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I usually get about a half of an 11 pound bag of week end warrior in mine and it lasts great. I do use a guru and that extends the charcoal life I just finished a 16.5 hour smoke with some to spare and overnight temps were in the 20's

It was frosty before I lit it after that nice and warm. I finally pulled the brisket off at 2:30. internal temp 189 and fork tender seemed plenty juicy when I took the probe out. I have it resting in many layers of foil and in a warmed microwave. dinners at 6 I'll let you know how it turned out

The chicken over ribs should not be a problem given that you cook the ribs past 165 and thus kill anything that may have contaminated it. I was also wondering about the skin at that temp. I seem to have to keep my temps around 350 for good chicken skin. sounds like a great first cook.

I woke up this morning 6:00 with a terrible feeling that the fire was out and the brisket was ruined . ran to the remote thermometer. whew all was fine holding steady at 235, meat temp 165 now three and a half hours later the temp has not budged guess I hit the platue. seems about right this...

i mix mine in the kitchen aid. Ilove fluffernutters or peanut buuter and banana or peanutbutter and raspberry preserves

sounds good I usually use sweet potato and no but-nut but tthat's just me also I like a little sage with mine

no that is grid temp but i decided to go 225 I just put it on and boy is it cold the wsm was covered in frost and it's only 9:45 I think i will use more charcoal than I am used to

Kevin, since you seem to have a huge amount of exerience and your advice always seems spot on I will bump the temp up a little. what do you think for cooking time at 240-250 for about 9 pounds? I want to rest it for a couple or three hours but not more than that.

I Picked this up at wholefoods (where I work) so I was able to get a good look at it and the advice of our meat cutter. It is an organic from a small farm in vermont it is very fresh. we recieved it this week and the lack of juices in the cryovak lead me to believe that it really is that fresh...

I use a guru so i start a small amount of charcoal and put it in the middle of the ring. i disperse the chunks going out from there. and if the smokewood seems to burn up to fast I add more. does anyone else think the temp is to low? I really like to go slow and low, but can kick it up a...

So I am doing my first brisket in the wsm tonight. I am loading up the charcoal as I won't be starting till ten and at 7:30 it's already down to 32 outside temp. the brisket was 10.5 #'s untrimmed and I trimmed about a pound and a half or so off so I am dealing with a 9 pounder at this point...

I like my pork ribs with some sweetness but don't really like to much on my beef so I usually cut the sugar

Ron, I have not used kiln dried wood, but I hear it lacks flavor as far as the year of seasoning this is something I often question as when I worked for a bbq place that was quite good and had won several comps they bought wood that was about two months or less old. Now we only used wood for...

Mike, I made two loaves and put them on parchment paper on the grate both on top. I use a guru so no water in the pan. I started the meatloafs at about 325 degrees but they were cooking to fast so I turned it down to 275. they took about 2 hours, but you can do it quicker if you leave the temps...

those sound really good. what is the pepper like? I have never seen them up north, but that isn't too suprising. I have only recently been able to buy pure chili powders locally and only a couple of varieties.

ok given your location and the fact that your using cube steak hope you can help me out. I would love a true southern recipe for country fried steak. I have made it a couple of times and can't seem to get it right but I'm just a yankee from mass

soory, baby bellas are baby portabellas or crimini mushrooms. Give them a try instead of white buttons and you will never go back. and panko is a japanese bread crumb very light and crunchy started using it a while ago and just cant stop especially good for fried stuff

heres the recipe for my best meatloaf yet and somepics to boot 3 #'s 80% lean ground beef .75#'s ground pork .75#'s ground veal 10 slices bacon cooked in skillet and chopped save that skillet 2 ribs celery diced small 1 onion diced small 1 10 oz. package baby bellas chopped 4 cloves garlic...

I just made thismeatloafand boy was it good I am going to post the recipe in the beef file now Probably my best meatloaf yet My wife had more than two pieces my three year old had two and my 19 monther had 1 and a half

thanks everyone for your words of encouragement. I don't have any permanent electric going to it, but I run an extension cord to it for the guru and the light. I will bring radio out but no tv no reception here in the hills.