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I must say I have been thinking about picking up the Harbor Freight flamethrower, but more for burning weeds. Shame on me for not thinking through the barbecuing possibilities until now.

On the economics of it, I've been seeing whole briskets for $3.49 at Costco often lately, and I have a local butcher with a similar price. The flats for some reason are much more per pound, like at least double that. I don't know why. We paid around $35 for our last one. It's a great deal on...

So I've cooked many turkeys in the WSM, some low and slow, some not, but all good. However, I have not done any in several years because there is just no going back from a turkey cooked over charcoal (Wicked Good lump this year) on a 22" kettle rotisserie. Cooks really quickly, and the moisture...

Chimney starter over the side burner. I use cubes when camping though.

I've been using this ThermPro for 3 years. I cook in all kinds of weather including snow and rain so I don't baby it although I know I should. The thermometer is quick to read, visible and accurate. $11.89 right now at Amazon.

I use Wicked Good lump. Large pieces, long burn with low ash. Keeps a nice steady 225-250. I've tried a long cook with Kingsford only and the ash filled the bottom, choking off the air and causing the fire to go out. Funny but when I use that same lump to grill something fatty like a rib eye...

For me, the WSM arrived a few years before the kids did. The WSM is still here, one kid is off at college, the other not far behind. So it can be done with little ones. My wife is a great cook and most of what she cooks requires a lot of detail and attention, stirring, adding, measuring, timing...

Brisket Friday night going into Saturday. Came out great; more leftovers tonight. Funny thing about night prep is that by the time you realize you're short on something necessary (like peppercorns) it's too late at night to go get some (like 9:00 pm). Not a problem in the end for this one but I...

I had a few bags of a store brand charcoal at one time stored with some bags of Kingsford. After a few years, 4 or 5 I think, I opened the store brand bag and found that the charcoal had pretty much disintegrated to the point of being unusable. Never saw anything like it. Not wet, and the...

Wait, what? Is there a restriction on burning, no supply, what the heck? Where is this? God forbid.

I concur with Jerry on not using the smoker on the wood deck if you have a choice. I stopped doing it after I watched the sparks fly at night during lighting. That was concerning, but I also was concerned about animals maybe nudging the grill over during an overnight cook when I am sleeping. The...

I was grinding a lot of flax seed some years ago so I got this spice grinder. Makes short work of peppercorns.

I also use the Behrens bucket and I dump the live coals in and cover it. I leave the bucket on dirt because it will burn whatever I place it on. Also, I will sift the charcoal for reusable pieces. Been doing that for years. Before I started using the bucket, the smoker was too hot to cover...

I buy belted galloway grass fed - very rich in nutrients like CLA that just aren't as present in grain fed beef. But I don't cook it the same. For steaks like you have, I would cook them over indirect heat, much lower grill temp than I would a grain fed steak. I was told this by the farmer where...

Here's mine:

I shouldn't be too critical of them really. As far as I can tell, it's a one-product startup company, and they've been great when I've had problems. I think they've replaced at least one unit, maybe two, hard to remember. Right now I have one good unit (Meater+) and one original Meater that...

I use a Meater thermometer on the rotisserie - no wires to tangle. Expensive, and it will give you grey hairs constantly losing connection and just being touchy about everything, but it is useful for a rotisserie cook.

Because they burned too fast?

We've been eating brisket all week from a food saver bag. My wife will heat the bag in water to re-heat. It doesn't dry out at all, point or flat. Much better than trying to re-heat in the oven on a pan. Maybe just vacuum the rib portions the right size to re-heat?

I've never tried the Kingsford Pro; I'll try some at Costco. Anyone had any experience with it? Disappointing about Lowe's and HD this year. I also signed up for Kingsford rewards, to get a $5 coupon for every 5 Kingsford Charcoal products purchased.