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We will never know...

Boy would that be true !!! Thankfully the 4000 series engines were fed their coal via an auger. Could be the first pellet grill ... ;)

Not I. But Chris... Isn't it one of our childhood playtoys (so to speak) ? ;)

Personally, I would have the USDA Prime Brisket over a more plentiful mediocre brisket. But, I'd really prefer an American Wagyu Gold, as is often used in competition BBQ. ( there are a good number of TVWBB members here that are certified competition bbq judges ) Wishing you BBQ Excellence in...

Harry Soo lit that desire to learn more about the why and wherefores of the meat muscle cooking process when I took his class !

Chuck.... It's all about the Denaturing process - changing the moleculeur structure of the tough muscle connective tissue (specifically the Collagen) into Gelatin. Must reach above a certain temperature for that process to take place. Here's a more indepth description of what happens before...

Remembering that brisket dryness is due to one of two things... Being Overcooked or Undercooked. Dry and breaking apart when sliced indicated an Overcooked brisket. Dry and difficult to chew indicated an Undercooked brisket. That all important moisture in a brisket is from the...

I'm with Eric ! Just wipe with the grain...

Kevin, if you can't manually get those large temperature swings under some control, you will not be happy with an ATC. An ATC will NOT correct those issues ! It is meant to provide some control under occassional process upsets.

Welcome to the TVWBB family Daniel ! Congratulations to your Son on his cooking achievments and to You on your coaching achievments !

Congratulation James and Team !!! Excellent Cooking !!!

Happy Birthday Chuck !!! May you long remember this Birthday !!! Personally, I lost count of my Birthdays.... ;)

Also, using a flashlight to look for leaks work. Look for gaps where air is entering the WSM.

Hi Darryl, It does indeed exist. Almost every pork box I have judged has sliced medallions of money muscle. Place a bone-in butt infront of you with the bone side facing away from you, fat cap down. Unless the butt has had some strange butchering, the money muscle will be staring you in...

How about trimming one of the butts so that the money muscle is exposed for most of its length. Adds great opportunity for that extra bark and expands the pork butt universe. Sliced money muscle is soooo delicious !

Chris.... You live in Orange County and you're not getting your smoking wood from The Woodshed in Orange ?

Excellent job Gary. Wishing you the very best with your new recipe direction !

Let's hope the OS upgrade goes better than my pc's primary ssd changeout went. Ended up moving over to a new laptop, and many now unconnected hard disk drives... ;)

Matt... When shutting down my 22 WSM, I also close the top vent.

A piece of smoking wood caught on fire ?