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I have an 18.5 wsm. I got a bbq iq 120 recently. I thought the first few times I used it it worked fine. But now I cannot get the cooker to regulate at 225. I keeps spiking up to 260 and higher. I can't get it even below 260. I cook wings at 250 and I can't even get it there. I have done two...

Ok so I have the great opportunity to do bbq for a music festival. I am still waiting on exactly how many people I’ll need to cook for. But I estimate about 800-1k there. I only have one 18.5 and a 14.5 wsm. I have a 22 kettle as well. But people are expecting bbq. A good opportunity to get my...

So I was just at costco and I noticed that they have “Smithfield” ribs. They have baby back and St. Louis style. They are $28 for three racks. That is cheap. But are these good ribs? I do get the prime brisket from there and it’s amazing. But what about the ribs? I usually get ribs from the...

So I screwed upon another brisket cook. First I have no clue how to separate and slice a brisket. I just tried to separate one and I know I completely screwed it up. And yes I have wartched Aaron franklin’s and many other YouTube videos literally at least 100 times. No joke. I still have no idea...

So with my automatic temp control hooked to the top rack I would imagine it's a little cumbersome handling food on the bottom rack. I haven't yet made more than one brisket or more than two rack of ribs. I am thinking of two briskets for St. Patty's day. I live in dogtown in St. Louis. So when I...

I read an article yesterday that said Aaron Franklin gets his briskets from Creekstone Farms in Kansas. So those prime briskets are $120 a piece for the small ones. I got a prime brisket from Sam's that I thought was pretty darn good for $45. That's quite a bit of price difference. So what makes...

I have the iq 110. So it works great. But the light is still solid green when I know the cooker is really cooling down and it obviously isn't at my 225 mark. Any thoughts on this?

Ok so I did a brisket cook last night and had it today for xmas eve. So I started at 9pm and it was already very cold. It was about 15 degrees overnight. I got up at 8am to check it was good but at 9 it started going down very quickly. I used weber charcoal. My last cook was great and the coals...

I think I figured this out. So I am doing ribs right now. I am using regular kingsford blue. You do not need to fill the grate all the way to the top. I filled it about 3/4 of the way full. Then put about a half weber chimney of lit coals over that. I am using the 18.5 wsm. The wood doesn’t fit...

So I love steaks using kingsford charcoal on the kettle. I don’t even go to steakhouses I love them so much. With a little hickory chips. So so good. I can get a nice grass fed steak and be in heaven over that. So how does weber grill operate. Obviously keeping grills lit with kingsford all day...

Ok so I got a new bbq book. I had been doing wings at 250 for 1 1/2 hours and then trying to increase temp as much as possible for about 15 minutes to help crisp them up. It doesn't really get over 300 for the most part though. And I think that's due to the water pan of course. I do not want to...

So last night I made a prime brisket from Sam’s. $43 for a 13.85 pound brisket by the way. Full packer. So I trimmed like some of the videos said. I am still confused and know I didn’t do it correctly but that’s another thread. So I just got an 18.5. I had trouble fitting it on there. So I got...

I am thinking about wrapping brisket in peach paper. Do you all like that it not? And when you do that isn't it harder to check for doneness since you have to unwrap and rewrap to check it? And it changes the smoker temp constantly opening and closing it. Thoughts on this?

So I am trying to find a good brisket to smoke. So the local meat stores have brisket at between 9 and 12 dollars or more a pound. But then some places such as costco and other places will sell it for like 2.50-3 a pound but you have to purchase the whole packer. That’s like 14-18 pounds. I...

I have a 14.5 wsm and I think I want a bigger one. I know the 18 is $300 and the 22 is $400. It seems like one should just save up and get the 22 instead of buying the 18? But then the 18 probably uses less charcoal. Often I make one rack of ribs or maybe a couple pounds of chicken wings. The...

I have a 14.5 wsm and I think I want a bigger one. I know the 18 is $300 and the 22 is $400. It seems like one should just save up and get the 22 instead of buying the 18? But then the 18 probably uses less charcoal. Often I make one rack of ribs or maybe a couple pounds of chicken wings. The...

Does the amount of wood used change based on size of wsm? For a rib cook on a 14.5 inch how much wood chunks would you use?

So I have a BBQ IQ 110 and I really like it. I cook ribs at 225. I cooked baby backs. They usually take 4 hours at 225. I put the probe on the top rack with a Weber smoker mountain 14.5 inch in the middle. I have a Weber rib rack. I put both racks on the top level trying to have the meat too...

I made another pork butt. I take it up to 180 and then I wrap in peach paper. But for the second time it stalled at 186 and never went higher. It went back down to 185 and then I took it off. It seemed to be done but I wasn't completely sure. I thought it was good but maybe a little dry...

I make great smoked bbq. But I still can't master a simple hamburger. It's always raw in the middle or tastes like a hockey puck. I can't get it done right. And all the websites say use a thermometer. But when I use one of those all kinds of juices just come running out. So any thoughts? Some...