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Interesting... not what it says in the instructions for the "midnight cook brisket" but I do see it stated as such in the section describing the Minion Method. Regardless, that would be moot after a few hours anyhow... why was I required to do an inverted door and vents open at 100% the entire...

10lbs. brisket after trimming. I don't see why the coal wouldn't be dry... new bag in Southern California with humidity of 50%. 25 lit coals... started in a Weber chimney. I added the lit coals, assembled the cooler and waited for temps to reach 235F before adding meat. By the way, just...

So I just completed my second smoke... a midnight brisket cook. The meat looks fantastic and the smoker did very well overnight, temps were between 220 and 245 the whole time with very little intervention from me over the 11.5 hours. During the cook, I did stir the coals twice and prop open...

Yeah, I know 4.5 hours isn't long... in fact it's too short considering the lid was barely reading 200F most of the time. The food was fine, I'm just trying to figure out if I can trust my lid thermometer or not, even though I did validate that it reads 211F in boiling water.

Just cooked Costco baby backs this weekend... no membrane on the ribs, they were removed before purchase. This was a 3-pack.

Sorry, to be clear, the meat thermometer was inserted through the vents,so both were technically measuring "at the lid". And even so, the built-in lid thermometer is 2" and the meat thermometer was 5" so shouldn't the shorter thermometer have read higher? Weber built-in lid thermometer = 200F...

So I did my first smoke in my 18" WSM... I did the BRITU ribs and they turned out very good. That said, I had some odd temp issues and would love your thoughts. My temps were too low according to the built-in thermometer in the lid. It was reading 190 - 215 pretty much the whole time. I...