Recent content by Brian H.

Hello Paul - I grew up in Gulf Breeze - now in Birmingham. Let me start by saying that I love my WSM - I just wanted more room. I have had my Stumps for about a month now and could not be happier. It holds temp like a champ, is versatile, and has a ton of room. I would highly recommend it...

I use Wicked Good - expensive but worth it. I can easily get a 24 hour burn time with it. I also use the Guru and am sure that helps with the time. I do not get an ash build up. As Bob T. stated - it only burns hotter if you let it. I have also found that it burns pretty steady, but it has...

Ditto what Rick says, and the tip is not fragile.

I am not an expert at smoking brisket, yet - and everything posted already is great advice, I have been following it for a couple of months. I have done a half dozen or so, and I think the most important hint especially for beginners like ourselves, is to try and find the best cut possible. My...

I have never done a side-by-side comparision, but I moved to lump not because of taste, but because for me (and I know this topic has been beaten to death) the lump burns longer at a steady temp - no temp spikes. Of course I used Kingsford when I first started using my WSM and switched to lump...

It is not that I dislike Royal Oak (I like it better than Kingsford), it's that I like WG so much. As you said WG lasts longer. I also think it burns steadier - a more constant temp than RO or Kingsford. To me that is worth the extra shipping costs. I want to try something else like...

I have to order Wicked lump online also and that shipping is expensive, but it burns steady and forever. One of these days I need to run over to Atlanta and pick some up - just can't seem to fit the drive into my schedule (plus with the price of gas right now, I do not know how much money I...

Tried Royal Oak first, then bought some Wicked Good - haven't used anything else since. What do you normally use and why?

Russell - I think your local store was feeding you a line. I also live in a "warm summer region" and I bought the last one at my local store today for $3.99. I should not have procrastinated the last couple of weeks since Rita initially posted about them, but I did and they only had one left...

Rick, My spares usually go between 7-9 hours (usually 8-9) Do you rub your ribs the night before, and if so does your rub have a lot of salt in it? If so, that could be where your "hammy" taste is coming from. As far as feel, I normally look at the ribs, look for the meat to cook down off of...

It was great. I think it was my best to date. Everyone enjoyed it. Injected it yesterday before i put it on. Thanks for the help.

Thanks for the advice, pulled them and they fell apart. Letting them sit for awhile before I pull them. Thanks

My two butts are still going. I have kept the grate temp at 235 for the whole cook (You can't go wrong with the Guru and WSM). I bumped my temp up to 250 about an hour ago. The butts are sitting at 190. Close but I want to take them up to 200. I am planning on getting them to 200 and them...

I am now using a Guru with Wicked Good lump. Last week, I did a brisket for about 20 hours and still had plenty of lump left. I am doing a couple of Butts right now and have not looked at the lump, and probably won't - temps have been steady since I put them on at 8 last night.

Have had two butts on since 8 last night. Have some friends coming in town today to try and avoid Hurricane Dennis.