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The right answer is cut a steak in half. Do a side by side taste test. What you like is the right answer.

Welcome Clay, nice post. http://www.bloomberg.com/news/...stroys-pastures.html For those looking for more details

the US heard has not been this small since 1952. Nuff said.

As Kevin said it just does not matter. I get this question all the time. As the nice T Shirt Harry Soo sent me says "It's done when it's done." People desperately want to make BBQ a cupcake recipe it's not. Done is temp and tenderness. I know comp cooking and striving for perfect just in time...

Silverdale is a nice part of the country. Temp and Tenderness are king. BBQ is not a cupcake recipe.

From the side with the probe right in the middle. IMO.

You need good fire skills for a long cook without a controller on the ranch. Without a controller six hours is average. Longer go with a controller. I've found it very stable on temps on a long cook. My approach is split the fire on the edges and cook in the middle. You can use two charcoal...

I so wish this rumor was true. I've seen the 2012 catalog and there was no 14.5" in it. Which makes me sad )o8

If your careful and don't peak an 18" will go 18 hours with Kingsford and the minion method at 225F without any controller. Although I've not done that in a long time as I don't cook at 225F any more.

I'll bet it's creosote unless the lid sustained mechanical damage. I clean as little as possible. My favorite tool is a ball of foil to clean the grate.

Wow it's coming up on 10 years of WSM use for me. I still use WSM's for home, teaching and the occasional small group cook. Love the ease of unattended overnight (without a controller.) I've owned a lot of big cookers over that ten years. I used my two Ole Hickories and Jim Minion's one to...

I have had many 2002 Vintage 18" and bought a 22" last year. I would have to have some very special space considerations to ever buy another 18". The 22" is very fuel efficient in my experience. Only problem was the door handle screw did fall out. No biggie.

My 2002 Vintage WSM's are on the original everything and they have seen a ton of use and lived outdoors in the Pacific Northwet for most of that time.

The decline of Brisket. Ten years ago USDA was strictly a guide to marbling not flavor. Having cooked, taught and won coast to coast I've noticed a speedy decline in Brisket quality. Ten years ago a USDA Select grade IBP Brisket did take first place going against world champions and USDA...

Time is only a rough guide temp and tenderness are king.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Monty House: 1. Meat won't absorb smoke > 140 < 192-195.) </div></BLOCKQUOTE> That's one of my favorite internet myths confusing smoke ring with smoke...

I've been using these since 2002. While cleaning them this morning I noticed some corrosion on one. Held it up to the sun and sure nuff there were pinholes of light. Oh well 8 years of abuse in the Pacific NW is a good run.

In the Seattle area Lowes has it for $6.99 bought ten bags yesterday.

Good BBQ needs to be moist, tender and have good flavor before you add sauce. The method has nothing to do with it. A great pitmaster starting with quality meat (a must) can achieve great results with either method. There are too many competition wins with both styles to declare either the victor.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R. Hanson ("Rondo"): Cut 'em in two and take them outta the fridge before you go to bed ... that way they'll be 75* before ya start smokin...saaaaaves...