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Mike I just start out with 12-13 lit coals using the minion method. All vents open until it reaches about 200. Then I close 1 bottom vent and the others I close to about %50 and %25. Just make further adjustments from there as needed. Top is always open.

Gettin there..

Actually you have that backwards Dan. It's hotter at the dome than the grate. A 250 dome temp is the pretty standard temp for most cooks. Post your questions here too. That's how you learn. Had plenty of help from here when I was just starting out.

Whoops thought you were talking to the other Bill about foiling, never tried foil.. I just bump up the temp towards the end to get the bark firmer. In the past when I've let the pan run dry by accident I've gotten a real unpleasant smoke odor. Which I imagine can't be could for the taste.

Absolutely....Against the law to not do burnt ends aint it?..lol.

Don't usually get them there. But my usual place only had bigger ones. Wanted one around 10 pounds or so.

Got her in about an hour late at around 6 or so. No biggie.

Pretty much do the same thing.

Dan that's kinda low imo. I shoot for 250. You would think I would have at least one working flashlight in the house, and the outside light is burnt out. Had to use a candle to see what I was doing...lol.

Fat up (always a debate..lol). No flipping, foiling etc. Put it in and let it do its thing.

I've only done one before. It was ok. What temp are you smoking at? I'm throwing mine on around 4:30-5am or so for dinner.

What's cooking this weekend...? First cook in a looong time.Throwing in a 10.5# brisket (9# after trimming). Had grab one from Walmart, so I imagine it's a "Select" from Excel. Looks decent enough though. Throw the rub on in the morning and in she goes.

I had a situation where I had one that hadn't thawed all the way and someone on here told me that they do/have thrown the briskets on while they are still partially or completely frozen.

I still use the KISS method for all my cooks. I figured it was good enough for all the ol' timers back in the day it's good enough for me. No foiling, mopping, flipping etc. I just throw whatever the meat is, in and let it do it's thing. Ribs and butt get a light coating of sauce after I apply...

Same here...never had a problem.

I was too...But lately it was getting so somethings wouldn't wipe, most often it was burgers that would leave hard to remove stuff......I'll just steel wool it and re-season it no biggie.

Do pans normally have to be re-seasoned?

Thx.......

Didn't know what forum to throw this one in....But here I am. I have a cast iron pan that was unseasoned. So I seasoned it up and have been using it quite regularly for a year or so. Recently the seasoning has started to flake off. Could soaking the pan in hot soapy water caused this? I've been...

You'll be hooked. Too cold to smoke? It's never too cold too smoke! Now get out there and fire it up! (using my best football coach/Belushi voice..lol.) Smoking in the winter is great, my favorite time of year.