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Also, if cooking on site (or wherever, but in other words not in advance at all) remember you can always speed the cook up, if necessary, by raising cooktemp, foiling, or a combo of both. Start as early as possible, regardless, so there is adequate time plus. You can rest the meat for quite...

For those sorts of gigs I nearly always cook in advance. Size of the cooker doesn't matter if you have adequate lead time. That said, I don't do anything different at the outset when cooking with a larger cooker other than a few more lit if doing a Minion start. It is always easier to get the...

True that, especially if the cooker is in the sun. A hefty heat sink is required.

~90 minutes at ~250˚ then ~45 minutes till tender. Usually I foil for the first 20-30 minutes of this last stretch and then finish unfoiled (especially if applying a sheer glaze) for 15-20 minutes, till tender/done.

Either this one or this one. If you're looking to monitor smoker temp then add this to either one of them.

Just make sure you test for done rather than pulling it off a x or y temp. Btw, I find grass-fed lean briskets are perfect for high heat smoking (generally my preferred way regardless), just for possible future reference, and I rarely trim much, if any, before smoking. The big deal: don't cook...

Did you use a water sink? Or some other type of heat sink?

Yes, oven cleaner. Repeat if necessary. Get some 100% flaxseed oil (the food grade version of linseed oil) and use that for seasoning. It's the only one that will actually polymerize and that's what you want. The best article about why this is can be found here.

I am an aficionado as well. I have one in each home and they get lots of use whenever I'm in any of them. My current oldest is only about 10 years old (I've periodically given them away) and it, the ones in the other homes, and ALL those I've given away are still performing well. I use them...

It's fairly easy to scale. I go either way on eating it, depending on the moment. But I only like it if crisp.

Definitely clove. If they been exposed to air for a while they won't smell like much. Crushing them should release their volatiles and you should get the aroma. If so, still good, though you might need to use more. If not, pitch.

You'd have to change your cooking approach if you want crispy skin: Clean your grate and fire up. Get your grill hot, 350˚-375˚. Let the grate get hot for 15 minutes or so after target temp is reached. Season salmon (if you haven't already) and place skin down, direct heat. Don't cover grill at...

I disagree with the TVWBB recipe insofar as it says to take the brisket to a 170˚ internal before foiling. Utterly unnecessary and, imo, not a very good idea. I simply foil somewhere around 2:20 to 2:40 into the cook, leaving room in the foil for exuded juices, and cook to tender. 4 hours to...

Use the same amount as you'd normally use but star with very few lit. Use your lower vent to adjust and slowly allow temp to rise (stick the meat in when you first add the lit- don't wait to hit temp). Alternatively, If you're cooking in higher ambient temps outside or if your cooker is in...

1. It totally depends on what you're cooking and what temp (roughly) at which you'd like to cook. If you're looking for roasting temps, say, 350-400, don't start with all of your coals lit. Put a whole bunch in that are unlit first; light maybe a quarter chimney at most, dump them on and...

Well, I wouldn't have cut the belly, I prefer whole, but no matter. Me, I mini-Minion to start, add wood and load in, so the temps slowly trend up. By the time the cooker gets to 200-220 the bacon is out. I smoke to an internal of ~150˚.

Spraying doesn't really do anything important in low/slow cooks. Mopping (with something fat-based) can add a bit of an evaporation barrier but this is not really necessary, certainly not for cooks where you're going to foil. Spraying (not fat-based) can cool the meat surface on significantly...

Again, been a long time. I got a notification of a post to this thread so did a little digging into how this new(er) site functions. If you click on Search on the upper right of the page (this page for example) then click on Advanced Search it will open a page with the options you need. Just...

They're fine. Since you are cooking them to at least a safe internal temp (and in the case of ribs, likely much higher) no worries.

I have one as well. I love it. I just buy the oak pellets in 25-lb boxes, 4 to a shipment at a time. Makes it much cheaper. Though it is in Vegas and I am mostly in Newport these days, I have used it many, many times. Always by myself. It's a fairly short learning cure to figure out how/when to...