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congrats on the new rig

I don't know if I would cook true barbacoa but I would def try a cooked taco if offered. Awesome cook.

I need a kit like that.... Can you email that link to my wife? ha

yea i could eat that! Great cook

hey Joe- I know about those warm Texas days... haha As I said before there are thousands of ways to cook on the WSM and BBQ in general. No real wrong or right its just what works best for your cooker! While Harry is an amazing cook I don't personally subscribe to the method he wrote about. I am...

Is living in a world with out bacon a world worth living in?

I have also noticed buried wood burns more completely too. I normally bury 2-4 chunks and throw one on top of lit when starting. I am a Texan and beef is king here but in my opinion pork needs at least a basic rub... That's just me!

the performer comes with a fancy lid bale to hold the lid when not on the kettle!!! Bummer. I would try to "kettle hug" it back in place. To get it perfectly round again is tough. If that does not work you may be needing a replacement lid...

phil what kettle are you cooking on? Black with some white specs? Would love to see some pictures or if I missed it a link to a thread where you talk about it!

TJ's dough is a great option. I like to make my own dough but normally don't have enough time! We use it regularly at my house!

Looks really good. If you don't mind me asking what did you pay for a prime brisket? They run about $7/lb here. Great job.

congrats! My brothers birthday is 10/10 as well!

I put a motion sensor light in our garage. basically just change out the light switch with the motion senor. It turns on when it detects motion and stay on for 3 minutes. You can manually turn the switch on and off as well. I had to take the standard switch and the reconnect 3 wires. Really easy...

I wrote above in December of 2014 that I was not that impressed with Pecan lodge. As I stated above I wanted to try again to see if they had an off day. I think my hunch was correct. I went back to the lodge yesterday and the brisket was much better. If you look at the brisket in the pic I...

I have experienced over smoked meat one time. I always reverse sear my steaks on my WSM then propane grill. I smoke my steaks for roughly an hour at 185 degrees on my WSM then take them off and fire my gasser up to 600 degrees and sear for 2 minutes per side and then check internal temps. I...

I wouldn't recommend cutting off the entire fat cap but I would def trim it down. Real big fat caps don't render well and insulate the meat a little bit

I think 12 hours will prob do it at 300 degrees..... the earlier you can start the better. foil and put them in cooler and they will stay hot for 3-4 hours easy better safe then sorry

my dad had a tractor sprinkler when I was growing up. He used it a lot! pretty cool sprinkler idea!

the vasconia pots fit better. The imusa most of the time requires you to modify the top of the pot. Did the imusa pots ever go out of stock? I always thought they were around? maybe I am mistaken!

There are literally a million ways to cook on the WSM and to each his own I just wanted to share what has worked for me. I've been running a wsm for a few years and never mess with the top vent. I cook with it 100% open 100% of the time. When I need to make temp adjustments I always mess with...