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I used to use my gasser for smoking. Just turn the one burner on high until the packet starts to smoke and then turn it down to get your 250°. Al

Hi, I always do chicken "high heat" because I don't think there is any benefit from "low & slow" with poultry. Shoot for 350°. Keep the water pan dry, just covered with foil to catch the drippings. Al

Hi, I've made lots of pastrami both steamed and un-steamed. The difference is that when steamed the meat is far more tender and can be sliced thick. Delis usually call this "Hand Cut". Without steaming the pastrami MUST be cut as thin as possible to be tender enough to chew. Al

Larry, There is a calibration adjustment screw under the label on the back. You can do the boiling water thing. Al

Hi All, I just recently re-furbed a Genesis Silver "B" gas grill. It was given to me by a friend who found it behind a hardware store near his house. It was in very good shape. I changed the regular stuff new flavorizer bars PCI grates etc. I fired it up and it seemed to be running on the hot...

I'm guessing that if they had used the thicker gauge steel on the cover it would be real heavy. Al

Hi, You're fine. Still in the safe zone as far as the temp of the meat. Al

The most important thing I've learned: DON'T ADD RED HOT CHARCOAL, FROM YOUR STARTER CHIMNEY, IN BARE FEET! AL

I agree with Dave 1000%. Bark does not add much to brisket like it does with pulled pork. It always softens during slicing and serving anyway. And there is nothing that tastes better than the juices (nectar is a great description)that collect in the foil. Especially when mixed with some BBQ...

Wok burners in chinese restaurants are in the neighborhood of 150,000 to 200,000 btu's. WOW! Al

I do the low and slow method as well. But before roasting I sear the outside in a smokin' hot cast iron pan. It gives the meat that nice brown seared color that the low roasting temps can't. Let it cool slightly then add seasonings. I have tried lots of rubs but by far the best flavor for beef...

Steve, Larry was just making a joke. You can certainly use lump for the Minion Method, I always do. I use Kingsford to get it going. (I have two bags of the old kingsford left.) I hope you were kidding about using lighter fluid!!! If you are, stop !!!! and get a weber chimney to light the...

Does anyone remember the guy who started to promote this METHOD of cooking a brisket??? His name was JIM something And he had some crazy idea of how to get charcoal briquetts to burn longer.

Russell, How's about wrapping the butts in foil Friday morning when you get up and finishing in the oven @ 350° Put them in to a cooler and they'll stay hot until it's time to pull them. That'll leave the WSM open to do the ribs. Al

Try putting the brisket in the freezer for about 20-30-mins after applying your rub then onto the smoker. Use the minion with no more than 10-12 briquets. Also, as Russell said, moisture helps, so put a small aluminum pan with some water in it on the bottom rack under the meat. That should get...

Hi, When vacuum saving foods like corn off the cob, fresh blueberries, or any small fruits and veggies, first place them in a single layer on a sheet pan and freeze before bagging. This way you wont have a large lump of frozen, stuck together food. Al

In my house a 4 1/2 lb. brisket wouldn't yield any leftovers! Al

The test for doneness that I employ on brisket, whether cooked in the oven or on the WSM is with a fork. If you stick the fork into the meat and then pull it out without lifting the brisket, it's done. If there is any lifting up of the meat, it's not. I get a better feel this way than using the...

Anybody wanna talk about chopping jalapenos and then going to the bathroom????? OUCH! I speak from experience. Al

When I get those overtrimmed briskets I lay down some thick sliced bacon UNDERNEATH the brisket to protect the bottom side from the direct heat. It just keeps it from getting dried out same as the "fat cap down" thing does. And the bacon sure does taste fine!! Al