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Steve, When smoking butts, I remove the body of my smoker, throw a chimney of lit coals and a couple chunks of hickory at about 10 to 12 hours. Before I load the hot coals, I aggressively stir the old coals while the body is removed. I like the fact that the smoker temp returns to my target more...

Jim, Jump in and get a WSM smoker! The water is fine!

Don't have the Brinkmann. After owning the WSM, I will never want to try any other...No contest as far as I am concerned....have had too much good luck with the WSM!

Thanks Todd, I am going to purchase right away, install when they arrive! Appreciate the tip!

Right on Paul!!!!!

Wow, that is terrible!!! They must be out of material!

I have been routing the wires with the lid on them. You might have just identified my problem! Thanks!

After testing all four Nu Temp probes again, all right on 211 degress in boiling water. Can I expect a "300 degree" reading about 10 minutes into a cook again? Last time, I used 2 of the new probes and one old one....the old one for lid temp, one of the new ones for internal brisket, the third...

Likewise as Doug mentioned, most caterers comment that each person will consume an average of 1/3 lb each. The pizza might be good, but those folks will love your Q!

Theron, Ribs are ready much more quickly than butts. Put them on top, easier access and less room for error.

Yep, hooked on smoke!!!! The WSM made a believer out of me!

When foiling ribs, they always turn out more moist. I'm a believer in foil....it works!

Truth is....the one thing for certain is that with briskets, often no two efforts are the same. There are too many variables to consider. The actual cut of beef, the amount of marble, the outside weather conditions, the fuel, the water....all in all, use the guidelines for guidelines as Scott...

Scott, If the temp was not that high for a long time, it won't have a negative effect. I hit that when I added some coals to my brisket cook over-nighter and as long as you get it back within an hour or so, it should be okay. That was my experience. However, from what advise all the great people...

Tom, There is something about foil. I have tried butts, ribs, brisket, and if I foil to finish any of them, they seem to always be mist. However, brisket is difficult to determine. However, the secret (which I don't know) is in knowing when exactly to foil, or at which temp is best to maximize...

Started Friday at 7PM. By 8 this morning, two briskets off, wrapped and already sliced,,,,,oohhh-so good! Two butts still on, and should be ready late lunch. Hope everyone has a great SMOKE day!

Thanks Kevin. I had a malfunction with my Nu Temp in the brisket. I did put the butts on top. The briskets went from 8PM until 7AM, when I opened them up first time, inserted internal probe, they were at 188! So, quickly foiled, and let rest for an hour, and to my surprise, sampled a slice and...

Good luck Dave. I think there is magic on Smoke Day, my first brisket turned out pretty nice this morning!!! I know your guests will appreciate the fruits of your labor!

Just sliced my beginner's try at brisket. Turned out better than I expected. Started with a couple of trimmed 6 pounders at 8 last night, maintained 220 - 245 until 07:40 this morning, wrapped in foil at that time with internal temps at 188. I think if you just maintain steady temps around 220...

Best I can read from all the input, butts on top grate, brisket on bottom. Want to begin minion method arround 8PM, and hopefully two 6 pound briskets and two 7 pound butts will be ready late next afternoon - 2PM. Keeping steady lid temp around 230 to 250. Will this be best for keeping the...