Hey everyone, Well I just finished my weekend with Saturday doing beer can chicken and thighs that were marinated in Stubb's chicken marinade. I found the WSM very easy to use. The temp was held rock solid between 220 - 230 for both cooks. I really was impressed on the simplicity through design to control the temp. The beer can chicken was flavorful but we thought it was dry. The thighs on the other hand were VERY moist and VERY flavorful. On sunday I did 2 racks of pork ribs and OH MAN were they GOOD. The meat fell right off the bone when I pulled them out of the cooker. Not too bad for my first try. I'll keep posting on my progress and through time I hope I'll be able to help and share knowledge like you nice folks. One more note. I bought a digital multimeter with a K type thermalcouple and just simply strung the lead through the grate and under the lid. Very nice as the meter has a large digital readout and I can moniter temp from 20 feet away IN my house...Come on foot ball season!!!!! later Big Ir
