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I hear ya, Gary, and that's certainly an option. But I have noticed that championship competition teams inject their brisket without fail, even when using Wagyu brisket. I like the idea of a very juicy and moist brisket, but am not yet hung up on any one plan.

Greetings. I'll be doing an overnight (225F) Wagyu brisket for the Superbowl next weekend. I'm seeking good, reliable recipes for an injection. I don't see any in the Recipes section. I figure beef broth, worchestershire, garlic/onion powder, maybe some red wine? Help! Thanks.

An important purpose of putting water in the pan is to prevent fat from the cooking meat from falling into the coals. Besides potentially kicking up ash, fat in the coals will produce chemicals that are both off-putting in taste/odor and potentially hazardous to your health. The water pan thus...

Again, Larry, I truly appreciate it. When you're as green as I am, each answer poses new questions. :-) Stoker eyelets? Do tell. Did you drill a hole in the cooker? What's the best method for testing/calibrating the probe? I have not done that and it seems worthwhile. I could try dipping...

Thanks again, Larry. It looks like your probe is near the outside of the grate, pointing horizontally toward the meat. How close does it get to the meat? Do you find that you need to leave some width of buffer between the food and the probe? Where does your probe wire go? It looks like it is...

Please excuse another newbie question... Where on the top grate do you place your smoker temperature probe? Today I am smoking two racks of spare ribs (both on the top grate). I put the probe right in the middle of the grate, laying the ribs just on either side of the probe. I thought that...

Thanks very much for your reply, Larry. Do you think there are effects of the water beyond temperature control (i.e. increasing moistness of the meat) that make it worth keeping the water? The water can't hurt, can it (other than increasing the time required to reach temperature at the start)?

Greetings! I am using my Stoker for my 18" WSM for the second time (i.e. on the steep slope of the learning curve!). I attached the Stoker fan to one of the bottom vents. After I dump my chimney into the coals, add water to the pan, and assemble the smoker, should I fully close the bottom...

Tim: I'm new to the Stoker, but I believe that you can run an ethernet cable directly from the Stoker into your laptop. No bridge needed. That would work for comps.

Joe: Thanks for posting your method. I didn't see any mention of pre-rubbing/marinating/brining the ribs and letting them sit for a while. Do you do that? If not, that is an obvious way to get at your problem. Many people slather ribs with yellow mustard, salad dressing, or something similar...

Howdy! I'll be doing an overnight (225F) smoke of a whole Wagyu beef brisket next weekend. I've done a few briskets before, and read all about the various methods on this board. Anything special or different on account of the Wagyu beef? Or just treat it like any other brisket? Thanks!

Amir: Just to be clear... I received a brand new Stoker last week. It's ready to go, out of the box, with no need to update, correct? Thank you very much for all you do!

Steve: Please do post the RShack part #s if you can. Thanks!

I've been using fruit juice (either pineapple or apple). But I noticed in the last episode of BBQ Pitmasters that some of those guys were using squeeze margarine, honey, sugar. I've tried Alton Brown's method a few times. He puts a mixture inside the foil: * 1 cup white wine * 2...

The best thing I learned about BBQ in 2009 was (from this forum, natch) how to get bite-through skin on my chicken thighs. I also learned (courtesy of Harry Soo) that a regular guy with a couple of 18.5" WSMs can in fact win KCBS competitions. Which brings me to my BBQ goal for 2010: I hope to...

Mine arrived, but without the food probe. Bummer. Hopefully it will show up soon, else I'll start to call John and bug him!

We use our KA regularly for grinding meat for sausage. But the sausage stuffer add-on is useless. You need to get a separate hand-crank stuffer (but that's another forum...).

Happy to help, Rich. I'm such a newbie to comp BBQ; it will be nice to know something about something for a change! Drop me a PM...

Thanks, Alexander. How many racks did you fit on there? Any hardware required to fit that many besides the rib rack?

Rich: I am very into making sausages. I've been making pork sausages for about five years (using hogs that we raise), chicken sausage, lamb sausage, and hot dogs. I have also dabbled in salami (without much success). I made about ten different varieties of pork sausage this year. I even made...