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I also use lump unless I can get a good deal on kingsford competition briquettes or royal oaks chef select but other then that I prefer lump.

Good to hear and you will love not having to baby the brisket this time. I started smoking on my kettle and love not baby the WSM.

To be honest I've noticed you've asked a lot of questions about brisket which is fine but if you haven't smoked one you may want to before you have people come over. Brisket is a tricky meat and any experience will help.

For seasoning it you just need to cook and the more you cook on it the more seasoned it will get and will start holding temperature better. For me no matter what I cook I fill the charcoal ring with charcoal and use the minion method. I would say the minion method is defiantly the preferred way...

Yes they will draw moisture off of cement. I keep mine in a plastic tub and just fill it up at need be.

Just as the other two gentlemen said pre heating a cooler never hurts and your brisket will stay warm for hours. I think the longest I left one in a cooler was maybe 5 hrs and it was still warm. Cutting the point from the flat isn't hard either because there is a layer of fat that separates the...

First you want to cook until its probe tender. Then what I do when it is probe tender I bring it in the house and let it sit unwrapped if you foiled it until it reaches 170 IT. Then cut the point from the flat. Wrap the flat up in foil and put it in a cooler with towels, it will stay warm for a...

That's a great looking plate of food.

Looks simple and great.

Awesome sign and the ribs turned out great.

Nice looking bird.

That doesn't look like your first brisket if you ask me. Nice job.

Wow, that looks delicious.

I would pay to eat that, seriously. Great cook.

Nice fish looks tasty.

Great cook, I love cooking a full meal on the grill. Still can't get over rainier though, j/k.

Those wings look great. I understand about your wife not liking anything spicy, mine doesn't either. They don't know what they are missing.

Looks great. Really like the wok.

I can recall the boots usually getting the omelet. I had to eat it once or twice but like you said after 3-4 months of eating only MRE's and sometimes only 1 a day they aren't that bad.

Nice cook, how was the beer and knives? I've look at the Guy Feiri knives a few times.