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Saw it. Nice!

Yes.

I may be a bit paranoid but I want to be safe. Looking for tips. I do have a fire extinguisher. I don't want to set the composite decking material on fire. I also need to account for occasional high winds. Thanks!

Don't confuse digital with accuracy. Digital vs analog is mainly the way the temperature is displayed. You can put some analog oven thermometers on the cooking grate so when you have to open the smoker you can look at them and compare them to the factory thermometers on the smoker. You'll get...

$10,000!!! You're way out of my league. I have a Yoder Loaded Wichita. If I had it to do over I might get the Yoder Cheyenne since we are now empty nesters.

I'm only replacing lump with briquets. I'm not replacing wood splits.

Another welcome from Iowa although I'm originally from St. Louis. (I really miss the restaurants!)

Anyone here use a Chargon?

The more reading I do the more I'm convinced to go back to using briquets instead of lump charcoal. Anyone else make the switch back?

I assume there is a good following here for keeping things simple; dalmatian rub, simple smoker, simple heat source, etc. I'm getting tired of the hype and myths on youtube and elsewhere. It's not rocket science. How are you keeping things simple when it comes to smoking meat?

Sprinkle liberally with salt and pepper. Put on the smoker at 225°F for 5 hours. Spritz with ACV after 4 hours if you wish. That's it!

Thanks guys! I think your suggestions will take care of my problem.

Great replies! Thanks guys. This gives me some good ideas. I typically get Eckrich, Hillshire Farms, Johnsonville, and Amylu with Amylu being my favorites but they're not always available. Thanks again!

I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I...

This question might be blasphemous posted in the Sausage forum so I posted here. I don't yet have the interest to make my own sausages but I like them. What are you favorites that are available from Costco, Walmart, or other big stores? Thanks, Dan

I like Mad Scientist's take on this. If by Pro you mean someone who competes then you need to realize they want to get the judges' attention. They use stuff that you wouldn't use on you home cooked, "meant to be a meal" BBQ. After a couple of bites you've had enough. He recommends only a 1:1...

High fructose corn syrup + corn syrup + molasses + sugar ?!?!?! I may as well add a little tomato paste to a bottle of pancake syrup. I would say enough is enough but this is far too much!

I use newspaper in a chimney starter to light some lump charcoal. Then I use the bed of lighted lump charcoal to light the splits. I suppose I could use briquettes instead of lump. IMHO, it doesn't make much of a difference so don't sweat it.

I second that recommendation.

When the sun it at its zenith then it's 12:00 noon. Take a location in the middle of your time zones with respect to east and west, pick the same day for all time zones, and declare that to be 12:00 noon for that time zone. Then stay at that. You might have to have one adjustment of a couple...