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I leave the smoker outside but keep the innards inside. As was stated above it will leak if you leave it assembled in the conventional way, but if you turn the centre section upside-down that will help quite a bit. I also put a heavy duty contractor's garbage bag over it. Same one's worked well...

Maverick for the grate, thermopen for spot testing the food. A nice combo that works for me for those times that I don't want to connect the Stoker. Usually that's for Ribs or a HH brisky.

As shown the picture (above), my smoker is in a steel water-heater pan...but the errant briquette silently fell out enroute to the WSM from the pad where I light up the chimney. This can easily happen if you're not paying 100% attention to your surroundings. I've done this easily a few hundred...

I'm still somewhat shaken by something that happened during my last overnight brisket smoke a couple of weeks ago. I did a Minion start with a good amount of hickory and apple smokewood right on the top of the ring of Comp-K. I brought the charcoal chimney up onto the deck and poured out the...

And this is what drove me to doing backs almost exclusively now. Short diagonal bones and the tops are all crud, chine-bone and whatnot, making the ribs very unpleasant to eat with too much waste. I'm finding Costco loin backs are the best value in terms of low wastage and plenty of meat. I...

I prefer to foil now after not foiling for the first couple of years. I find the ribs much more tender as a result and my cook times are shortened a tad as well. I do more backs than spares and the family has always preferred the foiled results.

I'm still trying to replecate the perfection that is Hill Country BBQ in New York City (modeled after Kreutz Market in Lockhart). I've never tasted brisket that good in my life. They use a simple dalmation rub and cook at 200F (gas-fired cooker for NYC code compliance but using trucked-in Texas...

That was a direct connection to a Gig-E switch. Not an issue anywhere in that chain.

Well now that you mention ask: Smoke ring wasn't as well defined as previous attempts but it was decent. The bark was outstanding but the briskie was a tad on the dry side. In the end, I think it needed another half hour in foil and a tad less cayenne--it was a little piquante on the...

Did an overnighter last night for a 10 pound 5 ounce Choice grade full packer. Started with a minion cook but wanted to get most of the thick smoke out of the way before putting the meat on. Not a wise move. Temps shot up fast and I had to do a lot of trickery to get 'em back down, including a...

Johnny would be proud! Did you use Rib Tickler rub, too?

OK, so I decided to wait until the thickest smoke disappeared before putting the meat on tonight (a 10 pound packer, after trimming). I won't be doing that again, I don't think, until I can figure out a way to control the temps in doing so. Exactly as I suspected would happen, even with the...

I would love to be a member of RD but how does a regular person who's not a business owner get a membership? I don't even know anyone who's got a NJ tax number.

David, did you happen to get your brisket at Sussex Meat on Tuesday? If you did, you beat me to the last one by about 5 minutes according to the head butcher. I'm going up there later today for a 12 pounder that I'm planning on doing low-and-slow overnight for a Saturday lunch.

I find for butts or other long cooks that standard Kingsford (blue) ashes up and smothers itself. A few gently kicks to the legs drops some of the ash into the bottom but still, for overnighters, I go with Competition Kingsford. It's not easy to find but I get great, dependable and consistent...

Yeah, basically the way I have to operate here is we have ONE source of packers within 45 mins. I'll order on Tuesday, he'll call on Friday. His supplier will have brought him just the one he ordered, not a case that I can select from, since he has no call for brisket from has day-to-day...

After my previous HH brisket, my family and I have decided that we all prefer the thick crusted bark of low-and-slow and that's the method I'm planning to use this coming weekend. 210 degrees for as long as it takes to do a 12 pounder. My question is how can I prevent the thin end of the flat...

I always do Minion starts using about 10-15 lit on my older 18" WSM. I use water for shorter rib or chicken cooks but for longer brisket/butt smokes I use a Stoker for fire/temp control. When I let the smoker come up to temp using the Stoker system and then put the meat on, I got wild...

Isn't it harder to prevent temps running away if you start up with nothing on the grates? I'm basically using the meat as an additional heat sink to bring the chamber up to temp more evenly.

I'd rather not buy rubs since we have a pretty good supply of spices already in use around the house. I'd just like to tweak a little bit. Maybe layer rubs could work? I guess it's hard to describe how much/little heat I'm after, but basically enough for a non-spice-loving person to go...