Recent content by K. Cooper

Thanks for the replies. I always take the lid off slowly and next time I will try no water in pan. I don't believe water is dripping down for two reasons. One is temp and the other is I have not noticed the water dripping down. If water was dripping down it would be easy to spot visually as...

Every time I smoke pork butt or ribs I end up with a bit of an ash flavor in the bark. I never get this flavor in brisket. My process begins with letting the lump charcoal slowly come up to temp and waiting an hour or more before putting any meat on. The water bowl is crossed foil lined...

Brian, I appreciate the tips and I ordered the extra grate over the weekend. Looking forward to a good brisket smoke for this weekend!

I wish I could start this morning all over again. Thank you so much for your input!

Thanks for the reply Dave. I think I will give RO another chance on it own and do as you said. I may have left to big a gap in the middle with too little lit to begin with and I'll pack the ring next time. Oh, one other question I do have is regards of letting the charcoal smoke clean up...

The Minion Method was how I started this morning. I think I may have over compensated for lump burning hotter that briquettes. I did not fill the charcoal ring and at around 220* I closed all three bottom vents to 50% open. The temp stayed around 220* for around 4 hours then it slowly...

Dave, I'm trying my first smoke with RO and it sounds you are having the same problems I am having right now. So what you're saying is the only way to get RO to perform in a WSM (18.5) is to use it with briquettes. If you have found any other ways of getting RO to work in a WSM or any other...

You are correct on "cooking fuels". This would fall into that category. Charcoal is prohibited onboard the entire aircraft, this includes the checked baggage in the cargo compartment underneath the aircraft. Even if it was up to the crew I would not allow charcoal onto my plane if I was...