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Gary, thank you for your kind words! It was my first time making them, so I am not sure how great I am at them. I posted above my method (copied below). I would say it's important to look at the pictures of mine, because they were very thick. My uncle had made some a couple months back that...

I have used a food processor to grind down a bunch of turbo sugar at once. It worked well and I did a big batch so it was worth getting the thing out. Just don't open the lid right away, or you will get a large cloud of sugar in your face. I liked the smaller surgar granules when applying the...

I have only cooked them once: http://tvwbb.com/eve/forums/a/...1078595/m/2621073936 I smoked at 275° for 4-5 hrs, foiled till tender, back on for about 15 minutes to set, and then a 20 minute rest.

Thanks for the update on them switching back. Not sure why they keep going back and forth.

I second brine. I have been really enjoying buttermilk brined chicken lately, or you could use a basic water/salt/sugar brine.

I am looking at the Auber because the easy connection between different cookers. If you buy the larger fan and try it on the Good One Rodeo, let me know how it works. I am hoping a 20 cfm fan can run my Lang. Stoker uses a 25 cfm for the 84/108, but I can't see paying that much for a Stoker.

Bob, thanks for the info. Since Auber doesn't have anyone using it on the Lang 84", I might see if they will let me test one. They are based here in Atlanta, so maybe they will!

Kevin, I used to have a wireless system that I loved. It was a Nu-Temp and did upto 3 different wireless sensors and worked through houses/buildings with no problem. The sensors also read the temp as well. But they went out of business and their probes were proprietary so they are now useless...

Thank you everyone!

Thank you everyone!

What condition is your water pan in ? Maybe a small leak of water is dampening the coals ?

Let me know about the herb brush, Raichlen does it to and I had some doubt as well.

Bob, Did you have better results with it ? I am looking at the 20 cfm as well to be able to use between my 18 or 22, but I really want to try it on my Lang. I emailed Auber about the Lang and they don't know of anyone using it on the 84, but Stoker uses a 25cfm for the Lang 84/108 so I think...

I have put 4x 10# butts on my 18" without issue of low temps. Takes a little longer to get to temp, but once at 260-275° I had to back the bottom vents way down. Where are you measuring the temp of the smoker ? If at the grates the temp is going to be affected by all of the cold meat, but that...

I got the same thing, but then typed "adam perry lang grilling rules" into google, and clicked the link, about the 5th one down and it worked.

I just thought the same thing. I remember someone on here was having a similar problem a year or so ago, and they were foiling their grates to make clean up easier, but that blocked the air flow. Justin, You said you were going to check your therms for accuracy, did you do this in the past ...

Posting photos http://www.virtualweberbullet.com/howtouse.html#photo

Weber no longer makes them in Silver, so you will probably have to find one on eBay. The place below also sells the ash catcher ring, which is seperate, to support the ash bucket. http://www.bar-b-que.com/genui...r-weber-22-5-92981-/ Note: Weber® now only provides the buckets in black. In the...

That is outstanding looking brisket for your first time. Welcome to the board!

That was my 22". I dropped the lower grate on mine and added a middle grate. I can cram 4x 10# butts per rack, so 12 x 10 = 120 lbs, the most I have done so far. I can get 3x 8# butts per grate on the 18". They may touch a little bit, but its butts so that's fine. With 48 lbs of cold meat, the...