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My vote would be lump charcoal. I have been grilling now for 15+ years. During that time I have used the smokenator, foil tins, stones, and all kinds of other gadgets etc. I have also purchased a WSM. In the beginning like you I used the KBB, but I have come to love lump. For starters it...

Interesting. This guy is right in the middle of the city. LOL this guy could potentially be located two blocks from Congress. Color me curious where he sources his wood from. But I'll send him an email. Having said this, I know nothing about wood. I may go there and ask for cherry wood and...

@Lynn Dollar When you say "local Wood lot" what exactly do you mean. In other words what am I "googling" for Northern Virginia. and if that fails, then I should be safe with the local chunks at the big box store?

Lots of talk here on "best" charcoal, lump vs briquette, chunks vs chips, wet chunk vs dry chunk, 4 chunks vs 2 chunks, pecan chunks vs cherry chunks and so much more. What I do not see a lot of is the best brand of chunks. Are all brand of wood chunks the same? Am I all set with the home...

So how nerdy to do you need to be with your cooks to take advantage of this feature. Thinking about getting a new TCS. I got a Digi Q2 and thinking about getting the ultra, because it looks slick. And even though I am a "He google" guy, that voice feature would be bad *** even though it...

Hey guys I hope all are well and safe. So I broke out the trusty WSM 22 to cook three rack of ribs. First cook of the year. I have a Digi Q Dx2 and a maverick to help with cook temps. Not sure what happened, but this cook was rough. It was windy here in VA this past Saturday and it felt...

So how to control your temp? Having said this, I have a choice angus brisket that I am cooking experiment on. I am going to start my WSM on High say 325 and then work my way up to 275. See how long it takes the white smoke to disappear.

Took a Brisket class with Dizzy Pig BBq in Manassas, Va. Now to be fair he cooks with a Kamado, however his rule of thumb would be to smell your smoke first before you add your meat. I know we all have been in situation where we got our head to close to our smoker and then our eyes started...

First off, who am I to argue against Harry Soo. He has won so much and most I ever go was good job Dad. Having said this, I have been looking at a few of YT videos and I can't really wrap my head around on how he incorporates wood chunks into his cook. My 2 biggest questions deal with how many...

One thing I may change now that I think about it and to save some time, would be to hang the ribs. First off I am only doing about 4 racks of ribs, six at the most. I have hung ribs in my WSM before and they do coock quicker, plus the hanging effect looks cool. The only thing is that I can't...

Yeah I realize that it is a lot. I'm finally going to bite the bullet and start using the oven during my cooks. I guess part of it was the Machismo of say that I cooked it for 12 hour on the smoker. But when time and space is an issue then I have to do what I have to do to get the job done. I...

Guys, I need some info on getting ready to do a big cook in late June. Cooking for about 50 people. And I want to cook a lil bit of everything. While I do have a Weber Performer, I believe the only thing I will be able to bring to the cook is a my 22 WSM. Forutnately, I will be in a house, so...

Hey Guys, I own a 22 inch WSM and a Weber performer. I've been cooking on this now for close to 10 years. Will be doing a Ribs Class this weekend on Saturday 9/16/2017, from 10AM-2PM. So if you are interested in learning more about how to use your new WSM, are a rookie at BBQ and would like to...

A couple of things, as long as you have appropriate space between the meats, which it sounds like you have, your cook time will not be any longer than say if you were cooking just one brisket. The key is the space for proper air flow between the meats. Secondly, I would make sure to place to...

As I have stated in a few threads, I will be cooking for my wife's family reunion. I suspect to have more than four people there so I was planning on cooking two briskets, two pork butts and one Turkey.. My question is about the meats. I have cooked tons of brisket before but always choice and...

The only problem I see when buy flats separately is the cost. You are charged an obsurd amount of money to buy the flats separately. I say buy a whole packer and slice it your self. ..

When I cook in my WSM, I use my Weber Performer with the ignition lighter to start my first 12 coals. In the past, I would then dump the coals in my WSM and then add the wood chunks on top. Recently, however, I have been added the wood chunks in the fire, in the performer where I light the...

So I cooked a brisket last week where I separated the point from the flat after the brisket was cooked. Good God what a lot of Fat. I many never eat a brisket again, where the point and the flat are not separated. The brisket cooked for about 12 hours once done, I waited about 2 hours before...

I went to the local Restaurant Depot here in Alexandria, VA. They usual have brisket from a company called Excel. When I was there yesterday, while the boxes which contained two briskets a piece were labeled as USDA Choice, the actual wet seal package for the brisket was marked with USDA...

By the way what king of cooking time can I expect when I separate to the two mucscles? Thanks