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Couple of quick questions: 1) Is your pit out of the wind? It needs to be. 2) What are your vent settings? Top vent and side vents? 3) Is it possible your Kingsford was stored in a damp place?

Hello Tim, Welcome to the board. You sure it's not the wind sucking the heat out of your WSM? Lot's of folks have had luck with the water heater jackets. Also check out this link: Cold Weather smoking It has some very good tips for operating in inclement weather.

Richard, I've done this cook several times. Don't worry: The tibs on top of the brisket is great. The pork fat bastes the brisket and adds a nice taste. Absolutely no problem. True, watch your cook times but if you're not in a hurry don't worry. Follow Kruger's advice about the trimming...

Couple of tips? Preheat the cooler. ONe way to do this is to fill it with hot water from your bath tub. Susan Z also came up with the idea of putting it in front of a heating air duct if you have forced air heat. Also, if you're using heated bricks to hold the meat longer put towels...

I once went 12 hours with a heated piece of Belgan block. By all means rest your brisket in a cooler.

D'Oh.... Just figured out why my search for a recipe didn't work.... There's only one L in enchilada. Smart, smart, smart..... dumb.

Thanks Kevin, It was the enchilada making procedure I was after. Just seemed to me to be a good way to use some of my leftover chicken, chuck roast, whatever. I've been reasonably successful with my mole sauces in the past but if you post it.... I will cook it. You haven't sent steered me...

Hi ya Kevin. Thanks for the help. Thing is I don't know enough about them to say. When I think about the ones I've liked best they were smoked shreded chicken in a mole sauce. Beyond that.... haven't the vaguest idea how these are done.

Hi. Difficult for me to admit but I have no clue how to make Enchilladas. Would some of you kind souls please educate me????

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by UPL: First, I installed a thermometer in the lid as per mods page, used a ? from amazon, but I can't seem to get cooking temps up. Double checked with my Fluke digital thermometer through lid vent at...

Erich, Dale's idea makes sense. Also, I always let the rub sit over night. I've done that with a mustard slathered and it worked fine. How fresh were your spices? I've had cayenne go weak on me once or twice. Here's a question. Did you cook fat side up or down? I'm reaching here but...

What is the problem with using iodized salt? I've read this several times and always followed the advice without knowing why.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O: 14.5 lb brisket to 185 in 12 hours go figure. <HR></BLOCKQUOTE> Wow. How did the meat feel when...

That's what I'm thinking. I'm also going to put a heated brick in my holding chest. That way it'll continue cooking in the chest. 14.5 lb brisket to 185 in 12 hours go figure.

Hi, Need a little help folks. Gotta decide whether to keep a brisket at 190 for 3 hours using the guru ramp mode or pull it at about 185 and foil. Cook went a little (much faster) than I expected and need to do stuff with kids starting at 10:45. Thoughts on tradeoof between a less tender...

Frank, Don't worry about it. K Kruger knows what he's talking about. I don't know a whole lot about pork but I've been in your situation w/beef many times (before I got my guru) and things turned out fine. As far as whether it comes out dry or not... I believe there's a little know...

Thanks. I never would have considered using hte kingsford as starter fuel. Great out of the box thinking! Thanks. Makes pefect sense.

Well I know I promised not to but: - my butcher called and said he had a 14.5 lb packer a customer didn't pick up. Offered it to me for $20. - it's supposed to get close to 50 degrees here today no wind. - my guru repaired itself in my refrigerator this week. So I'm doing a 14.5 lb...

Hi two questions. 1) If using minion with lump how do you know how much lump to use. I'm used to counting briquettes and this will be my first time out with lump. 2) Is there anything special you need to do when lighting lump? Just follow my normal chimney lighting process or does it take...

Hello Bill, Sounds like you're doing fine and the earlier posts are right on the money. One piece of advice I learned the hard way. When you go to add water to your pan, if it's nearly empty, DO NOT use boiling water. I did that on my first overnighter. The latent heat in the pan...