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I tried my 1st low and slow brisket cook yesterday. 8.5 lb brisket put on @ 5:30 am by 6:00 pm internal temp was only 164. Cooker temps were 230 - 270 throughout the cook. I've cooked 5 or 6 using the high heat mtehod and they always come out great but lacking the crust. So anyway, do you...

and look what I found. Now why is this here with the briskets, look a little closer. Yes that's an 8.23 lb brisket for $13.83 and no I didn't feel one bit guilty. SCOOOOOOOOOOOOOORE!

I bought 2 nice flank steaks at Sams. Figured I'd do the reverse sear and finish them on indirect. Four hours later it it was at 135 and it turned out great. But dinner was planned for 6:00 not 9:00. Then the light bulb came on, I bet you're supposed to put the lid on when you cook them...

I know from mistakenly posting my wsm for sale that there are some local folks on here. Anyway back on topic, I found a place in Shamokin called Anthracite Provisions that will get me whole packers for approx $3.lb. but it's over a 2 hr drive and it's not in the nicest of neighborhoods. I...

I bought this SJS with the intent of turning it into a mini smoker. But doing a search here turns up that the mod was done to a Platinum. Has the silver been turned into a smoker too or will I just have to use it as a really small grill?

I'm ready to jump back in after my grate foiling mistake. Got the ribs rubbed last night. Wanted to put them on around 11:00 this morning. Now I'm seeing the weather forecast. Heavy rain, turning colder then snow. Can I cook in the rain? Other than getting wet checking on the progress, I...

Really the only kind of steaks my wife and I like are tenderloin. To be homest I haven't eaten anything other since I lived at home (30 years). Reason being I don't like chewey meat. That being said, we don't eat steak very often. I'm seeing you guys cooking NY Strips, Ribeyes among others...

I tried cooking 3 racks of baby back ribs this weekend. I can not get this thing to heat up. I ended up throwing away the ribs again. I made ABT's to go along with the ribs and cooked them for 4 hrs till they were done. The ribs dried out before they finished. I can't get the heat over 180...

I've heard birnt ends are the best thing ever. I'm gonna cook a 14# packer this weekend, HH. Gonna cut the point off before I foil it. And I want to make it into burnt ends. I searched and came up with one result, basicaly cook it unfoiled untill it's almost burnt. Is that it? After...

Put 2 boston butts 14 lbs on last night @ 9:00. Internal temp is 189 right now. From what I've read here I should pull them at 195 - 200. Do I let it cook a while at 195 or remove it as soon as it reaches that temp? I'll try to put pics up later today.

Two chimney full, minion method. Water in the pan. Stayed at 225 for the 1st 2 hrs now it's all I can do to keep at 200. All three bottom vents open full. I've tried every combination and nothing is making the temp go up. There's still plenty of charcoal. HELP!

I'm torn I think the 18.5 will be more than enough but a voice in the back of my mind keeps telling me I'll be sorry if I don't get the 22.5. For the most part it's gonna be just for the wife and myself. I do want to smoke a turkey for thanksgiving and we usually have a big bird 15 - 18 lbs...