Warmed up the brand new WSM this morning, and put a butt on the rack. A
little CYM, garlic powder, and Lawry's pork seasoning.

Very easy to put into use, and easy to achieve the desired temp. It
feels like it will be pleasurable to use. Can't wait for the finished
product tonite.

Cooking over Royal Oak lump ($5.49/10 lb. bag at Walmart). I bought 6
bags at that price.
--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:
> Warmed up the brand new WSM this morning, and put a butt on the rack. A
> little CYM, garlic powder, and Lawry's pork seasoning.
>
> Very easy to put into use, and easy to achieve the desired temp. It
> feels like it will be pleasurable to use. Can't wait for the finished
> product tonite.
>
> Cooking over Royal Oak lump ($5.49/10 lb. bag at Walmart). I bought 6
> bags at that price.

good luck and happy eatin'. I agree, you can't get much
easier than the WSM.

--
Steve

Dave T. wrote:

> Very easy to put into use, and easy to achieve the desired temp. It
> feels like it will be pleasurable to use. Can't wait for the finished
> product tonite.

Enjoy!!!
--
Dave
davebbq.com

I see the term used quite a but just what is CYM??????

Mike

"Dave T." > wrote in message
.. .
> Warmed up the brand new WSM this morning, and put a butt on the rack. A
> little CYM, garlic powder, and Lawry's pork seasoning.
>
> Very easy to put into use, and easy to achieve the desired temp. It feels
> like it will be pleasurable to use. Can't wait for the finished product
> tonite.
>
> Cooking over Royal Oak lump ($5.49/10 lb. bag at Walmart). I bought 6 bags
> at that price.
> --
> Dave T.
>
> I've learned that whatever hits the fan will not be evenly distributed.

Mike wrote:
> I see the term used quite a but just what is CYM??????
>
> Mike

1) Please don't top post on usenet, it's considered very
rude. I'm not trying to stir up an age old meta-discussion,
but you'll get much better response if you follow the usenet
norm and bottom post with attributions. Top posters are
routinely killfiled.

2) Common Yellow Mustard


--
Steve

Steve Calvin > wrote:
> Mike wrote:
> > I see the term used quite a but just what is CYM??????
> >
> 1) Please don't top post on usenet, it's considered very
> rude. I'm not trying to stir up an age old meta-discussion,
> but you'll get much better response if you follow the usenet
> norm and bottom post with attributions. Top posters are
> routinely killfiled.
>
> 2) Common Yellow Mustard

Synchronicity at work! ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
> Steve Calvin > wrote:
>> Mike wrote:
>>> I see the term used quite a but just what is CYM??????
>>>
>> 1) Please don't top post on usenet, it's considered very
>> rude. I'm not trying to stir up an age old meta-discussion,
>> but you'll get much better response if you follow the usenet
>> norm and bottom post with attributions. Top posters are
>> routinely killfiled.
>>
>> 2) Common Yellow Mustard
>
> Synchronicity at work! ;-D
>

But you were two minutes off Nick. You're slipping! ;-D

--
Steve

Steve Calvin > wrote:
> Nick Cramer wrote:
> > Steve Calvin > wrote:
> >> Mike wrote:
> >>> I see the term used quite a but just what is CYM??????
> >>>
> >> 1) Please don't top post on usenet, it's considered very
> >> rude. I'm not trying to stir up an age old meta-discussion,
> >> but you'll get much better response if you follow the usenet
> >> norm and bottom post with attributions. Top posters are
> >> routinely killfiled.
> >>
> >> 2) Common Yellow Mustard
> >
> > Synchronicity at work! ;-D
> >
> But you were two minutes off Nick. You're slipping! ;-D

Relativity! "What time is it?"

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Mike" > wrote:

Answer: Cheap Yellow Mustard

Question: I see the term used quite a but just what is CYM??????

Moral: Judicious snipping and bottom posting makes more sense to me.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

> Moral: Judicious snipping and bottom posting makes more sense to me.
>

Nick, yeah, I put a little judicious snip on that butt too!

