Recent content by David Gutierrez

Everyone has provided great advice... I recently just tried a new method... It is something like a modified snake method with lump charcoal and kingsford mix... it lasted 10 hrs before having to reload at 270 degreea... I placed a small coffee tin in the center, put a brick seperating the front...

Hello Mike... welcome to the group... I typically smoke pork butts and brisket and on occasion a chicken or turkey... I also use a 14.5 and a home made mini wsm... I habe done the water pan and i have done sand in the water pan... I personally have found my niche and now prefer water in the...

I fit a 9.8 lb brisket whole in my 14.5 as well but it was tight... I have made some good brisket on my little grills but have also ruined some... it seems my heat diffuser on them does not divert heat as i would like... maybe using water is the key... i use sand in my wsm and a pizza pan in the...

Welcome... I am new to... this is a great site for bbq

I have a 14.5 and am looking to do something like this... may i ask where you got your hanging rack?... If I could do a whole packer in the 14.5 I would not need a bigger grill... this one does it all for my needs... I cut my Briskets right now... Thanks for the info, and the Brisket looks great...

from my experience with brisket... cooking at higher temps causes higher stalls... One brisket in particular stands out to me... last weekend... i cooked one at about 275 and the stall lasted about 15 hours... it was a 23 hour cook... i couldnt figure it out... also it had two stalls... one at...

I guess there are different opinions on this... I may try to do the high temp method... kind of leary to seperate but I feel like I may try it one day... maybe soon... thanks for the support... I am learning... Zac... I got mine at Walmart... $120 it was on clearance and slightly damaged...

Dustin... thanks for your knowledge... it is what i thought too... I also have see competition bbq where they seperate it as Zac has explained... I wanted to try it but I hate to waste a prime packer on experiments... But we have costco prime that goes for 3 per lb right now... so not too bad...

What are the pros or cons to separating the point from the flat. I want to try this and smoke this on my wsm but have never done it nor do I know what to expect or how I should change preperations/smoking. Thanks for any help.

Hello, I am new here as well. Good buy! I want an 18 as well... I have two 14 in. one made with a smokey joe and the Weber built. If you have not smoked before... you have a journey ahead of you... I am still relatively new to it (1 year maybe) and I cannot get enough... Hope to get to know...

a picture of my grills above... I am really enjoying them...

I am from NM and own 14 inch WSM and a Mini wsm build from a smokey joe silver... Thanks for having me