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Thanks guys!

I am. But its going in the smoker on Tuesday. So either I start the brine Sunday night (not very convenient) 24 hours, dry over night in fridge. Or I start brining today. But worried that it won't come out of the brine until Monday night.

Hey gang, Quick question. I'm going to be smoking a turkey on this comming Tuesday for my family. Only problem is, tomorrow is the best day for me to get the brine made up and the bird in it. I'm using the Apple Brine, and the question is, do I run into any problems by leaving the bird in...

Close but no cigar. Went to Lowes first (its closer) and they only had 12 or 16". So went on to HD and they only had 14". Snagged it, wrapped it, took the meat and grates off......too small. So I guess I'm just going to run the smoke without anything. I'll report back tomorrow or so how it...

yep...I ordered the 13" water pan...

Hi everyone, I'm feeling like a bonehead right now. My original WSM waterpan was destroyed a few weeks back and I ordered the Brinkman as a replacement. Followed a link from this site and ordered. I'm smoking 4 pork butts today, fired up the smoker and went to add the pan. Darn thing...

Just wanted to post a follow up. Everything came out great!!!!!

Thanks for the replies guys. I'll try to test the thermometer in boiling water.

Hey everyone, Quick question. I picked up a thermometer today at Target for my first brisket smoke. Inserted it into the brisket, closed the lid and walked away. An hour later I go out to check on the smoker and the thermometer was reading 130 degrees! I then tried and ran the wire through...

I got a late start and didn't get the brisket on until 11:00 this morning. Ribs just came off and the brisket is registering a temp of 170. Guess I have another hour or so to wait

I understand now....thanks Mike!

Thanks Kevin. That's what I'll do. I'll start the brisket on the top at 10. Then at 1 I'll foil it up and move it to the bottom while adding the ribs to the top. From there I'll just watch it's temperature and once it's done I'll pull it and store it and wait for the ribs to finish. I'll...

Thanks for the reply Kevin! I just want to be sure I understand. You think I should put the flat on the top grate at the 9,10:00 mark. Then at 1:00 when I'm ready to put the ribs on I should foil the brisket and place it on the bottom grate to finish cooking. I wouldn't want to just start it...

Is there a reason I should be avoiding cooking both the ribs and the brisket at the same time?

Thanks Mike. I was just reading that the cooking time "formula" is usually 1.5 hours per pound. That would mean if the brisket goes on the WSM at 5am it would be near done by 11am right? Would I be better served to put it on the WSM at 10am. Then add the ribs at 1pm. By 4pm the brisket...

Good Morning everyone! Just a quick question for the masses. I've had my WSM for about a month now. So far I've cooked a couple of whole chickens. A bunch of chicken legs and last week I successfully tackled ribs for the first time. (BRITU - they were great.) I'm trying something for the...