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Thanks Kevin!

I have a ready to cook 1/2 ham going on the smoker tomorrow. I've done a whole ham before, but wondering what to do with the cut end of the 1/2 ham. Should I cook it cut side down, on its side, in a pan, or what? Guess I'm a little concerned about too much moisture leaving the meat since it...

I use a Stoker on my cooks, so I just take a propane torch and light a couple of pieces of lump (Royal Oak) closest to the side I have the fan mounted to, and let the fan take it from there.

I haven't done 4 butts, but 2 butts over a packer brisket. I agree on the no water in the pan, and did my cook with lump. I added a little more lump at the 14 hour mark, but I think I would've made it without the additional lump. Just decided it was better to have too much than not enough...

OK, this weekend is going to be my first Stoker cook, and I also want to go to the no water approach. I have both the regular WSM pan, and the Brinkman pan. Any advantage of one over the other? Does the clay pot base idea have advantages over the empty water pans? I've been pleased with my...

You might try running them down through the top vent hole. Eyelets are here

How are you routing your wires into the smoker? I had problems when I used to put the lid on top of the wires. Bought the BBQ Guru eyelets and now run the probes through those without any problems. You also want to keep from getting the braided wires wet as that can cause eratic readings as well.

I cook them at 240-250. With a 100F difference between lid and grate, I would think you need to check the calibration of your thermometers. Normally it shouldn't be much more than a 20F difference between lid and grate

I switched to Royal Oak Lump as well (no Guru or Stoker YET, but Father's Day is coming ). Haven't done an overnight with it yet, but have done meatloaf, beer can chickens, and have spareribs on today. I typically fill the ring and then use 1/4 chimney of lump to fire it up. Very pleased...

I tried my first fatty this weekend as well. Sliced about 75% down, put in 2 slices of pepperjack, and closed it back up and rolled in some rub. While it was good, I had the same problem where the cheese basically evaporated.

Bill, Here's a picture of mine. No laughing at it On rainy days, I put the 4th piece I got from the sheet over the top. I also have velcro on my 3 Nu-Temps so I can just attach them to the boards as well

I went to Home Depot and got a piece of board (think it was OSB as paul h mentions), had them make 3 cuts which gave me 4 equal size pieces. Bought a total of 4 hinges. 2 for the back left corner and 2 for the back right. I also use the leftover piece as a "roof" if it is raining. Best $10...

Assuming this is like my Nu Temps where you have the probe, and then a wire that comes back to the main unit, you could be dealing with moisture in the wire. Especially if the wire is being pinched between the lid and the inside rim. I had this problem once, and it went away once I installed...

Thanks Todd R! I just came back to update this thread as well re: frying with this brine. As you stated, too much sugar for the fryer. Mine also came out looking like a meteorite though I guess not as black as the pic you included. Meat was still delicious, but skin was a disaster. I still...

Noticed in Keri's brine that it needs to be adjusted if frying the turkey. I'm doing one smoked and one fried using Chris' brine. Do I need to make any changes for the fried one? Thanks! Todd

Thanks Doug and Kevin! After reviewing my cooking logs from a previous cook, and considering that this brisket is 2 pounds heavier than in the past, 17-18 hours is a likely cook time, so starting "normally" at 3:30 should work out just fine. Weather has cooled quite a bit as well. Fortunately...

I just smoked 15# last weekend. Smoked with sugar maple, and covered the outside with maple syrup before putting it in the smoker. Didn't baste with additional syrup, but probably would've been a good idea. Bacon is delicious though! But now I need a slicer as it takes quite awhile to slice...

I'm in charge of bringing a brisket to a church luncheon on Sunday. Serve time is 12:30. I have a 14# packer. The last one I did this size took about 16 hours to cook if I remember correctly. Going to cook one boneless butt on the top shelf, brisket on the bottom (love the butt basting the...

I have my second batch of buckboard bacon starting to cure and have a couple of questions. After smoking, should it be sliced with or across the grain? I sliced across the grain last time, and it seemed a bit chewy. I sliced using a 14" granton slicer, and am now considering purchasing a meat...

Peter, I have the Nu-Temps and had the same problem as you with the haywire probe. I took the probe and placed it over one of the furnace vents (it was winter) for a couple days, then tried it again and all was fine. They don't handle moisture in the braided wire well. My next move was to...