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I have a question about the ATC systems and it may be a stupid one, but I'll ask it anyway. Is there proof, or does anyone feel that there is less fuel consumption when using an ATC system compared to not using one? I would assume it would use less fuel over the duration of a cook since it...

I too have to boast about the high heat method for brisket. I've done 2 whole briskets before, not high heat, and I screwed them both up to where they were overcooked and undercooked. This past weekend I did a 12 pound whole with the high heat method and it was AWESOME!! It took just a little...

I too am interested in this question. I have an iPhone that I would like to use for this. Does anyone use the BBQ Monitor app or the StokeMaster app? Thanks! Tim

I took the info from Harry Soo and cooked an 8lber in 8.5 hours. I rubbed it, injected it and smoked it until internal temp got to 160 (took about 5 hours) and then put it in a foil pan, dumped a mop on it and covered it in foil and put back on smoker. Then once the temp got to 195 I started...

Chad, Thanks for the info about the washer and clay saucer. I did that this morning and it works GREAT! So much easier than foiling the water pan over and over again. The water pan is fine, but I have realized I really don't need it to get great BBQ! Thanks again! Tim

Bob, As long as I BBQ it correctly!! I'll let her ruin her meal with a sauce but I'll ever-so enjoy mine :cool:

James, Perfect!! Thanks again! Tim

James, Are you able to get the juice from the tips to add to the sauce? I know I've made this sauce for my briskets and have used the juice that was in the foil pan while smoking. Just wasn't sure if any juice will come from the tris to put in. Thanks for the help! Tim

I am planning on doing my first Tri-tips this weekend. I never put any sauce on my steaks, but my wife does. Does anyone have any recommondations about a sauce that will go great with a Tri-tip once it's cooked? I don't know why she does that, but I gotta keep her happy:D Thanks for the...

Dave, thanks for the link (no pun intended). I didn't see that earlier when I was checking. Thanks to everyone for the advice. Looking forward to trying it out this weekend! Tim

Thanks Dave!!

This weekend I plan on smoking some whole-hog sausage my friend gave me. I've never smoked sausage before and wondered if anyone has? If so, what temp did you smoke at and what meat temp did you shoot for? Also, about how long did it take? Just trying to figure out how to make this a great...

Dave, For me, I let it set 3 hrs because that's when I was going to be ready to eat it. Next time, I may cook it up to about an hour before I'm ready to eat and not foil it......I think :)

"After you have decided it's done stop the cook by taking off the smoker and letting it rest for 20-30 minutes naked so it cools. Then foil it and hold it with towels in the cooler." Perfect....I will try this the next time. Thanks Gary!

The reason I left it on till 208 was because that's when it became fork tender. I was checking since 195 but there was a lot of resistance yet. So should I foil at all after the brisket is fork tender or pull it off before fork tender and foil it? Thanks again for all the help! Tim

Ok, I did my first packer brisket yesterday. I rubbed it with S&P and let smoke to 165 then foiled it. Left it on until it was fork tender (about 208 degrees, roughly 9.5 hrs into smoke). Took it off the smoker and 2x foiled it in a towel lined cooler for about 3 hours. Opened it up and...

Thank you guys for your advice. I really appreciate it! Tim

I am planning on doing a Pork Butt this coming Friday night to be ready for lunch on Saturday. I have never foiled them in the past, but thought I might try it to see how much shorter it makes the cooking process. For those of you that do foil the pork butt, about how long is the cook, when...

Jim, From all that I've read, brining helps to add juciness to the bird. The same as injecting and the same as buying an "enhanced" bird. So you can just buy an "enhanced" bird and not brine or inject and you'll still get a juicy end product. I think there would be no reason to inject an...

Alan, It looks wonderful!! But how were the reviews? :) The skin looks good as well. Was it edible? Nice job! Tim