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Right ok, thanks!

Is that MAPP gas, dirtsailor?

Do a Google search on gold foil turkey breast. They're huge. And they're all meat and not tied.

None of your urls to Auberins are working for me. Tells me that the site is down for maintenance. I have pix of how I modified the MES 40 to use the 1200 watt PID. http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=380 Auber plugs into the wall. Smoker plugs...

Yea, I regret buying the 733 for the same reason. Convoluted and confusing menus and pretty much unnecessary presets. I also don't like the fact that the probes are so picky about water getting into them. Are you serious? This is a FOOD PROBE!

Can't beat the accuracy of the Thermoworks thermometers. People are always talking about probe problems with the Mavericks. Now that Thermoworks has heard us and are building high quality remote units I think they'll be the go-to standard for BBQ.

We have Price Chopper here in Central NY and they've started selling them for $5.99/lb but before they offered them I was buying them from a local meat market. They were getting $9.00/lb. Maybe you can find a butcher locally?

"If sliced then dry cured bacon can be stored for up to 4 weeks at 40 F or below. If slab then it can be stored for 4-6 weeks at 40 F or below."` If sliced.....

It's wrapped at that point. No way for air to get to it (hopefully).

There are folks out there who swear that the longer the meat stays in the cure, the better is the flavor. A typical pork belly dry cured for 30+ days is not unheard of, and some people swear by it, FOLLOWED by an additional 30+ days rinsed and resting out of the cure. I usually don't rest my...

Tell your beer guy to source whatever beer you're interested in. Chances are, there'll be other folks just as interested as you are and it's a win/win for everybody.

You don't put your location in your sig so it's hard to know what's local to you and what might be hard to find, but any beer from this brewery is top shelf: http://www.ommegang.com/#!

Your wife know about this? 

I think Lemans is trying to steer you in the right direction and I have to agree. The WSM is a terrific smoker (I have one), but for grilling you're going to compromise. With a kettle you have the depth and width to add smoke to your fire and indirectly cook your food if desired. If I had to...

smoked cabbage:  stuffed peppers:  meatloaf: 

Downtown Syracuse represent! (I actually do all my smoking out in N. Syracuse at my sister's house because I live in a high rise apartment with no outside smoking capability). Cheers!

You could do what I did and cob an Auber PID controller on the 40. It cost me close to $200 with the additional parts from HD but it works quite well. Keeps temps within 2F and will ignore the max temp that the OEM controller maxes at. In fact it completely bypasses it...

I emailed Auber and asked them about the wild swings, and they replied with the settings for their charcoal PID controller. They told me that they didn't make the WSD-1200GPH for charcoal but that the settings they sent me should work with it. I have 2 tri-tips I'm going to smoke on Sunday so...

damascusmaker: I'll grab the blower and attempt to get a picture of that shutter. It's tiny so I don't know how successful I'll be but I'll give it a shot! I'll get to it later this evening.

Thanks Drewed - I just saw this post (I never got email notification that you posted). Yes, the blower is installed with the shutter correctly oriented. And the all lower vents are closed and the 2 other vent holes in the vent where the blower is installed are closed off with aluminum HVAC tape...