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Or what I try to do is make my cooks worth all the time and effort by cooking as much meat as possible with each event. If I want to cook a tri tip or a chicken I will do my best to find other meats or more of the same to cook at one time and just freeze the extra to eat at another time. If...

Tim I would like to know what the temp of the meat was when you pulled it off the cooker. Did you happen to check it? The reason I ask is because you mentioned that the flat was a little dry. At a 9 hour cook it is possible the brisket was under cooked. Sounds crazy I know but sometimes what...

Franklin states in his book that he cooks briskets at 275 but he also states that he is doing this on huge cookers and that if your cooker is a backyard cooker 225 would be more appropriate. Not a quote but that's what I remember reading.

Speaking of oldies how the heck are you Bryan? Its been a long time since you ruled this forum.

Great advice George, Thanks

Excellent! I make Tri Tip Texas Red quite often, I love the stuff,

Awesome, Thanks Bob.

I have the Cajun Bandit Rotisserie Ring that I like very much. Well built and fits great on my kettle. I also use the DC powered rotisserie motor as it fits well with the short motor mount that came with the CB ring. I would like to have the option of using my Weber AC powered rotisserie motor...

I purchased the Slow n Sear and use it mainly for reverse searing steaks and all indirect grilling. I also bought the Drip N Griddle Pan mostly for the purpose of catching drips and keeping the indirect side of my kettle clean-that and directing the air flow away from under the meat. I have been...

Looks delicious Cliff. I do that quite often when I make my Tri-Tip Texas Red (no Beans) Chili.

I have always believed that people put to much interest in finding the "perfect" rub. To me these are just spices. I may be different then most but I can barely taste the difference between many rubs. mostly only the level of salt. That being said I make all my own rubs and to tell you the truth...

There are Catering, Vending and Commercial BBQ forums on the Smoke Ring site. I don't believe Chris would mind my sharing that info.

Wow, good catch Jim.

I think the stack might be to long. If it is then its possible colder air will sit in it forcing the draft to revere or at best hang up a bit.

How about foiling the bowl opening straight across rather then within the curvature of the bowl so when upside down the rising heat will deflect off of a straight piece of foil rather then get trapped in the bowl?

Try it and let us know of your results.

I'm not big on foiling meats although sometimes its necessary but I have found with the chuck roasts I have done they always dry out if I don't foil.

If all 3 will fit on the top I would go that route. Its easier to manage not having to remove the top grate to get to the bottom one and they will cook at the same ambient temp.

You have learned lesson #1. Don't take the manual too seriously. You already have or will very soon learn how much charcoal is needed for the job at hand. Several factors go into how much fuel is needed so there is no magic number but it sounds like you have it figured out.

Yes it is a lot of work but I would try it at least once if I were you. There's nothing better then going authentic if you ask me. I am a stick burner and I like my bbq to require work. I'm not a set it and forget it guy.