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Haven't seen that color before. Is/was that a factory color?

I normally use the water pan, filled with water, because it makes temperature control so easy! For a higher temperature, (say, 350 for meat loaf) I switch to sand in the pan. Having said that... I just did my usual bacon/salmon smoke combo and forgot to fill the pan with water. I was surprised...

I got a lawn mower like that once. It was a catalog-order display unit. It took me a few uses to figure out and correct all the assembly mistakes. It ended up being a good mower though... used it for over 20 years. I prefer unassembled. Yes, the assembly can be a pain, but in the process, I...

You can go ahead and smoke the brisket, then freeze it. This is what I do. I reheat the brisket in a steamer, and it works great. Gives you more time at your gathering too!

I just got a new Spirit II E-310 NG a little over a month ago. I don't use gas too often, but my old grill was in pretty bad shape, and I've been so impressed by the Weber charcoal products I've used, I decided to upgrade. I'm sure glad I did! It's light years ahead of any gas grill I've ever...

I've done brisket up to about 17 pounds on my wsm 14. I just cut it in half, using the grills as a guide for where to make the cut. One piece goes on the top, the other on the bottom. I've not found much of a difference in temperature top vs. bottom, though the thick/point end will take a...

I use a sand-filled water pan. Any drippings fall harmlessly into the sand.

Here's the finished product... very tasty! The steak was exceptionally good. The market called them "top sirloin sizzlers."

Chili is under way. One of the nice things about this recipe is you get most of the work done early. There's not much to do at dinnertime except serve!

I'm doing Weber's Chili on the Grill. It was a big hit 4th of July and Thanksgiving last year.

All I use on Brisket is a 50/50 mix of fresh medium-ground pepper and kosher salt.

I've been very satisfied with the Inkbird IRF-4S. Works great, has a fantastic range, and in a year I've only charged the batteries once.

Okay, this is what I hadn't seen yet. I guess I just hadn't encountered it yet. Thanks.

Thanks. All three work, but none seems as simple as before. I think I'll use the double-click method. Just out of curiosity, is this documented somewhere? It seems unlikely you'd just happen upon it. I can't see why anyone would make such an obviously important function hidden. Why not one of...

Is there any way to go to the first unread post in a thread? This used to be simple; now, there doesn't seem to be a way.

I've found it's actually better when cured longer. A few years ago, I got delayed by a storm and ended up letting my bacon cure 14 days. It was excellent, and I've done that ever since.

That bag is seen in the September Q&A video... I kept thinking it would be the subject of a question, but it wasn't. The suspense builds...

I started with a Gas-powered Brinkmann, which I used for at least 20 years until I dropped a ladder on it. I then tried a cheapie WSM-style charcoal smoker and liked it very much. I got a real WSM - which I learned about via this web site - about 3 years ago.

I usually start out with about a third of a chimney of lit coals along with enough unlit coals to fill the ring, allowing for a couple of chunks of wood. After about 5-6 hours, I add a few lit coals and top off with unlit coals. This keeps it going for a total of about 10 hours, which is just...

The cooking method I use is pretty much identical to yours, though I am never able to get brisket done in time to eat it the same day. I end up reheating it in a steamer before serving, and have not had any problem with the meat drying out. You could try placing the meat in a steamer next time...