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I figure on 8-10 hours in the standard pan, depending on wind and how well I've controlled temp. I usually let it get pretty low toward the end as it's less to dispose of.

You got that right, Chad! I was raised in Sheboygan Falls (pop. 1281 at the time). We had 2 butcher shops and 2 grocery stores with meat departments and they all made their own brats. A 20 minute drive to get you to at least eight other brat sources (not counting Johnsonville), and probably...

Thanks for the info, John. I've been meaning to work on the boneless/skinless breast recipe that Chris has in the cooking section. I cooked them once this way, but I think I brined too long. The flavor of the meat was fine and they were moist, but it came out with an odd texture that my wife...

I did two racks of bb's on saturday using a modified 3-2-1. I learned a lesson - size makes a difference! The larger rack was just right coming out of the foil; the smaller rack was just starting to fall apart. Everyone in my household prefers ribs that have been foiled. The hardest part is...

I'm just starting to experiment with lump and so far I like it. Put me down as a Mary Ann kind of guy. My favorite episode is when Professor makes a big offset cooker out of bamboo . . .

I have tried onions, apples, bay leaves and more in the water pan. My suggestion is forget it! It might smell good while cooking, but none of that flavor seems to reach the meat.

Actually, brats do pretty well at smoking temperatures. Do a search for "brat boats" for one of my favorite ways to cooks them on the WSM. By the way, I agree with your assesment of Johnsonville brats and I grew up about 5 miles away from them! The good thing about the extra fat is that it's...

Alittle cool here in Wisconsin, but the sun is bright and the air is fresh! Ribs were last night, along with a chuck roast (just for the heck of it). Today is is ABT's and chicken, with maybe an overnight butt to follow.

Welcome Michael! What does your nose tell you? See if you can smell the smoke even though it might be "invisible". It's working! I love the smell of well-burned hickory.

Chuck roast and maybe a couple of butts. Although my family's been begging for ribs lately . . .

Bourbon and hickory smoke - that's the ticket. Lately I've been on an "Asleep at the Wheel" kick, but music will span the range. I like to experiment with food, drink, and music!

I heard Brinkman had to change the design after a lit coal dropped out of the hole and started a fire. Apparently instructing people to put the cooker on a non-flammable surface just wasn't enough.

I have used prunings from my apple trees and they work okay. Steer clear of the twigs - try to use the larger (thumb diameter) pieces. I have sometimes experienced a "dirty" flavor. Not sure if it's because of the high bark to wood ratio or not letting the wood dry out enough before use.

The only time I would consider meat to be unsalvageable without tasting first is if there is a concern about food safety. I agree with Jimbo, mark the door. I ahve also had the knob virtually fall off because I would always turn it the same way. Now I'm more careful; left when taking it off...

I usually foil the inside. Never have had trouble with water wicking onto the coals.

I agree. Nice job and nice presentation in the video.

I threw a commercially cured corned beef on last night for a few hours. Finishing it up in the oven right now for dinner.

I agree with all that have responded before. In addition, it takes alot of calories just to convert water to steam (heat of vaporization). this has a further stabilizing effect on the temps in the smoker. I'm not sure about water vapor condensing on the meat surface. There'd have to be an...

I have a 4 lb. Brookefield Farms corned beef that I'd like to cook on the WSM. I'll shoot for a dome temp of 250. How long should I plan on the cook taking? What target temperature should I look for in the finished product?