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I'm thinking roughly 10 minutes per pound at 300*. Is that a fair estimate? Another question. If I go to 350* (helps with my macaroni and cheese), I'm wondering two things: 1. What's a fair estimate of time per pound at 350* 2. Is there any adverse effect at cooking it at 350*? Should I...

How do I adjust brining? Do I withhold the salt? Just minimize it? Any experience doing it this way?

I've found various approaches to smoking pastrami. Some end after smoking it, and others include a final steaming. In particular, I have this recipe in mind: http://eggheadforum.com/discussion/1128140/ultimate-montreal-smoked-meat-recipe/p1 It reads: My question for those experienced with...

is there a handy guide readily accessible that charts out the rare/medium rare/medium internal temperatures for steak/burgers?

I want to try my hand at bacon and jerky this Fall. I've never done a cold smoke, so would like a little advice. What's the best way to set up? I'd imagine I do near full water pan, about a chimney full of unlit topped by a 1/3 chimney lit? Will that get me in the ball park? What's your...

Wanna try a different style. I usually do a sweet/heat profile, 275 3h/40m/30m. Any suggestions? I'd like to do a more vinegar based approach, but am open to other suggestions as well. Thx!

I currently use the ET-732, and have for several years. But I live in an apartment, and as a result, often lose service, got to go downstairs to try and fix it, come back up, only to lose signal again, etc. Yesterday's pitwars, Mo Cason had something that worked with his phone, to see the...

SMH I thought I had this one. I cooked steady at 275 for about 5 1/2 hours. This was what it looked like: I wrapped it in butcher paper at this point and cooked it for roughly 3 hours more. I opened it up and it looked great. I touched it and it felt like gelatin. I did a probe test and...

When collecting drippings, do you seperate out the fat, or do you use it all together for your sauces, etc.

How much of the fat line BETWEEN the point/flat should I trim? I see some pics where it seems like it is so gone that the point is just a flap on the flat afterwards. Is that the way to do it? Any help?

Been doing some research and EVERY one says fatcap down to protect from heat for the first half, and then EVERY one says fatcap up after foiling. The first step makes sense, for the high heat. The debate on a low and slow for up/down seems to be absent on a high heat cook. However, having cap...

If I wanted to serve burnt ends with my brisket, what's the best plan to do so? I have done maybe three brisket cooks, and always separate the point/flat after the flat is done and ready to cool. I throw on the point for a few more hours, and we eat dinner in the mean time. But I'd much...

Would this work? I hate that I cant serve burn ends with the brisket on my cooks. Its always a late snack. Has anyone separated the point from the flat part way through, maybe around 160 (would that be enough time for it to slice easily?), cube the point, and keep them both cooking? Seems it...

Did my third brisket cook this weekend. I couldn't figure out the point. The first two cooks were fairly simple to identify the flat from the point, but I just couldn't figure it out this time. Previously, the point was on top of the flat and to the side so to speak. Big fat strip between...

A neighbor lady asked me if I could smoke her some ribs. I said I'd love to. So she comes back with ribs that she had the butcher cut into individual ribs. Maybe two bones each at most. LOL Is this going to change the way it cooks? I would think maybe it will cook faster. Going to be more...

Is the primary purpose to infuse flavor or to create juciness/tenderness? I am sure there is carryover, but what does it accomplish, primarily?

Any help. Yes I am jumping on the Aaron Franklin Bandwagon...make room for me :)

I have a very short window next Sunday to do some cooking, between church and Superbowl party. I was thinking about doing wings/fatties for my contribution to the party. 1) I have never done wings before on the smoker, so this will be a first. I was thinking that at 300 it might take 2 hours...

With no chimney accessible, what's the best way to start up your BBQ?

A filled up 18.5 is about how much in the 22.5? Maybe 3/4?