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I would hold off on the wood, just charcoal. My wife doesn't like smoke on poultry, she says it makes it bitter. Her taste buds are ever on point, so it's okay by me. I use the rotisserie for turkey now - lump, no wood. The skin is golden like it should be on Norman Rockwell's table. Everything...

I have a Meater and a Meater+, both super finicky in charging and especially connectivity. I do like that I can get temp readings on the Meater app when I am not at home from the phone, but honestly that feature seems to work on every tenth cook at best. Just wildly unreliable. I also have a...

I got that brisket deal also and mine took 22 hours to cook. I had to wrap it in foil for the last two hours because I was in a long stall at about 176 degrees and the natives were getting restless. Once it was (finally) done, it was great. Great price. Also the longest brisket cook I have ever...

A Farberware rotisserie! We had one - scorching hot bright red electric elements and meat juices dripping down, sizzling the metal below! Thanks for the memory - I loved that thing!

I do not own a pellet grill, but I do have a pellet stove, so we buy and store 4-5 tons per winter. I always store them in the basement and on a pallet, almost two tons on each pallet. I sometimes see moisture damage on bags as I stack them in the basement, but almost never is a bag damaged...

I cook the Thanksgiving turkey every year on the rotisserie over charcoal. It's a lot moister than I any other way I have found to cook it, and that includes even a few low and slow turkeys in the WSM. We just touch it up with some butter and Bell's, not much more.

I like the powder better but I have used the liquid because the store was out of powder that day and it worked fine.

I like Bar Keeper's Friend for cleaning and then a stainless steel polish for polishing. Beware of the temptation to use an abrasive pad to accelerate the process...

Yes. I have a brand of lump that runs to pretty large pieces, and I was having a lot of frustration keeping a good temp overnight. I switched to briquettes, and things are better. I mostly use the coffee can method of lighting the coals, and that method relies on the adjacency of the charcoal...

My wife's car is the better of our two cars, so I wanted her to have a dashcam. I had a front and rear cam system installed at our local car audio shop where they do all kinds of installations like that. I'm not sure I would get that particular model again, but I would have a professional...

I agree on the indirect heat and also on the 350 degree temp. I have cooked a lot of prime ribs on the WSM following to some degree the herb crusted procedure here. I am obsessive about the done temp when doing so. I have a bunch of thermometers, so anything will work but I would recommend...

I used these last night into today for a 19 hour brisket cook. I'm pretty happy with the size of the briquette and they burned a long time. I loaded an 18" WSM at 5:00 pm and had to reload around 10:00 this morning. By then, the ash had filled most of the bowl beneath the charcoal grate, so I...

Are you cooking a whole brisket or just the flat? 6-8 pounds sounds small for a whole brisket, probably about right for a flat. My first time I cooked just a flat and it left me wondering what all this brisket fuss was about to be honest. Now I cook whole brisket only and have cooked many. As...

I have done baby back ribs on the rotisserie over lump which runs really hot. They took right around one hour, but honestly I prefer them 3-2-1.

Thanks Louie, I will look for those. And thanks to all for responding. I like the Wicked Good lump for most purposes, but the pieces run pretty big and the WSM just does not behave well with those especially on marathon cooks. So great suggestions here as always!

Has anyone tried the Royal Oak "super size" charcoal? I saw this for the first time in Lowe's yesterday, but I have not bought any yet. The bag says the briquettes are 50% bigger. My WSM prefers briquettes, but the normal size is consumed fairly quickly, so maybe this would be an option. I'm...

I have been using the Meater for a few years, mixed results. Most of my problems relate to connectivity, or lack of it. I recently got a new phone and the Meater performs much better with it, as do my other remote thermometers. So if you have a choice of phones in the house, i.e., if your wife...

I have roto'd turkeys over charcoal in all kinds of weather - zero degree, blizzard, all good. I'm not sure about the gas though, it's not what I use. Myself I would stick to the plan.

I have re-used lots of wet charcoal. Put it in a bucket so it gets air and let it dry out for a few weeks or so. Once dry, light and enjoy.

I use water, I guess that is my version of KISS since that is the design of the cooker. I found a stainless steel pan that fits at a local market some years ago, and that is holding out. Like Chris, I use water when I am cooking at a low temp, I foil the pan when keeping the temp higher.