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Maybe you are catching a pocket of fat. That will give you a different reading then when meat only?

I have done beef ribs several times, mostly with my homemade beef rub which consists of several herbs and spices. A few months ago I did what my wife and I consider the best ones we have ever tasted. This time I only used Salt and Pepper. I don't remember how many hours but I smoked them in the...

Yea its hard not to get a great smoke ring with a Lang. It produces the best BBQ I have even tasted. I love mine!

I use a technique I came up with many years ago before I bought a Weber chimney. I fill the ring with unlit charcoal and then I hold a single briquette between my thumb and first finger and light it. Once it gets grayed over I place it on top of the unlit and wait for the WSM to reach 225...

Man o' Man I want some of that!

Yea I remember seeing it more then a couple of years ago.

I don't think its safe to be anywhere near Levi Stadium today-unless you want a contact high that is. The Grateful Dead just did a two day concert there over the weekend and I am sure the cloud of Pot Smoke has not yet cleared the parameter.

On the newer Weber Roto rings they have done away with the three tabs holding it in place and have incorporated a snug fit similar to the CB ring. This eliminates heat/smoke loss and the need for a gasket. I have the CB ring with the cordless motor and as others have stated have had no problem...

That was a fun to watch video. Interesting results on the wrap test.

I have eaten at Dickey's here in my area several times, always for convenience, never for pleasure. I have never tasted nor smelled anything somewhat resembling smoke. I don't believe they cook the meat there and if they do its probably on an electric cooker.

I have used lump for low n slow cooking with no issues. As stated, Using lump does take a few more minutes prep time then briquettes because of its inconsistent size. With briquettes you can pour them into your charcoal ring and you are good to go. With lump you need to strategically place each...

Agreed. I believe cooking corn on low heat will only dry it out. Matt's suggestion makes sense to me. Or you can always make cooler corn. I do that often then throw it on over direct heat to add a little char.

Great color on that bird Frank. It may not make a difference but would hanging it breast down help the juices to moisten the breast?

I'm seriously considering letting go of most of my arsenal as I am converting to cooking with wood only-No more charcoal. I am of course keeping my Lang 60 Deluxe but would like to free up space and get rid of my 18.5 WSM (2008 model), Jumbo Big Drum Smoker (85 gallon tank), older version Weber...

Jim for some slices of that brisket I would make you 5 buckets of it. :wsm22::wsm22::wsm22::wsm22::wsm22:

Darn I want some slices of that Jim. That is a Masterpiece!!

Wow! Long time no see!! Yea so where is that Little Red Bullet?

When I have cooked large briskets on my 18" WSM I have been able to wedge the piece as a whole in between the handles of the top cooking grate. Depending on the length of the brisket this might initially bow the meat by lifting it off the center of the grate but in time the meat shrinks and the...

Right On! Looks like excellent reading!

Stefan I have held brisket and PP in a cooler with plenty of towels for 3.5 hours and the internal temp was still well above the level of concern. In my experience the bark has softened up a bit but not enough to make a difference in my book.