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I'm trying to find pineapple concentrate here in Florida, about impossible. Did find orange pineapple, but that's not going to cut it with my BBQ chicken. Been to four chain stores, no dice, any suggestions? I've about give up and will reduce some pineapple juice it looks like.

I'm still fooling with vent openings while cooking BBQ Chicken at 325F. with my Nano. I assumed with my clay saucer covered water pan on my 22.5" WSM with the 10cfm fan and Nano set wide open (475F.) it would be able to reach 325F. with my other two bottom vents closed. The grate temp seemed to...

This probably a stupid question for all you temp control pros, but I'll ask anyway. I have a BBQ Guru Nano and bought the grommet kit from them. Only problem is that the clip for the pit probe will not got thru grommets this small. Do I try bigger grommets, I saw 3/8" on one website. Thanks

I've searched on here, but have not found any ideas of how hang or mount my Nano when using my WSM. The only idea I had was to hang it off the fan, but a waterproof box as seen on some Stokers might be the way to go. Any other ideas?

I'm thinking of Nano temp controller from BBQ Guru, but the adapter they sell for the WSM is one size fits for both the 18" and 22.5". Anyone have any comments? Thanks, Brian

Gary Wiviott in his book "Low and Slow" says to keep the water pan full during the cook with pork ribs, shoulders and chicken. I liked the book and he is certainly no slouch when it comes to barbecue. Is the water just for temp. control or does it help keep the meat a little moister? Sorry if...

I'm trying to figure out why my ribs were dry the second time. I did a couple of things different, first I used a rib rack for the two five pound racks instead of putting them meat side down for the first two and a half hours and then turning. Second I did not refill the three gallon water pan...

Hope this is not an old question, I did a search, but did not see what I needed. I barbecued some marinated chicken Sat., used more charcoal then I needed, probably two thirds of a 22lb. bag of Kingsford, to see how long it would hold a cooking temp. Used almost 1.5 chimneys unlit in the bottom...