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I learned early on that being a slave to specific temps is a great way to dry out meat. As others have said, ditch looking at the temp... don't even use a thermometer to prod the meat so that you're not tempted to peak. I will also say that jumping right into brisket is a bold move. Very...

To avoid this I fill the ring with lump, but I'll use a handful of regular K to torch. It doesn't crackle.

when I grill I use the Weber cubes, when smoking I use a simple BernzOmatic map gas torch.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: On the FoodSaver topic, I've read the reviews and they have not been stellar. Having said that, I know a lot of folks on here use them...

Cowboy is dogpoo. Better off just using regular K.

I slice/pull & then freeze individual portions using Foodsaver. As for reheating many (including myself) use the approach of boiling a pot of water, turning burner off, then dropping one of the aforementioned bags of frozen goodness into said pot of boiling water. If I'm reheating a lot I...

Kingsford def. provides the most bang for your buck. I'm still a little bitter that the new "formula" seems to have reduced the quality.

ehh, I'm far too lazy to bolster my temp. skills. I prefer the lazy sloth route of plugging in the Guru.

From my experience Stubbs doesn't seem to burn as hot, but it lasts significantly longer than Kingsford & even Royal Oak lump. These stories of waking up & having random temp issues is why I heart my Guru. Set and forget even in horrible weather conditions.

I refuse to use Kingsford on the smokers because it burns far too rapidly. I use kingsford only for grilling & lump for BBQ. Wicked Good makes lump briquettes which is my preferred fuel for my smokers.

The sole point of the water pan in my opinion is that it helps with heat control. Doesn't do anything regarding adding moisture to the food you're cooking.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean: Two words... Royal Oak ! Them blue bags of kingsford at full price are expensive and smaller briquettes than ever! </div></BLOCKQUOTE> I used...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MaynardO: You think she is a pig now wait till winter. </div></BLOCKQUOTE> Agreed, winter cooking + Kingsford = quick burn This is why I also...

How long do you plan to cook? You will prob. have to add a little water during cook... I use one of those watering buckets designed for plants. The long narrow neck works perfectly to get in there.

I put the probe into alligator clip & clamp underneath the top grate. http://www.thebbqguru.com/prod...lip-%252d-5-pk..html

Sounds about right to me. Ever since Kingsford changed their formula I've found that their briquettes burn rapidly. I no longer use Kingsford for smoking purposes because of this... only use it for grilling because it's still cheapest option.

I actually use a fermentation bucket for home brewing: Click Me

I swear by it. Coals get lit, Guru gets plugged in, and I am 100% done even thinking about the temperature. ATC systems are definitely not necessary, but I find it very comforting that I never have to deal with vent positions. Plus, overnight cooks are a super easy when you never have to...

and that's why I love my guru. I don't have to ever worry about checking temps. Not to mention that New England weather is far from consistent, so the Guru helps me ensure perfection. Plus it allows for a full night sleep when cooking overnight. I disagree that it takes the "fun" out of it...

I have found that not covering the WSM and keeping vents/door open prevents mold. Constant fresh air flow avoids mold entirely.