Me, 3rd Engineer Bn, DaNang, '65-66. You?
--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:
> Nick Cramer wrote:
>
>> Moral: Judicious snipping and bottom posting makes more sense to me.
>>
>
> Nick, yeah, I put a little judicious snip on that butt too!
>
> Me, 3rd Engineer Bn, DaNang, '65-66. You?



--
Steve

"Dave T." > wrote:
> Nick Cramer wrote:
>
> > Moral: Judicious snipping and bottom posting makes more sense to me.

> Nick, yeah, I put a little judicious snip on that butt too!
>
> Me, 3rd Engineer Bn, DaNang, '65-66. You?

Heh heh! My wife just came in and caught me wiping some smoke out of my
eyes.

I remember Da Nang, too, if only from biased news reports, anecdotes from
some of my friends and late friends, the TV show "China Beach," and my
subsequent readings. I want to thank you for your service and sacrifice,
Dave. It's impossible to come back from such carnage unscathed. I salute
you, Sir!

Me? USMC, Korean War, truly nothing to speak of, except intent.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
> "Dave T." > wrote:
>> Nick Cramer wrote:
>>
>>> Moral: Judicious snipping and bottom posting makes more sense to me.
>
>> Nick, yeah, I put a little judicious snip on that butt too!
>>
>> Me, 3rd Engineer Bn, DaNang, '65-66. You?
>
> Heh heh! My wife just came in and caught me wiping some smoke out of my
> eyes.
>
> I remember Da Nang, too, if only from biased news reports, anecdotes from
> some of my friends and late friends, the TV show "China Beach," and my
> subsequent readings. I want to thank you for your service and sacrifice,
> Dave. It's impossible to come back from such carnage unscathed. I salute
> you, Sir!
>
> Me? USMC, Korean War, truly nothing to speak of, except intent.
>

Well, I came into it at the tail end ('73) when the
"lottery" came in and drew #350. Sorry that I didn't join
the fighting units and help you guys but I really do
appreciate everyone who did. I did serve, but in other ways.

I lost a LOT of friends in that damned war and still loosing
more today in Iraq and the other wars that "we're not
fighting".

Thanks guys, ALL of you!

--
Steve

Nick Cramer wrote:

> I remember Da Nang, too, if only from biased news reports, anecdotes from
> some of my friends and late friends, the TV show "China Beach," and my
> subsequent readings. I want to thank you for your service and sacrifice,
> Dave. It's impossible to come back from such carnage unscathed. I salute
> you, Sir!
>
> Me? USMC, Korean War, truly nothing to speak of, except intent.

It is something to speak of. But that is all I have to say about that.
Welcome home Nick.

--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

On 3-Nov-2007, "Dave T." > wrote:

> Nick Cramer wrote:
>
> > Moral: Judicious snipping and bottom posting makes more sense to me.
> >
>
> Nick, yeah, I put a little judicious snip on that butt too!
>
> Me, 3rd Engineer Bn, DaNang, '65-66. You?
> --
> Dave T.

NKP, '69-'70. AFCS.

--
Brick(Youth is wasted on young people)

"Brick" > wrote:
> On 3-Nov-2007, "Dave T." > wrote:
> > Nick Cramer wrote:
> >
> > > Moral: Judicious snipping and bottom posting makes more sense to me.
> > >
> > Nick, yeah, I put a little judicious snip on that butt too!
> >
> > Me, 3rd Engineer Bn, DaNang, '65-66. You?
>
> NKP, '69-'70. AFCS.

I luv this frikkin' NewsGroup!!!!!!!!!!!!!!!!!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Brick wrote:

>
> NKP, '69-'70. AFCS.
>

Brick, welcome home.
--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:

> Very easy to put into use, and easy to achieve the desired temp. It
> feels like it will be pleasurable to use. Can't wait for the finished
> product tonite.

Well, it ain't eggzakly a good report.

I guess I have to re-learn what little I thought I knew.

