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This weekend i'm smoking an 11 pound prime brisket at 225 which I figure will take 12-14 hours. I generally do not foil. Normally i'd use 4 fist sized chunks of apple or cherry, but going texas style I bought some oak chunks. I've read oak has a stronger smoke flavor and was wondering if I...

I like reusing my coals. i'll clean it out if I have a long smoke coming.

that sounds a bit strange. I have the 18.5 and I can't say it moves much at all.

Whaa? I think the bank made an error in your favor monopoly style. Generally webers are priced the same everywhere and that should be $300. Congrats

Yeah. I understand it. I've tried both and I agree it's a minimal difference, but outside of the heavier fuel consumption and the minimal clean up, I don't see any downside to using water and it's easier to control for me and I do think the water benefits easy to dry out meats like brisket or...

They would be my guess too since most all wood BBQ comes after the initial combustion, but I thank anyone for giving us a try and telling us the results

I see it more as a protection against flare ups that could dry out the meat. like brisket for instance. I don't doubt that the difference is minimal

if you use the search function you can find dozens of threads on this, but in the end it's just a personal preference. I use water in the pan because I find it makes it easier to control the temp and I like the moisture and don't find the cleanup to be as terrible as others.

i have the 73 and it works great. occasionally loses it's signal briefly, but generally I can sit in my living room and monitor the temp. well worth it. can't speak to the igrill2

Wow. First class

I agree with bill unless you want to sear it before or after you smoke it

I'd hold out for a used genesis

Just saw them for sale at osh

i'm going to guess the problem was doing this for ribs which just don't work well with internal thermometers. maybe it's the lack of size? I don't know. I never find any discrepancy with pork butts, chicken, steak, brisket, etc. i'd also do the boil test for your thermometer to make sure...

this is what I have. works well: http://www.amazon.com/exec/obidos/ASIN/B000MRQAJG/tvwb-20 edit: kevin beat me to it.

exactly my opinion.

Ditto. Unless I'm going for high heat. I find it easier to get it up to temp rather than get it down to temp.

yeah, my wife got my 18.5 as a present, but I wish I had the 22.5. though I've always managed to fit everything I needed to do on the 18.5 even if it's a little snug.

I get them from Costco. some consider them too meaty, but I like them.

Wow. Tales of that cook will be told for generations.