Recent content by Matt Jones

The top grate is the same as a standard 18 1/2 inch kettle.

I've made this one a couple times now and the family loves it. I recommend it.

Never hurts to toss some fatties on there. http://virtualweberbullet.com/hotdog.html

Sounds like a good first cook. If you are using chips, foil them, they will burn up too quickly otherwise. You can make a couple pouches out of foil to seal the chips in and just put a pin hole in each to let the smoke out.

The OP is cooking with a kettle, you can still put a power draft system on it but it requires drilling a hole for the adapter. You should give the hi-heat brisket a try sometime, many people have tried it here with excellent results.

You need one of these.. http://www.brinkmann.net/Shop/Detail.aspx?category=Outd...eriesname=Pans&id=67 I believe Bass Pro or one of the other outdoor shops carries them for less though.

It works fine, it's just limited to WEP encryption if you have your network locked down.

Pro Q is going to have one out in March if this doesn't work out for you. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/8680069052/m/1260092115/p/1

If you need a beta tester, let me know. Sounds like a fun project.

The OP foiled his brisket, cooking it in it's own juices wrapped in foil is not going to help in making firm bark, that's what Jared was referring to.

Welcome to the forum, good to hear your first cook was a success. I suggest you dind yourself a 14 inch unglazed clay pot bottom to sit in the water pan instead of the ceramic briquettes. You can find them at Walmart usually, it'll be marked made in Italy and have the number 36 stamped on it...

Chicken isn't something that exactly cooks to falling off the bone on the smoker, you could have pulled it a little earlier too, 160-165 is good.

Go very easy on the mesquite if you decide to use it, poultry is like a sponge when it comes to sucking up smoke and mesquite can make it taste real bad if overdone. As mentioned above, loin doesn't have a lot of fat in it and doesn't really benefit from cooking slow and low, pull it when it...

No need for water with the guru. The idea of the foil balls is to create an air gap between the upper layer of foil and the pan to act as an insulator and to keep your drippings from frying against the bottom of the pan.

Hi Joe, any update on the parts availability? Thanks again for the help.