I learned that due to the extra height of this unit (compared to my
little Char-grill) I can no longer measure the chamber temperature at
the top of the dome. I maintained 225 F. at the top of the dome, and the
butt wouldn't cook! With the fact that it was a small hunk of pork (4.5
lbs.)I expected it to take 5-7 hours but after 8 hours the internal temp
was only 151 F.! When it finally dawned on me what was going on, I
tossed in a bunch of fuel to raised the temp, and the fire went out!! In
a minute I'm going to try to think of something that went right...

Just to shorten the story, finally got the temp at the dome up to 280 F.
and at midnite my butt was up to 185 F. internal. I pulled it out of the
pit, and my other butt went to bed hungry. The LBW finished the job and
reported that it did not pull well. Part of it had to be sliced.

Bottom line- this was the first unsuccessful cook for me, and really
gave me a dose of reality. Learned something from it though that I will
apply toward the next cook. I'm going to pick up a second probe for the
Polder to place near the meat. I recall someone saying to put it through
a potato on the cook rack. Any other suggestions? I'm feeling very
humble right now. (visualize a tear on my cheek)d;(>


--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:
> Bottom line- this was the first unsuccessful cook for me, and really
> gave me a dose of reality. Learned something from it though that I will
> apply toward the next cook. I'm going to pick up a second probe for the
> Polder to place near the meat. I recall someone saying to put it through
> a potato on the cook rack. Any other suggestions? I'm feeling very
> humble right now. (visualize a tear on my cheek)d;(>
>
>

I "think" you said that you have a WSM. If not you can
probably disregard this. ;-)

I went to Home Depot after getting my WSM and got two Weber
thermometers and mounted one at each grate level. Only
required drilling two holes and bolting them on - 10 minute
job. I also added two knobs. One on each side of the middle
section. Hopefully you can see from this pic.
http://pic50.picturetrail.com/VOL413.../103771621.jpg

I use those and a probe inside the meat to monitor it's temp
too and I pretty much can control the cook.

--
Steve

Steve Calvin wrote:

> I "think" you said that you have a WSM. If not you can probably
> disregard this. ;-)
>
> I went to Home Depot after getting my WSM and got two Weber thermometers
> and mounted one at each grate level. Only required drilling two holes
> and bolting them on - 10 minute job. I also added two knobs. One on each
> side of the middle section. Hopefully you can see from this pic.
> http://pic50.picturetrail.com/VOL413.../103771621.jpg
>
> I use those and a probe inside the meat to monitor it's temp too and I
> pretty much can control the cook.
>

Steve, thanks for the pic... this is exactly what I need. I thought
about this in the first place, but I guess I talked myself out of it
over the concern that the enamel might start to chip after drilling
through it. Probably nothing to worry about there. How long is the probe
on these thermometers?

--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:
> Steve Calvin wrote:
>
>> I "think" you said that you have a WSM. If not you can probably
>> disregard this. ;-)
>>
>> I went to Home Depot after getting my WSM and got two Weber
>> thermometers and mounted one at each grate level. Only required
>> drilling two holes and bolting them on - 10 minute job. I also added
>> two knobs. One on each side of the middle section. Hopefully you can
>> see from this pic.
>> http://pic50.picturetrail.com/VOL413.../103771621.jpg
>>
>> I use those and a probe inside the meat to monitor it's temp too and I
>> pretty much can control the cook.
>>
>
> Steve, thanks for the pic... this is exactly what I need. I thought
> about this in the first place, but I guess I talked myself out of it
> over the concern that the enamel might start to chip after drilling
> through it. Probably nothing to worry about there. How long is the probe
> on these thermometers?
>

No problem with chipping. I did mine three years ago and
they're still just fine. The probe on the back of the
thermometers is only about 1/2 - 3/4 of an inch. Doesn't
really matter how far into the WSM they go, the height is
the concern. I have mine positioned so that the probes are
directly over the grates. In retrospect, I should have
considered putting them directly under the grates but they
don't really get in the way as I have them.

