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Maybe you've seen this already, but if not, might be of interest to you http://amazingribs.com/tips_and_technique/the_stall.html

The truth. Use the vents to control the heat. Just as easy as with briquettes. Yesterday, I smoked a bone in butt using up some KBB left over from last year. Started with a mounded ring and after about 6-7 hours I had to go through the door to poke ash through the grate as I was losing too much...

Where is the poll?

Meat can smell fine and still be tainted.

As a WSM beginner, pay zero attention to the temperature of the cooker. Pay attention to the temperature of the bird. Temp down where the thigh meets the breast, pull at 165, rest and eat. Trying to zero in on a temp with a new WSM will put you on a straight path to the insane asylum. Take a...

Word on the street has it that it's Bear and he's doing seal.

Wait a minute. So what are we supposed to answer on this site when someone asks how long it takes to cook a brisket, 15 or 16 hours? Imagine the bandwidth savings.

I lit a chimney of Kingsford last night to grill a steak, and I'm still smelling the smoke. Give me some RO lump. I'll take that, but no more K for me. If you like it and can stand the smell of it lighting up, stock up from these sales and enjoy.

I was at BJ's this morning. It isn't going to get cheaper any time soon. Baby backs $3.29 Spares $2.99 S/L cut Brisket flats $4.99 Butts $1.99 Rib eyes $8.99 Whole pork loins $2.19 Strip steaks $8.29 Chicken wings and bone in thighs $.99 (chicken for supper)

Filet of beef or beef tenderloin has loin, part of the chain, and part of the head. Filet mignon has had the chain and head pieces removed

It's red, the best. Enjoy

Lol, looks like a corned beef sandwich

B and D. The chimney is on top of unlit

My choice for this dish is flank steak

At what temp are you cooking? You probably aren't giving yourself nearly enough time

Forget the precision measuremens. I put what I think is a tabelspoon of cure in my hand and apply all over the meat at 1 T per lb. Goes in a ziplock bag for 6 days, turning daily. You want to apply enough cure so as to get cure all the way to the center of the meat. If you use too much it'll...

I've done mine cooking at 200-220 to an IT of 140, but I always slice and fry after smoking. I leave enough fat on the loin so that slices have a small ring of it which helps in the frying. I've found that leaving a small amount of fat on the loin does not interfere with a thorough cure right to...

If your numbers are accurate, you have a long way to go for pulled pork. Better add a lot more than 10 coals. At 214, you are hardly cooking the butt. Get the heat up to 300 or you'll be waiting all night.

at least 140