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They lost me when they said the moisture helped the smoke penatrate the meat.

Hate to burst your bubble but range balls go further and spin less so they go straighter than the balls you probably have in your bag. That being said the new drivers are much easier to hit than the old ones. If you slice or hook don't use a high spin ball, I find more ProV1 balls at the course...

I have no problem keeping low and slow temps on my kettle by using the bottom and top dampers. With the use of fire bricks I can easily get 6+hrs out of a load of lump. I've done 16lb bone in pork shoulders, 14lb briskets, 40 chicken thighs, 4 racks of ribs, meatloaf, beer can chickens etc etc...

26" kettle will do everything you want.

You prop the lid to get a hotter fire. You raise the stone to get the pizza up into the hotter zone. I close the vent to keep the heat in and create a convection in the lid. Using 2 chimneys of lump I can get my kettle well over 600 degrees and pizzas cook great at high temperatures.

If I stuff chicken breasts I just cut a pocket in them and pin the pocket closed with tooth picks. Sear them quick on all sides and then finish indirect with the cut facing up. This way the cheese all stays in the pocket when it melts.

Wow never seen brisket at YIG before. I usually get mine at Lavergne Western Beef on Navan road.

I have a local meat packer that carries only Alberta beef and sells whole packers in the 14-16 lb range I could send one back to Alberta for you. A few years ago I had a discussion with a local butcher, unfortunately since retired and closed his shop, and he told me brisket can be hard to get...

Looks good. A couple thoughts for you: instead of offsetting the lid try raising it so you have a quarter to half inch gap between the bowl and lid, I use a couple old rotisserie skewers, and close your top vents. This will give you a nice convection in the kettle. Stretch your dough on some...

I'd go with either the oak or hickory. My personal preference would be the oak.

Let the brisket rest unwrapped out of the cooler till it's 160-170 degrees before wrapping it and holding warm in a cooler. Otherwise your brisket that was perfectly done when you take it off will keep cooking and be overdone when you go to eat it. Just describing a piece of meat as dry and...

3 pounds is pretty much standard around here.

I would find out what in the rub made it gritty and grind it finer before making the rub. Then what steveD said.

High heat is easy and almost fool proof. I do mine between 325-350. Put it on for 2 hours with lots of smoke, mesquite is great. Loosely foil, you'll get lots of juice, and depending on the size of your brisket start probing for tender 1/12-2 hrs later. I only do packers and they are usually...

I've used red oak and quite like it. I usually steal some from my SIL in the fall when she has cords of wood delivered for her wood stove.

We did a Berkshire at a pig roast a few years ago and it was great. Had a great pork flavour that they have bred out of the run of the mill commercial pig.

I love Mesquite with beef. I usually use oak, if I have it, for my briskets.

You've never seen fans fight at an NHL game? Seriously? Those dogs are trained for all kinds of things including sniffing out weapons and explosives. They aren't just trained to attack people.

So this is what my vet told me. If you run your head along the side just below the spine you should just feel the ribs. The recommended daily portion as stated on the bag is for that one dog that runs all the time and burns a ton of calories not for the average dog that eats it. You may also...

Yes go rare to medium rare and slice thin. Very tasty.