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My high heat briskets always come out great. Cooking them 16 hours did not produce a better product in my opinion.

Just rehabbed my 2002 Silver C. Replaced all the gas parts and flavorizer bars, cleaned (not "restored) everything on the inside, and let her rip. It doesn't look new and the inside definitely looks like it's had a lot of use, but everything that touches food or contributes to cooking is new...

My WSM is pretty easy to dial in at 225 without water.

Haven't used the notch since I did it, but I know it's there if I need it!

I wouldn't do it that way, but then what do I know? A hot & fast brisket is done in 6-7 hours, so why not cook it all the way and warm up the next day? And how do you do burnt ends using that method? These guys probably know more than me and I'm not disputing their method, I just don't think...

I occasionally do the refrigerate, warm in the oven and slice the next day thing and it comes out great, but it's always finished cooking before I put it in the fridge. If it's not probe tender and you're going to finish in the oven, I suggest you do it right after you take it off the smoker...

Here's my camping setup for 4-5 days. In this pic I'm with buddies who brought their bikes on trailers and brought the cookers. When they're not there, it's cold packed food or restaurants. I'll have to look into some of your smaller toys!

My Smoke EZ and Hunsaker Vortex Plate.

Case, I also do a lot of camping but none of your stuff will fit on my motorcycle!

Not that I know of. I think most people don't; I've registered around 10 that I bought used and none had been registered before. Why don't you want to register it?

+1 on firing it up now; I use mine year round. Congrats! YouTube is good but this is the best place for WSM advice!

I partially fill the ring with charcoal, put wood chunks around the perimeter, finish filling. Then I take 10-15 coals out of the center, light and pour them back in. I don't think there's much difference if you fill completely before adding the chunks as long as they are on the perimeter and...

I swore I would never have a pellet pooper until the Green Mountain Grills Black Friday Sale. I have a price point for everything. Chuck, assuming you bought it, enjoy your Traeger while chanting, "Damn you, Home Depot. Damn you, Home Depot."

+1 on Harbor Freight. I went in to buy a $17 propane torch and it cost me $65! Damn Inside Track Club!

Sliced brisket starts to dry out when it cools. If you warm the slices CAREFULLY in the microwave they will moisten up a little. Easy to mess up in the microwave though.

Cooking one tonight; thanks for the ideas. Just hope mine turns out as good as yours!

Never separated the point and flat BEFORE cooking. Also never trimmed a brisket that much. Looks great!

Gotta make burnt ends. A little sauce, a little rub, and into the smoker in a foil pan or cast iron pot for about an hour. Your guests will love it.

That website is in my favorites, but RIBS!!!???:confused:

Someone posted on another site that he says Happy Holidays because saying Merry Christmas insults those with other beliefs. I don't want to start a "Happy Holidays vs Merry Christmas" discussion, but when I say Merry Christmas, I'm not insulting anyone, I'm just telling them to enjoy the season...