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I would just steal the water pan out of the Brinkman and use it in the WSM...in fact that is what I did with the one I have. I have never had any luck cooking any type of meat in mine, and in fact that top doesn't seal around the mid section. There is no way out of the box that one can adjust...

No comment on what I'm smokin' but the weber will be smokin' some type of meat...haven't decided just what yet...

I add it unlit, just put it in over the existing coals and get it shut back up quickly to try and keep the temp as close to where it was as possible.

Scooter, It's all good, was just yankin' your chain. I've cooked with briquettes, just not sure why it makes a difference of what you start with. One thing about some charcoal, mesquite lump more specific in my area is that the pieces are large, so really need to be chopped/broken up in order...

I don't have a problem using lump for starter, either the leftover or fresh lump, I've used both with similar results. I have burned the leftover up as it goes quickly if you don't watch it. Fresh lump only takes about 10 minutes in my chimney. I guess all of our mileage varies...

I 'spose I'm guilty on that, not that I have dumped it on every burn, but I like to...I use lump, but make sure to dump. I don't find it that bad to dump, the feet on the bottom make it fairly easy to dump the ash out, IMO, kinda like dumping handles...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: I have also used a handful of briqs on the bottom of my charcoal as well to fill some of the gaps on the charcoal grate. </div></BLOCKQUOTE>...

Wow, good to see so many people coming over to the dark side, lump is the best IMO also...but there's nothing wrong with K, I use it in a pinch and used some not long ago a local school event in my Smokey Joe. Phil, there's nothing wrong with Cowboy, although Dave's caution on the nails might...

I am with you on this Kevin, and I have found no finer store than Whole Foods, although I don't shop there only, I would if I was richer! D.L., So your saying that even if someone does buy meat from Nebraska Beef, Ltd, they really can't be sure where the beef came from anyway? This sounds very...

D.L., Nobody is without fault, but without knowing the full story, it's hard to take any writeup like that at face value. Whole Foods could have bought the meat from another seller, who got it from Nebraska. If anything it makes one wonder why there have been so much linked back to Nebraska...

I'm not an expert, but poultry meat is almost always tender, so would probably go high heat on turkey myself. I have only cooked a turkey in the kettle, so have not done one in the WSM. Poultry comes out good on high heat. I have been doing wings at 260 but they will take longer than I like...

Kevin, I agree that the certification for organic products is tight. The one aspect which I sometimes wonder about is that greed is strong, and what would prevent a seller from putting non-organic meat in the organic tray? Some we take for granted, since the meat doesn't have any tags on it...

Well, I know that I can get the best meat in my area at Whole Foods, but it is also the highest priced. But I take much of it for granted, just as you must. The meat at Whole Foods has a better appearance to me in most cases, they also seem to take better care of the meat. These are things you...

Yep, tis true...see this thread also. Can't help you on another store, might be a good time to start thinking about online ordering, which is becoming more and more of a reality for folks.

John, I read on the naked whiz that Lazzari makes the lump for them, I don't know. If you drive up to the city, I'd like to see what it looks like. Please post a pic. Chris, Just remembered, BBQ Galore also has the Big Green Egg hardwood lump, but I haven't tried it as it costs more than the...

Chris, Really would like to hear your thoughts when you open and use it. Break some up in your hands, and compare that to mesquite lump or other hardwood such a Cowboy. I respect your thoughts as you use your 'que on a regular basis, as do I. I haven't been able to find anything better in...

I feel for you...winter where I live means you might have to wear long pants, or possibly socks if one can find them. I have a tradition of 'quein up on New Years...haven't missed one in the last 13 we've been in our current house. There's been some difficult New Years parties where it was...

Nice present Jeff, and especially nice when the wife is thoughtful. I'm sure that WSM will put some great smiles on the family for a long while to come... My family really loves ribs lately in the WSM.

Brandon, Will be watching for when you cook these. Rib eye seems like a lot less fat in the meat that might be more suitable for a high heat cook or grilling. Since you have the steaks, couldn't hurt to give the whole one a try, but the fat content is much less than a brisket for instance...

Looks great, you've convinced as of recent to try a high heat brisket. I just need to get one.