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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...

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...

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...

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...

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...

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...

I am thinking about entering a Backyard BBQ competition. Should be easy enough to find one here in the DMV (DC. Maryland, VA). For those of you have done it, what was your experience like. The pros and cons etc. BTW does anyone know of the non KCBS bbq judging class? I looked on the KCBS...

Like many on this site, almost everything I know about brisket was from that Aaron Franklin youtube vid. However two Saturdays ago, my wife surprised me with an early Christmas gift. She paid for me to attend a Brisket BBQ class in Manassas, Va. The Class was with Chris of Dizzy Q BBQ. Over...

My wife has volunteered me to cook for the family reunion for about 40 people. My game plan is simply: 2 butts over 2 briskets in my WSM. The issue is she wants me to prepare ribs as well. So here is what I am faced with. The cookout will start at 2PM and knowing here family most folks will...

I have smoked on my WSM 22 for about 5 years now and here is my dilemma. How do best control my smoke. When I you use the minion method, you only light about 10-12. My question is the white smoke which is bad for the meats comes from the wood chunks, if my wood chunks are spread through out...

I want to do a gourmet burger party. By this I mean use 80/20 ground beef with some bone marrow that I would get from my butcher. Never had this before, but the reports states the taste is unreal. If anyone has tried it I would love some feedback. While I wouldn't mind making my own buns for...

The Meat: 13LB USDA Brisket, 10LB Butt, 8LB, Butt The Cooker : 22WSM Method Butts over Brisket The Plan: To have food ready by 12PM on Sunday afternoon, there for I placed my brisket on the the WSM at 8Pm on Saturday Night,10LB on at 9PM and the 8pounder on at 10PM. I woke up on Saturday...

I have watched the Aaron Franklin brisket trimming video on YouTube over 500 times. However today was the first time that I actually realized that he had two different briskets in that video. I know this because one time he's using a white boning and knife and another time he's using a Black one...

It occurred to me, while watching a youtube video of some guy carving a cooked brisket and then trying to make burnt ends, that a cut brisket can look as ugly as it tastes good when being sliced. I am not talking the straight black meteorite that looking brisket, that's art. In the video after...

At the moment, I am planning on cooking two butts and a brisket, for memorial day. I was planning on placing one bag of the Kingsford blue in my WSM. I guess I always new this, but didn't realize this, but exactly which bag of coal. I want to dump and go. I believe I saw the 18lb bag, is that...

I am expecting anywhere between 25-40 People. All of these folks believe bbq and grilling are the same thing. I plan to have the cook out (start eating )on Sunday at 12PM. I have a 22 WMS and a Performer, BBQ guru and Maverick ET 732. . I plan to cook a a 12 lbs Brisket, 2 7lbs Butts and a...

the goal is two cook two pieces of meat on my 22 WSM. My question is not whether I should cook with water or not, but should cook with the pan in the WSM at all. I plan on cooking a brisket and def one maybe two butts. I am guessing regardless of what I cook, I would need to pan to prevent the...