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Time is more a function of temperature used than anything else. I tried 225 f one time and it took 21 hours. 14 lb-15 lb brisket. I prefer 9-12 hours at 275 F Can't say I recall it being any better or any worse just it took a damn long time. Quite possible at that temperature that the...

Not that hard to cure them , smoke them, and slice them.

Stubbs was the same thing as cowboy all-natural...... It was manufactured by Cowboy charcoal. They changed the name and transitioned their retailers to the cowboy brand in 2019. Which is what I use today Walmart carries it. So does tractor supply sometimes. Cowboy charcoal was purchased...

Yogurt is used as a base for sauces and gravies in many parts of the world, particularly the Middle East. It imparts a tanginess. Doesn't seem to be used too much in the US really for some reason. But it's not that much different from say the sour cream that's added to stroganoff.

Blasphemy I know..... But the way that most steaks are actually best cooked... Is to pan sear the outside and then cook in oven at 300 or so.... Where you can control the temperature. Temperature of grills 750 F are really too hot and hitting the right interior temperature is very hard to...

I don't need ridges I don't like ridges. Small briquettes with ridges are designed to burn fast and hot for grilling. More surface area. That's not what we do we smoke we need long and slow... And the big pillow shaped briquettes are best imo. I disagree with the earlier comment... People...

While packer briskets don't fit great, I've done them up to 20 lb on my 18-in WSM. You simply put something under the middle of them and curve them until they shrink enough that they fit between the handles without it. I use a curved Weber rib rack because it doesn't block the heat to the...

I don't use them When i had kid playing travel ball our organization would host tournaments to make money .... We cooked and served some kind for concessions that were made from sirloin tips and they were pretty good. Personally I usually cook extra and then I just vacuum sealed them and...

Anthracite coal .... Is perfectly natural. It's just not something some of us want in our charcoal. Once lit an assed over Kingsford is fine but the lighting of it is awful. It is the smelliest with the most white smoke. But my biggest complaint with Kingsford and other charcoals is they want...

Just a update sort of on the issues..... Want to use mine the other day and it did not work at all. Replacing the cable it worked great. Cable connections are the problem, corroded it seems. No amount of wiggling and plugging got it to work. Probably not gold-plated......

Don't worry about drilling into your smoker there's so much grease it it's not like a grill. The smokers not going to rust because you drilled through it.

Usually purchased corned beef is significant water weight in the meat..... Because they've injected it untill it's squishy. 20- 30% Solution. My results have always tasted better to me... Simply curing my own using Morton tender quick in the refrigerator. Only takes a week... Maybe preservative...

The WSM is a good smoker. For certain size items. It was a great starter smoker when it was 200 bucks. It is not at current pricing it's simply too expensive for what it is Imo. It is however extremely portable .... There's nothing else that can touch its portability because it's so light...

Mine had some other kind of corned beef last weekend. Looked good though was big. 4-4.5 lb sections... Unfortunately I just made my pastrami for now..... I tried rump roast this time. Most of your deli types are actually made from round and say so on the package. I'll check and see if they...

I have a temp spike as well. It's great for several things since it's good to 500 degrees. I use it in the oven in the kitchen..... My one complaint so far is the battery goes dead between uses. Lithium batteries would not so it's a circuit problem that has parasitic drain. It's actually in...

Nice. My 18 can run 30 hrs on single load of charcoal using atc and blower. ..and i dont use water...so.. door isnt really even needed. In fact opening it throws temperatures off , make it spike high. so you really should never open it

You can easily bend by hand to match curve. Small ss screws/nuts

Seasoning is part of the blackening because it actually does get charred. I think a lot of the charred taste comes from charred seasonings. That layer of seasonings also protects the surface of the meat from getting burnt/dried out with the quick cook. Like anything else there's a Continuum...

I don't get it quite that hot. But it's pretty damn hot. I've melted silicone handle grip (they're not real silicone real silicone melts at about 2500....) But these cookware items tend to melt over 500... And so it's pretty hot. . Cast iron should start to turn red at about 900 F. I've had a...