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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: Let's hope I didn't lead you astray. Let it rest for a good hour or more... </div></BLOCKQUOTE> I'm sure you didn't and even if it...

Thank you Dave! Pulled, wrapped in foil and resting in a cooler!

Wow...awesome pics! I'd never thought to do a turkey on the wsm but gotta try it now!!

I put a 8 pound brisket on last night (for the first time ever!) about 9pm or so and after reading up last night and this morning on the board I realize I should be going by feel and not temp. Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in...

Simply awesome....I soooo want ribs for dinner now!

Not sure about SF but I completely agree with your comments when talking about about Portland, OR. There are only 2 decent joints that I know of and one of those is marginal at best. I've often thought of what it would take to start a good bbq joint here in Portland.

Sunday was picture perfect weather here in the NW, so I did some roadside chicken (INCREDIBLE!), some Aidells mango jalapeno sausages (AWESOME!!!) and hot dogs for the kids. It doesn't get much better than that!

On a totally similar vein, how about pork butt? I have some that say sell by with today's date but they've been in my fridge for the past 5-6 days. Kept super cold but I'm still wondering if I can safely cook them Sunday or Monday night or should I plan on doing them tonight? Thanks all!

I like to use some beef broth. But my absolute FAVORITE is a recipe from Kevin that can be found here: Kevin's Kinda Carolina Rib Sauce It says rib sauce but I haven't had the chance to use it there. I have used it with pulled pork and it is incredible!

The first two butts I did were Hormel packed and after purchasing them I did notice they were "enhanced". I enjoyed them regardless and would purchase the product again. I saw the St Louis style spareribs in the same case and have also contemplated buying them.

I have to completely agree with Keri. The overnight "melding" made a huge difference to me. Sauce became much more complex to me---glad I did a double batch!!

Thanks Rich--interesting that they don't list a 6 foot "smoker probe" just the food probe. Good to know the food probe works just as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Gresham: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm very...

Anyone have a link to a source where you can get these replacement probes with 6' extensions? I'm very interested in the extra length.

Thanks all for the great advice! I think I'll try just the pecan. I want to try some mixing but I think I'll stick to single woods so I can develop a better understanding of what characteristics/flavors the individual wood imparts. Thanks again all!!

It can be either a small commercially produced sauce or a huge nationally available brand but if you could only have one which one would it be? Only rule is it CANNOT be something you make yourself (as good as No 5 is it wouldn't count in this informal poll). Which one is it?

Hey all, I'm on my 4th cook tonight (report and pics on the others to come later) and so far all I've used it Apple wood for everything I've done. Well the apple wood is gone and I've got the following choices left for tonights smoke. I absolutely loved the smoke taste from the apple on the...

I have noticed that when putting the middle section on the WSM I have to turn it around to a certain point where it will fall into place. Seems to be a decent fit but not super tight. The door definitely isn't snug against the frame but there isn't a huge gap either.

Well my fears were unfounded! I turned in about 1:15am or so with the temp at 276 and when I woke up at 6am to check on it the temp was down to 265. Here at 8am the temp is sitting at 255 and the meat is at 188. Almost time to pull it! Thanks for the info on the briquets. I was afraid of...

Well I decided that I either had to freeze or cook the 2 4.75 pound shoulder roasts I had in the fridge so I jumped in with my second cook ever on my WSM and the first using a clay saucer. I followed the instructions on this site for and did the Minion method with 40 briquets (its cold'ish...