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Since this is my first brisket cook and the first time doing such a big cook I will try to get some pictures at various points. I'm still a bit unsure on times, I've been seeing anywhere from 12 to 18hrs on brisket and 10 to 16 on butts. The host would like the meat to be served by 6pm...

Good to know. I thought id read 1.25 to 1.5 per lb for brisket somewhere but there are probably a lot of ranges floating around out there. I just read about someone cooking butts for 16 hours so maybe I need to put the meat on earlier than I thought since the smoker will be almost full. ( I've...

I was figuring the brisket would take at least 12? hours, wouldn't the butts be done a bit sooner than the brisket since they will be smaller in mass?

I've been to smoke brisket and a pork butt or two for a family party this Saturday. It will be my first brisket cook so I am a bit nervous about that. It is supposed to be a 12lb packer, and I am going to do it low and slow around 250F. I am going to do a salt and pepper rub with some onion and...

I wrapped a pork loin once and after smoking at 250F until done, the bacon was nowhere near crisp. I tried browning it over the coals but it was a weave and it started sticking to the grate and unraveling. I was pretty ticked off. If I try that again I will probably finish it off in a HOT oven...

For the charcoal grate you could try ereplacementparts.com I ordered a vent kit from there to add a 2nd lid vent. They have parts diagrams too which are nice.

A month or so I was poking around on CL and found a 22.5 WSM for sale about an hour from me for $175. I already have a 18.5 but thought I could keep another one at the old man's house so Im not hauling mine around as much. He was going to look into it but got busy and when he got around to...

I just smoked a cut up fryer Sunday night but did it at 325 with an empty pan. Couple weeks ago I crammed 2 family packs of dark and 9 bone in breasts onto my 18.5 and learned that you cant cheat on the bottom grate. Got a few crispy edges so I have decided to add a middle grate by adding a 2nd...

I was kind of figuring that a good share of people were using their kettles and this is confirming that thought. Ive been looking at performers but I might have to wait til I move to pull the trigger. Lighting it elsewhere would sure make setup easier in the WSM.

That table looks interesting, never seen one like that before. I would like to get a grill some time soon but that could be a more portable option

I usually fire up my chimney on the charcoal grate of my WSM for convenience, but it makes setting up for the minion method difficult without another place to temporarily set the burning chimney of coals while dumping the unlit in the WSM. I have tried setting it on the grate of the mid section...

I thought the same thing. Once they turned it into a game show I lost interest.

Where were you measuring temp at? I have cooked halved spatchcocked chickens in 1.5 hours at 325-350 on my WSM. 4 hours seems like a long time. (I have smoked a 14lb turkey in 3.5 hours)

I highly recommend the 2nd lid vent. I added one to my 18.5" and this past weekend I used 2 chimneys full of lump to smoke some chicken pieces. I was able to run at 325 for the duration with both vents open and the door shut. It was inside my windbreak but the outside temp was in the low...

I have also noticed this. I try to position the grate so I will be pushing it in a direction between two of the tabs. Seems like less chance of it falling down. I usually only have problems when I put the grate on though.

In colder temps I use 2 chimneys full lit to get to 325-350. If I am doing a longer cook like turkey I will fill the rest of the ring with unlit charcoal. I use a mixture of lump and kbb for high heat plus some sustainability. I too propped the lid open, until I added my second lid vent this...

My sister works with microbes for her work and told me that it is actually the poisonous excretions from some bacteria that are harmful not just the bacteria themselves, so over cooking will not be safe in all situations.

Im a fairly big eater and I normally have about half a rack maximum with sides and what not. I had a 4th of July party last summer and I think I did 4 racks of St Louis cut for 10 people andx we had at least 1 rack left. I would think that 4 racks total and 1 decent sized butt would be plenty...

Last time I bought some I just got it at Menards. They had Hickory Apple Cherry and Mesquite in 6 or 8lb bags (I forget) in their grill area. The Local Home depot carries Weber so I picked up my pecan chunks there.

I stopped by a BGE dealer yesterday and after poking around it a bit I was not impressed. Unless I put it on the grate wrong there was only about 1.5 or 2" of clearance between the grates and when I pushed down to simulate loading the Rack it dropped another half to 3/4". It didn't feel very...