a low-budget project.