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mine is a new style 18.5, which also means turning the door upside door doesn't work. Kevin, I suspect the lump and/or comp users are getting more heat than i am getting from blue bag kingsford. My experience, while limited, is that those two fuels burn much hotter, though I still believe i...

Kevin, at what point do you put the meat on the smoker per your previous post? Scooter, this was a mistake I made but the airflow was clearly the problem b/c after hours, the temps never came up "Especially with briquettes, make sure you let your chimney get FULLY lit before dumping. Half lit...

Ok, maybe we are on to something here regarding air flow restriction... I had two 11 pound packers that went from end to end, barely fit. I also added foil to the lower grate to restrict air from burning each end of the lower packer. In other words, I covered the top of the water pan with...

Well, I sure don't get it. The only time my temps spiked up was when I was getting high airflow and the hickory wood caught on fire. Temps shot up to 400 fast. I was using a clean smoker, so no, the ash wasn't clogging the vents. I am measuring temps using factor gauge, which I temp tested...

I attempted a high temp brisket yesterday for a group of 25 and it didn't come out too great. The reason was due to my inability to create temps in the 300's. My 2009 wsm wants to maintain 250 degrees. I tried propping the lid, propping the door, both, etc. No matter what I did, my temps...

It turned out to be fantastic. I am amazed at what a great, simple process the HT brisket cook is. I used the rub ingredients from the Midnight Brisket on this site and loved it. The total cook time was just less than 4.5 hrs. When I pulled the brisket the internal temp was 210, a little...

this is my first brisket and i went with the HT method. Learned a few things along the way. One, I under-estimated the amt of kingsford i needed, believing it was a 4 hr cook so a full ring wasn't necessary. Wrong, b/c of the high temp, the coals burn faster, duh. Also, I loaded the meat way...

thanks Larry! i did check the thermo via boiling water and it was dead on.

I have one of the newer WSM's with the built in thermometer in the lid. I am hoping to cook a butt this weekend and have seen comments about lid temp vs. grate temp. What do you recommend I keep the lid temp at while cooking the butt, 250? Will that mean my grate temp is going to run appx 225?

does anyone know if the $6 off kingsford coupon is legitimate and if it is still be accepted by retailers (and where?)? I used a couple a few months ago at winn dixie without a problem but went to another winn dixie a few weeks later and they refused. I need more charcoal and wondered if it...

any of you familar with blackjack oak for smoking? I had a load of firewood delivered and the guy brought me several split logs of this stuff and said it is great for smoking. I am not familar with it and wanted to run it past you.

I just got a cast net, mostly to entertain me while my family is playing at the beach, but thought I'd try smoking mullet. Only used mullet for bait personally, but realize it is a very popular fish for smoking in seaside communities. Has anyone tried it and if so, can you offer comments on...

I've not tracked the kingsford comp on this board, but having used it I am not impressed. I bought several bags thinking it was the best but have come to realzie, I dont' like it. The burn is fast and doesn't last very long and is expensive. Once my stock is gone, i wont buy it again

Yes, thanks. I have it on though have seen Buzz before. The next one is new to me, so i look forward to it.

When a butt is done early and you store it in a cooler for several hours, will this reduce the moisture and partially dry the meat at it continues to cook for hours? I pulled mine at 4pm at 195 degrees and wrapped it. 2.5 hrs later, it was still at 165 degrees. It wasn't dried out, but I...

thanks for the input. I thought about the exterior temp of the butt but not until after I already put it on the smoker.

what network shows primal? unfortunately, my cable svc no longer permits searching by keyword, i need to know the title to find it, which means it's hard to find anything.

got up at 5 this morning to put the butt on and found the refrig door cracked. I probed the butt with my thermapen and the internal temp was 55 degrees. The door was slightly cracked from 9pm until 5am, so temps gradually rose. The milk seems unspoiled, though like everything, was not as cold...

my DVR used to permit me to search for keywords, so i often found interesting shows on grilling and barbecue. Unfortunately, they changed the software and i must search by title, can't really find shows like i could with the keyword feature. It would be nice if there was a way on this forum to...

what is your view on adding smoke wood when doing a long cook like a butt? Would you put the entire amt you expect to use when you put the meat on or would you add the same amt at different times during the cook, like over the course of 3-4 hours? I realize the meat won't develop the smoke...