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Good wood to add to the smoker or grill. Like others said, it’s mild. I like it with chicken and fish. Store it in a plastic tote, or at least up off the ground. Bugs love fruit woods.

I cook mine about 2 1/3 to 3 inches thick. Food on the center of my Performer with coals and corncobs as smoke-wood banked up in a circle on the outer edge of the kettle. Temp probe near top of food. 40 minutes to an hour. Pull when temp probe hits 155° F. Rest for 5 to ten minutes. Yum.

I like to use one of these. More flexibility and you can add or remove things as needed when cooked enough. I'll never go back to skewers again. (People are going to pull the food off the stick before they eat anyway)

It's crazy how much things cost these days. Seems like everything is going up except my salary!:( The cook log idea is one of the best things I've learned from this site. I fill one out every time I smoke and I find them useful to review to fine-tune my results.

Try Hemp's. http://www.hempsmeat.com/ It's not such a bad drive from northern Montgomery County. It will be worth the trip I promise!

Darn cool idea! I'm definitely going to try this. What I'd like to know is, where did you get (or make?) those hooks? In your pictures they look like stainless steel, or are they aluminum? I'll freakin use a coat hanger if I have to! Please let me know! YUM!

They charge $3.49 per pound for whole beef brisket. It's worth every penny! Their other meats are great too. Fresh and local. Go grab some and let us know how it turns out.

I love this place! : www.hempsmeat.com The quality of their meats would definitely make it worth the drive up 270. The best briskets myself or my neighbor have made have come from here. Good prices too.

Man-o-man! That looks delicious! Great description and excellent photos !

No ribs this weekend. But I do have two briskets, weighing in at 26 and a quarter pounds out on the Weber right now!:wsm:

Yup, understood about the ice pick being the indicator of done. That being said, what is the final temp when you do pull off your brisket after the ice pick slides in easily? Do any of you write it down or remember? Just wondering if a certain internal temp is too hot.

I'm going to smoke two packer briskets Friday night on my new 22.5 WSM using the Texas Crutch method. I've read that the ideal internal temperature should be 203° F. I've also read that it doesn't matter what the ending internal temperature is as long as it passes the "ice pick" test. (cooked so...

I think the minimum qualifications are: 1. You can prepare food that tastes good. 2. The food(s) you prepare are safe to consume. That being said: Thank goodness you're an attorney! Maryland (Especially Montgomery County), is one of the least business-friendly places on Earth. I can see you...

Hey Jeff, It just so happens that I do look around in here still every once in a while. Love this place. I buy almost all my meats at Sam's in Frederick. I've also had great luck with Woodlawn Farms Country Butcher Shop in Sharpsburg, MD. It's worth the trip. Give 'em a call. 301-432-6425

I use wild cherry a bunch. I've used both the branches and chunks from the trunk and I can't taste any difference. I have an entire cherry cut up and stacked outside next to my garage on some pea gravel. Termites & other bugs love it! If you store any you might want to try to put in a plastic...

Eh has been UsinG lumiiun foils like daT way four YEars & I hAz no pRomlems wid it! eyE dOnt t |-| ink iz b@d Fer you At aLL!hAY looK - A bIrd!!!

Hey Brad - thanks for the recommendation. I think I'll grab a 20% off coupon for Bed Bath & Beyond and avail myself of one. Thanks for taking the time to let all of us know when one of us finds something that works well.

I did six chickens on the WSM with a half a beer in each "rear". They turned out great. I'm not sure if the beer really added any taste that I could tell. I added sliced onion and apple to the can. (The best part of the whole method was drinking three beers at 2:00 PM!) Has anyone ever tried...

I've used this thermometer for a few smoking and grilling sessions now & I thought I’d let anyone who might be interested in an inexpensive wired thermometer know how it’s working out. First off, as I mentioned in an earlier post, the one I received arrived with the probe clip on the side...

Hi everyone. I'm Vince and I live on top of a small mountain in Pleasantville, Maryland (Knoxville, MD if you try to find it on a map since our Post office burnt down about thirty years ago). I’m a new WSM owner and I thought I’d pop in and share my entire experience to date. (I apologize in...