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Thanks for all the input. Maybe I've been spending to much time/effort trying to keep mine real clean... I've been using my GOSM Big Block for smoking and the grates would fit in the sink but have now purchased the Camp Chef Woodwind and the grates are larger and won't fit IN the sink...

I tend to do this after each and every smoke on my woodwind. I will scrub them with soap and hot water. I see many videos where people are demonstrating their smokers and it does not look like that is a common practice. How often do you all clean your grates, other than just with a wire brush...

DicksSportingGoods.com has camp chef pellets for $12.99 for a 20# bag and free shipping to your home.

Good info Jeff. Thanks! I just received a new controller, thermometer and meat probe due to a temp spike I had while cooking ribs. This was the 5th time I have used my smoker. It went up to the 375 - 425 range and did not want to come down. This was towards the end of my 5 hour cook. Prior to...

Thanks for the reply. Here in the Midwest, Blue Rhino propane is offered at most retail outlets and I just assumed it was basically the same throughout the states... I did mean the Camp Chef Woodwind.  Thanks for the chart!

Has anyone read anything about this comparison? I've had a GOSM Big Block for several years and am now considering a Camp Chef Timberline since I am retiring at the end of the month and won't have all the "free time" I currently have. ;o) I was just curious how the price compares between...

Jeff talks about internal temp frequently. I'm confused... I was just wondering where the temp probe should be, flat or point.

When taking a Brisket to 200*, should that be the flat temperature or the point temperature. There is quite a difference in thickness and temperature, it seems. Thanks!

Thanks, CrazyMoon. Guess we were typing at the same time. So, 300* for an hour or what temp and amount of time should be used?

tick tick tick tick.... the clock is ticking. Looking for a suggestion. 

Yesterday, I smoked 4 racks of spare ribs using the new method discussed by jeff of Pre-slicing Ribs Before Smoking Them. I know have an aluminum foil pan in the fridge full of individual ribs which I need to reheat for an afternoon tailgate. How would you suggest I do this in the oven? It's...

Did you have anything in it? I wonder what would prevent mine from getting over 280. It appears to have a good flame on High.

...of the water pan thinking that would help as well. The outside temp in my part of Kansas was in the upper 80's today. I hottest I could get was 280*. There also was a bit of a wind blowing, nothing strong by any means though. What kind of high temps do you other big block owners get out or...

Got a buddy looking for something like this. Are there any recommendations? Does such a thing even exist?TIA!

I always scrub mine after each cook, along with the water pan, even though I line it with foil, and the drip pan. 

...drenched it with fluid and re lit it. It finally took off pretty well. From that point on, it was 1 hour and 10 minutes and the bird temp was 170*. I pulled it out and let it sit for about 15 minutes or so. The skin was very dark in color. I sampled some of the skin and it was very bitter. I...

Keith I think because the chips are next to the cylinder on the inside, the heat from the coals on the outside of the cylinder gets hot enough to start the chips smoldering. If I get Christmas lights finished in time, I may try a chicken this afternoon just as a test.

Etcher1 - ya got any suggestions or cooking times for me on anything?  How long did the fatty take? Do you recall? Any issues with using the remote thermos? Do the flames lap against the cable early on? I was worrying if that might be an issue for the cable on the thermometer.

On a whim, I purchased one of these at Ace yesterday. Have not yet used it, but put it together. Am curious to see if it is all that it is said to be...

Thanks Chef JJ - I think I read where you have a good recipe for either the brine or a spread for salmon. A search of the forums reveals nothing. Can you help me out?