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If the cook temp is under 300° I'll do minion and then throw the meat right on. If its over 300° say for poultry or a high heat brisket, I'll dump a full chimney on and then wait 30 mins before meat goes on.

There's always the ever popular Pepper Stout Beef. http://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef&highlight=psb

I find that PSB is much tastier if cooked without smokewood. As a matter of fact, I believe that Larry mentions, in his original post, that he didn't use any smokewood.

I don't believe that ground corned beef can be used to make burgers. Even if you soaked it in water to get rid of some salt the brining process changes the protein structure.

First thing I would do is get another thermometer like a Maverick or something similar. Then cook a turkey or a turkey breast, which likes a high temp cook. Run it with all vents wide open. You should see temps around 350°. And as others have said, no water in the pan.

I've had good success by brining for several hours (1 cup kosher salt /gal H2O) then smoking at 225° till internal hits 135° then either grill or bring in to house oven at high heat 450° for 10 mins or until internal hits 145°. Kinda a reverse sear method.

I trim off the fat cap exposing the layer of meat (false cap) underneath. Then I score the false cap and its layer of fat and coat with a heavy amount of rub to produce a nice bark. Cook at 250°.

Ribs on top and then when they're done, move the brisket to the top rack to finish up.

I believe that the idea that smoke adsorption stops at 135° is incorrect. It is the formation of the smoke ring that stops in the neighborhood of 140° (the actual temp is up for debate). As long as there is smoke, it is being adsorbed by the meat.

I did the Easy Off thing with my oven grates which were very dirty. Overnight in a heavy duty trash bag and then to the car wash for a high pressure rinse. Couldn't use my pressure washer cause the hoses are all put away. They look brand new!

It cooks faster in the covered pot due to the increased amount of moisture. Water (steam) does a much better job of conducting heat than does dry air. I read an article a while ago that talked about how long you could keep your hand inside an oven at 200° and how long you could keep your hand in...

Breads look amazing. Are the recipes available to share?

Sometimes the smoke flavor seems diminished due to your nose getting filled with smoke while cooking. Many here have mentioned the same thing and also have noticed that the food tastes much smokier the next day.

Check out the Maverick ET-735.

I use the dripping to sauté the onions and bell peppers that I put into my BBQ beans.

Here's the article that I read http://time.com/money/3901655/costco-rotisserie-chickens-hot-dogs/ about Costco chickens.

I believe that the chickens and the other cooked foods at Costco are loss leaders. They actually lose money on them but their thinking is that once you are in the store, to pick up a chicken, you'll buy something else.

Isn't it a bit early for Thanksgiving? lol

I'm in...and glad to have helped. I can't imagine what it's like to lose everything. I wish Steve all the best.

Apple juice concentrate.