--
Steve

Dave T. wrote:

> Bottom line- this was the first unsuccessful cook for me, and really
> gave me a dose of reality. Learned something from it though that I
> will apply toward the next cook. I'm going to pick up a second probe
> for the Polder to place near the meat. I recall someone saying to put
> it through a potato on the cook rack. Any other suggestions? I'm
> feeling very humble right now. (visualize a tear on my cheek)d;(>

Dave, the only thermometer that matters is the one on the grate. It matters
not what the ambient temperature is in the dome. Forget the potato, unless
you need to monitor the temp of the potato. I suggest that you set up the
probe similar to this:
http://i22.tinypic.com/rk546r.jpg

Temp control is always something that must be learned when doing bbq. The
WSM doesn't eliminate the learning, it just reduces the learning curve a
bit. Hang in there.
--
Dave
www.davebbq.com

Dave Bugg wrote:

> Dave, the only thermometer that matters is the one on the grate. It matters
> not what the ambient temperature is in the dome. Forget the potato, unless
> you need to monitor the temp of the potato. I suggest that you set up the
> probe similar to this:
> http://i22.tinypic.com/rk546r.jpg
>
> Temp control is always something that must be learned when doing bbq. The
> WSM doesn't eliminate the learning, it just reduces the learning curve a
> bit. Hang in there.

Thanks for the pic Dave. Another good tip.

Do not think that I am discouraged or giving up. My post simply reflects
my messed up sense of humor.

BTW, how else am I gonna know when my taters are done?
--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

Dave T. wrote:
> Dave Bugg wrote:
>
>> Dave, the only thermometer that matters is the one on the grate. It
>> matters not what the ambient temperature is in the dome. Forget the
>> potato, unless you need to monitor the temp of the potato. I suggest
>> that you set up the probe similar to this:
>> http://i22.tinypic.com/rk546r.jpg
>>
>> Temp control is always something that must be learned when doing
>> bbq. The WSM doesn't eliminate the learning, it just reduces the
>> learning curve a bit. Hang in there.

> Thanks for the pic Dave. Another good tip.
>
> Do not think that I am discouraged or giving up. My post simply
> reflects my messed up sense of humor.
>
> BTW, how else am I gonna know when my taters are done?


LOL!! Have you visited the WSM users website,
http://www.virtualweberbullet.com/ It's a great resource for WSM owners;
heck, it's a great resource for ALL 'Q lovers.
--
Dave
www.davebbq.com

"Dave T." > wrote:
> Dave T. wrote:
> [ . . . ]
> Bottom line- this was the first unsuccessful cook for me, and really
> gave me a dose of reality. Learned something from it though that I will
> apply toward the next cook. I'm going to pick up a second probe for the
> Polder to place near the meat. I recall someone saying to put it through
> a potato on the cook rack. Any other suggestions? I'm feeling very
> humble right now. (visualize a tear on my cheek)d;(>

Dave,

I use two probes. One in the middle of the meat, not touching bone, the
other on the rack, stuck through a potato, lemon or wine bottle cork. The
temperature difference between the rack and the dome is . . . dramatic!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
The
> temperature difference between the rack and the dome is . . . dramatic!


Yeah, I learned that the hard way.

A wine cork, huh? I'll bet I could find one of those around here
somewhere...

--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.

"Dave T." > wrote:
> Nick Cramer wrote:
> The
> > temperature difference between the rack and the dome is . . . dramatic!
>
> Yeah, I learned that the hard way.
>
> A wine cork, huh? I'll bet I could find one of those around here
> somewhere...

Some of the newer ones, on more cost effective wines, seem to be made out
of some kind of plastic. You have been warned!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

> Some of the newer ones, on more cost effective wines, seem to be made out
> of some kind of plastic. You have been warned!
>

Duly noted. I used to make those foam corks. Injection molded out of
material that acts similar to that expanding foam insulation. Know all
about them. Stink like hell when burned.

--
Dave T.

I've learned that whatever hits the fan will not be evenly distributed.