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Check out the different options of Wyze cam on Amazon. The cameras are cheap (~$30) and work great. They are simple to setup too. I use it to spy on my dog when I’m at work.

Thanks for the YouTube link. I just trimmed the flat and it’s much thinner than I would like it to be so I’ll play it by ear if I’m going to make the burnt ends. I guess it depends how it turns out after it probes tender. I’m put it on the smoker at midnight and headed to bed and letting it ride...

I’m smoking a 15# brisket tomorrow night to serve on Christmas Eve. Should I cut the point into cubes and make burnt ends or leave it whole and slice it after it’s cooked. I’ve made burnt ends in the past but have not found a good recipe to die for that is fairly easy to make. Any recommendations?

Thanks for the replies. I’m cooking a 15 pound brisket for Christmas Eve and plan on resting in the cooler. The last one I smoked I wrapped in butcher paper to rest in the cooler after it was done and it was a mess. I’ll go back to wrapping in foil for the rest period.

How do you guys wrap your brisket to rest after it’s cooked? Specifically, is there a noticeable difference with wrapping in butcher paper vs foil during the rest period? I have smoked several full packers unwrapped the on the smoker the entire time. After it probes tender, I let it rest on the...

Be Patient. I kept stalking my local Walmart. It was $99. Then a few weeks later I went back and there were two priced at $45 each. I kept one and gave the other to my brother. He loves cooking on it. Mine is still wrapped in the box in the garage. Firing it up soon.

On Xmas eve I did three racks in a rib rack on the top grate and two racks flat on the bottom rack. If you have two rib racks you can easily smoke 8-10 racks on it.

I don't do a full 3-2-1. For me, the two hours in tightly wrapped foil is too long. In my experiences, the ribs fall of the bone and are more like cooking in the crock pot. I adjust my time of the foiling depending how my ribs look after 3.25 hours. Usually I wrap for only .75 to 1 hour, then...

I never cooked a turkey that big, however, I looked at my BBQ log. For several 8 pound turkey breasts it took me 2 hours to cook each time at about 350 degrees.

I plan on using a rib rack for the first time when I smoke several racks of ribs on Saturday. Does this affect the cook process at all compared to when I cook them flat on the grate? I plan on smoking 3-4 racks on the top grate and 2 on the bottom.

Thanks for the replies. I'm also cooking chicken thighs and drum sticks, stuffed jalapeños, German potato salad, mac and cheese, and corn bread. I may need to go out and pick up another slab or two. Usually I don't eat more than 4 bones when I eat them.

I'm smoking St. Louis Style Pork Spareribs for Christmas Eve for about 15 adults and 7 kids. I'm also grilling chicken and a few BBQ sides. My question is .... how many racks of ribs should I smoke? I have 5 racks in the fridge but don't know if I should cook them all. Thanks. :wsm22:

I have a 22 inch WSM and my door was out of whack for a while. I spent a good hour trying to get it to fit properly. There was still some smoke getting out the door so I bought a high heat nomes seal and it's been great since.

Cook one! It was a lot of fun. I have a few picture but I need to get set up with photo bucket or a similar service so I can post on here.

I like a mild smoke as well. I smoked a brisket and pork butt this past weekend and everyone loved the "smoke flavor on it." I used 3 decent sized chunks of Hickory and 2 chunks pecan. The only time the smoke can be over power to me is when I cook chicken or turkey.

Well......my first Brisket was a success. It came out great and all my guests raved about it. The 18 pounder was totally gone. A few things to summarize my experience and things I would do differently. 1. I put the meat on the smoker (22-inch WSM) at 6:10 PM. It was so big it barely fit on the...

I have the 22 and never owned the 18 so I can't say if it runs hotter or not. I usually use the minion method when start the coals with 12 hot coals in the center of a can, then I remove the can. I keep all the vents wide open until it hits 200 and then I use a match stick and shut down the...

Well, I got the Brisket and a pork butt on the smoker at 6:10 pm and all is going as planned so far. I decided to start it a little later than my other plan. I'm running the smoker between 255-275 degrees. The temp in the brisket is already at 161 on the top grate and the pork butt is 144 on...

Wow. that is a very short cook time at 275. I guess if I don't foil at the stall it will take a lot longer. Thanks again for all the information. I think my plan may be tweaked a little but I will be starting the smoke in the afternoon at some point. I checked my oven last night and the lowest...

I have a 22-inch and love it. I never smoked on an 18 but I do have an 18-inch Kettle grill. The extra room is great. So far I've barely used the lower grate but knowing I have that space is a good thing. I like the fact that when I butterfly a chicken I can still add potatoes or smoke jalapeños...