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First off thank you for answering all the questions! What a pleasure to get to pick your brain and hear what you have to say. I have been cooking my whole life (37 years old) and have always had a passion for it. I just started to get in to BBQ. I have grilled forever but just got a WSM a few...

Don't know what happened but hardly none of the fat rendered. It came out fatty and a bit dry. I also noticed that in the water pan there wasn't as much drippings as there has been before. So for this weekends smoke it was a fail. Brisket overcooked (should have never left with only 10* to go...

For my first two times @ ribs I followed this Basic Baby Back Ribs. I used my own rub and sauce but followed this guideline for the most part. They came out great. Once I pulled them a little later (fall off the bone) the next time I pulled them with a little "pull" to the meat. My company...

So far so good. Been around 235-250 for about 11 hours. It jumped to 270 for about an hour and I couldn't get it down, but other then that it worked out well. Both butts are just at 192 now and plan on pulling them out between 195-200.

Thanks. I thought of that (using a metal can) but didn't have one on hand. What I did is put all the coals in a pile off to the side and just filled up the ring with what was needed. I figured it's a combo side/top minion method. Temps seem to be doing ok so far. I have all vents closed and just...

Well that explains a lot then. Mental note: "no foil".

Ok so I just did a brisket and now want to put on a couple butts. The problem is I still have a good chunk of hot coals and don't know what to do for my second cook. Not enough coals to make it through the night, but if I dump a bag on I'm sure the temps will shoot up and burn too quick. What...

Well so much for foil holding the temps down. Came home and temp was 217 and though it tasted awesome (flavor) it was dry. If I would have just pulled it and let rest in the tinfoil it would have been perfect. I should have known better... Oh well live and learn. At least it was only a little...

I'm doing 350 now. I got a brisket and thought it was a packer or whatever and it ended up being two 5lb flats. I decided to crank the WSM up to 350 and see how it goes (only cooking one, have a couple butts going on tonight anyway). It's been on for 2.5 hours now and temp is around 180. I...

Cool thanks for the info. I may get 2 and cut one in half and leave the other be. I would hate to have em all be dried and bark. Really wouldn't be a good control test if they come out all bark and dried. Or I'll bite the bullet and spend the extra money and just get 3 or 4 regular size ones...

Ok this is a random question. The butcher I get my butts from has butts around 7-8lbs each and I usually get two (no bone) in a single pack. He is local and good for a quick fix. Still need to find a local place where I can get bone in butts I want to do some practice butts and mess around...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Many use lump exclusively, but stay away from Cowboy brand. Fill the ring 1/3, twist the charcoal ring back and forth a few times. Fill with...

I'm sure people will chime but as a rookie (still) what I did for my first two cooks was load the ring full (with a full bag of coals) then took about 40 coals and lit them in the chimney. Once those got all nice and white I dumped them on top of the unlit coals on the ring. Spread em out as...

graham I got this one with the 4" stem: Yeah you have to make the stock hole a bit bigger. For the stock one its a small hole and the Tel-Tru is something like 1/2". I also ordered the "instillation kit" was like $6 for a nut and washer but I couldn't find the same type of nut around here...

Well here is an update. I got a Tel-Tru (just because I love the way the look) and decided to do a little test. Boiled some water and the Tel-Tru and DigiQ were spot on and the Weber was off by about 20* too low. I guess that would be magnified at lid temps since the lid (on average from what I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.: To paraphrase what someone else said on another therm thread, 'If you have 1 thermometer you always know the temperature. If you have 2...

Thx everyone for the info. I did email Weber and asked them about it being off by that much and they are sending out a replacement anyway. Very killer customer service I have to say. I also ordered a Tel-Tru before I posted with a longer stem and will prob mount that and keep the new one Weber...

I'm by no means a pro (only done a few smokes) but I have read A LOT around here and I think most stay away from lump in the WSM, though I may be wrong. All about Charcoal Here is a quote from that page: "The general consensus is that lump tends to burn hotter than briquettes, but not as...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AaronH: Well something is going on for sure. Did ribs (the beginner baby backs from the site here) and again this time they took almost 2 hours longer...

Thanks for the reply. Cool. Well at 13.5 hours they came out perfect!! I was reading around about temp differences but 40-50 seemed a bit much, though it is in the high teens low 20s out there today too. I think what freaked me out is first thing this am the DigiQ read 240 and the WSM read...