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Hi, I've always tought that the water does more than just lower the temps... What is guru opinion to that?

Moro! Just ask the dude-in-tank-top to wear proper clothes or stay at home. IMHO you don't need to explain yourself to him or your partner. It is enough that you feel uncomfortable with this issue - it does not need additional reasoning..

You guys are far out grazy... Please give my best regards to the mothership..

Hi all, I use the Weber triangural brush to clean the grate's on my Q300. But still it's difficult to it cleaned properly. Does anyone have any tips or tricks to make the cleaning easier? Thanks!

Dear group, doing ABT's the first time now. Fresh jalaps are difficult to find, but now I have a source. I deffinately want some smokiness to the ABT's, so that being said I'm keen to do this with WSM: 250-300F empty pan or even without the pan (circa 2 hours) with some apple wood. Is this OK...

Agree, there too little meat in ribs, I would guess the meat go musshy -> over tender or similar.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">.... its just not that hard to do. </div></BLOCKQUOTE> George: ...most likely not, just asking for different opinions.. Thanks for the link. Moi Mark, 95% grilling only...

Hi Don, thanks for your thoughts - just to clarify; when you say you start with 12 - 15 lit, does it mean that you have only 12 to 15 lit and nothing else... and maybe you add unlit then or... (?) I didn't catch this, did I...

Dear all, I have pretty new OTG 22" (in fact it's Masters Touch). Just curious to know how you gyus control your temp with it and how should I read the temp cauge on the lid (are readings one to one with actual cooking level?). Do you use the one-touch system to close the bottom air vents to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H: I don't remember my first smoke but I bet it didn't turn out as good as yours. </div></BLOCKQUOTE> HAHAH! sounds like my fist smoke !

Thanks all! Paul, I'll give your suggestion a go first. The "stringy" stuff seems to be some connecting tissue between the meat grains, so your guess about the situation might be correct.

Dear all, I had a terrible (my first) brisket cook few months a go and ended up with brisket which looked kind of nice, smelled good, but had dry stringy texture. With stringy I mean that when I cut it to slices and would pull one slice from the ends it would just stretch and showing rubbery...

Hi all, the brisket was done yesterday. Tastes good, but it's dry and still has connective tissue between grains or something. In fact I can stretch single piece and it will look little like honey combs as there is this rubbery strings between the meat grains. Anyway, I don't want to toss the...

Thanks Paul, I did just that, foils and full power from downstairs. No idea what is the internal, I started new life without the temp gauge.

Hi again, I had a test cut from the brisket and as far as I know its not done yet... it was far from tender and bit pinkish from inside. So i did the decent thing and put it back to the to cooker to 250F. Let's see after couple of hours. I might have an issue with the WSM temp gauge.

Thanks Dave, This not the first time this has happened to me. meaning that the meat temp first goes up, then down. Like this brisket, up till 156F then going down to 130F. Well, the brisket is in the oven now in 300F. I did small tear test and it did not tear easily, so either it over done...

oh no, now I'm reading 130F temps of the meat. Dunno what's going on.. Br, Antti

Dear all, Greetings from Finland and congrats to your chief who received the Nobel peace price yesterday! Cooking my first brisket here, I've had WSM for a 1½ years or so, but this is my first brisket due to the fact that full cut brisket is hard to get here as we don't have butcher shops...

Hi all, I found that these white sauces work pretty well with pulled pork also. I first put some North Carolina red and then top it with this white sauce by Sir A. Thanks for these, need to print them out and store in cool dry place for generations to come. Greetings from up north, -Antti The...

Sorry Todd, I was suppose to put some guidelines how to read the chart, like where's the head etc. but I was busy with some work related stuff and forgot. To all of our luck Shawn seems to be fluent in Finnish language and cracked the puzzle - thanks! Edit: an addition - Thanks Shawn for...