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First the vinegar broke down the protein then you overcooked it.

Nice job. But I'm pretty sure that the makers of the Cyber Q recommend using a dry water pan. I have been using a BBQ Guru temp controller for years now and have never used water. Years ago I spoke with Bob @ BBQ guru and he said to take a sheet of heavy duty foil, crumble it into a ball and...

I use both at the same time. I put a layer of KBB on the bottom of the ring . Then I add some lump. Then I fill in all the spaces with more KBB packing it tightly. Best of both worlds!

To find out if it's the added smoke wood or the charcoal creating the off taste, try cooking a chicken without any smoke wood. Fire up the smoker and without waiting for it to come to temp put on the bird. I have always just added 15-20 lit on top of the unlit, added my smoke wood, assembled...

I do as the others do as far as attaching the grate to the ring and shaking out the ash etc. Except when its been raining. The old charcoal seems to absorb moisture and doesn't burn well. If that's the case, I dump it all and start fresh.

Just because a brisket is small doesn't mean its going to cook in significantly less time than a huge one. The 160° that you saw was the "stall" where the heat is being used to break down the connective tissues and intramuscular fat rather than raising the temp of the meat. You simply...

Not messed up at all. Butts will cook fine at almost any temp between 200° and 350°. Just pick one therm and stick with its reading.

I would be more worried about the link between smoked and grilled foods to cancer than the possible health effects of using a non food grade spray bottle. Just sayin'.

One of my best smokes involved a butt a bottle of tequila and a good old fashioned New England blizzard.

Ah..So that's how ya gets crispy skin on a turkey!! Great save.

I always use one chunk each of apple , cherry and hickory. Seems to work really well for almost everything, I smoke, except for salmon.

Well, first off, you can't dry age it frozen, so take it out of the freezer and let it defrost. Here's a great article that explains it all. http://http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

First...the hood therm can be off as much as 50°. I have several didital therms and they always read higher. Secondly, butts are very forgiving as far as temps go. However I would shoot for 250° I think 225° is a little low for butts. Lastly, you can expect around a 50% yield which will net you...

Always wear shoes when dumping your lit charcoal onto your unlit. That stuff is hot!!!!! Ask me how I know.

Just tent the bird with a piece of foil after letting it cool for 10 mins. If you wrap, you'll definitely have soggy skin.

Brine away. That's water that gets absorbed during the processing. Check the nutrition label and you'll see very little sodium.

Before I started making my own I used Texas BBQ rub. It is very good. http://www.texasbbqrub.com/shopping.html

There are a couple of things that I've learned, over the last 10 years, regarding the smoking of turkeys. 1. Brining helps. But not necessary if you get a self basting bird. I brine with a basic salt and brown sugar mix. 2. Slow cooking takes too much time and adds nothing. Use high heat 350°...

I would allow it to cool just a bit before placing it into the cooler. Also, I wouldn't wrap it too tightly with foil, or the carry over heat and steam will cause it to over cook. Ask me how I know that?

I recently got the rotisserie for a new Genesis gas grill. It does not have a counterweight like the older models did. I always used the counterweight with the old one. Not sure what Weber's thinking is on eliminating the weight.