Recent content by Glenn W

Hope y’all are doing good! Been a bit since I checked in. Still enjoying my Weber smokers and grills!

Really, what makes water vs no water grade school on the topic?

Brinkman charcoal pan is perfect. Actually better than the original because it is a couple inches shallower and a bit wider but still fits on the tabs. I much prefer over the OEM!

Kosher or sea salt, coarse ground pepper, granulated onion, granulated garlic and coffee grounds. Once bark is nicely formed foil to tender then tent in foil for 10-20 minutes.

For sure a Weber over a Brinkman. How many will you cook for 75% of the time?

Nice looking table/grill mod! What are you trying to accomplish with this set up excatly? Notice my signature, I am familiar with ceramic cookers. I have done many briskets on my 26 OTG. Just curious.

I see this all to often on Brisket cooks. Big cuts of BBQ are done by tenderness not by a specific time nor temp at all! Thickness of the cut is what matters, not the weight! If you need to hold after it is "tender/done" make sure you let it rest under a foil tent for 15-20 min to STOP the...

Paige, I would use water for a couple reasons. 1: It will not let your temps spike overnight and 2: It won't let your bark have a chance to get tough (like a layer of jerky). Your schedule sounds easy. I would plan on a 12-15hr cook. Make sure if they are done early and you need to wrap, DO...

Spares are so rich with fat and meat they don't need foiling unless your in a hurry. I would roll and skewer all 3 on the top rack and cook until tender, it won't affect the product at all and the presentation will be very cool for some Nascar gear heads! Go #20 :wsm:

For the life of me, I don't understand the water pan helping with anything. I have only used a clay pot from day one. Bingo!!!! Water can be a tool as is foil or anything else. Try it sometime then you can make fun of it!

Using a clay/ceramic sink will not aid in low nor high temps (it can help to stabilize if you understand the fire control)! They will slow the temps whether raising or lowering. It is like steering a Limo vs a race car! Air flow is all that matters whether using water, clay, ceramic, empty...

Bob, large cuts of BBQ is done by tenderness not time nor temps. Cooking butts around 250 will get you done around 1.5-1.75hrs per lb. Thickness matters, when it is tender with a probe like room temp butter it is done and will pull apart with little effort. Look around in the cooking topics to...

Where were you measuring temps? If using the factory guage, your grate temps were probably around 275 which is about right. Large cuts of meats are done by their thickness not the weight. A 12lb brisket can be done sooner than a 11lb butt simply because of thickness for example.

You are correct Al as far as the interior of the meat. When talking of big cuts of meat as in....pork shoulders, briskets, ribs and such, it will add moisture to the exterior of the the cuts as in the "bark"! Water is a great heat sink and a good tool for cooking below 275ish. Jason, using water...

Sprinkle lit on 3/4 of the ring so you have room for wood chunks around the edges!