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Brett, in my experience, no. It does not. But after standing in the RD line which went to the back of the warehouse, I'm loathed to stand in another line at HD for Kingsford. But here is a challenge, other than taste, why do you need plenty of smoke initially for HAF?

Well I'm at restaurant depot now. I'm going to give it a try. I'm thinking about using the smoke fire instead of the wsm. I'm out of briquettes and have too many pellets.

Brett, I didn't realize folks were cooking that hot. I haven't run my WSMs like that but it is worth a try. Thank you for sharing your technique. I appreciate the nitty gritty details, as always.

John, just put a block of wood underneath each and you'd be able to fit both...maybe, depending on the shape.

You're right Lew, it absolutely does work. But I agree with Shane, his neighbors must hate it. Unless his neighbors are far away. Now I gotta buy some wax. Thank you Lew for the insight.

Brett, that brisket looks amazing. I might have to run over to Restaurant Depot after work. John, I think you are spot on in your approach. I think I would slice at the party since it is so far away. Normally, the cutting board becomes a very popular place to congregate when this happens...

Glorious

Tim, if you live in Michigan, then I would be interested in catching, cooking and eating fish!!! That would be super fun as a fisher...person. Jon, in theory, you could put the brisket in the cooler, cut the foil open a bit and shut the lid. You could shut it early if you think it still needs...

John, I think you've gotten some very good advice. The guys are right. If I had to do it, I'd put the big brisket on top at midnight and let it run for 3 hours before putting the flat on the bottom. Hopefully the packer has lost most of its liquid by then and stopped dripping on top of the...

I can appreciate the chain and have had fleeting thoughts about the same thing over the years. With the smoke fire, I really ought to think about it more but I don't have anything to chain it to. Wish someone would design a Club (steering wheel lock) for smokers. I'd pay $39.99 for one.

There maybe other approaches to a BBQ bucket list you might want to consider. Instead of the best places, what about the oldest places or the most influential places (which may not be the same thing). Or restaurants that are pushing the limits of barbecue? Or even more interesting would be...

Tom, I think the hole, in addition to 22"WSM being more leaky, is hurting you. You can control the temperature a few ways. One of them is to choke off the air flow but another way to do it to control thermal mass (remove/add water to water pan, remove/add more meat or some other heat sink) and...

Antonio, I just put it on the ground. It is only a problem if you are short on space or put it on top of grass or dry grass. Then the grass gets stuck on the lid and potentially on your meat. The alternative is to install a hinge but I've never felt it was very stable, especially when the...

I use to enjoy Trader Joe's brand but I don't see it around anymore. I know it is vaguely low brow, but I can't justify mail ordering charcoal and don't know where else to buy it locally. I have a bag of Jealous Devil which works well but don't need to run that hot unless I'm trying to do a sear.

Jeff, you won! See below on how much I paid for my flat iron. That article that Timothy cited, WOW!!!! I learned so much. If I had to guess, wet aging might taste more livery if the lactic acid breaks down the myoglobin, releasing the Fe into the muscle. But that is just a guess. Thank you...

You are welcome. The Grill Grates are unquestionably a great approach. I'd love to see you try the Safeway variety. It comes prepackaged. I might cook mine tonight. The nice thing is that I can buy it and let it wet age for a week or more until I'm ready to eat it.

I'm not sure if Harry has ever used a 22" at a contest, unless he was borrowing one. And that is entirely possible. I know we have never packed my 22" in NorCal. I cringe whenever Harry trims the heck out of a brisket, as I think it is wasteful. And I know I can make it fit. I trimmed a...

That looks delicious Charlie. It does look different from flat iron steaks I cook regularly. The ones I buy at Safeway have the grain of muscle going through the length of the steak, instead of a transverse slice like yours. Where did you buy your steak? Also, I find flat irons to taste like...

Dale, I think that depends on your style and what configuration you feel most comfortable using. I'm limited physically and my vehicle cannot transport that much. If you are big and strong and you have a big truck or rig, then a 22" WSM is fine, particularly for wide briskets. But there is...

Hi Lynn, So to answer your question, I think by the end of the four meats times six entries, my tastes buds are less acute. That's 24 really different meats, which I'm guessing isn't what you did on the 4th. I have found myself upset whenever I get an entry that is over smoked because it...