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Dustin, Not competition, just for my backyard cooks... but I'd like my brisket to be moist and flavorful - so I'm thinking 'injecting'.

Eric, I only use the plugs on the vent that my DigiQ is hooked up to. They work well and look neat (compared to that metal tape that comes with the DigiQ). Personally, I would not use the plugs in the other vent holes, as you may decide to use those vents sometime in the future and removing...

I have always just used rub and then smoked, but I have been reading about injecting beef roasts and brisket... especially brisket. That is where I would use an injectible. I'm no fan of MSG either and saw that FAB has a MSG free product. With what are you injecting brisket?

Bob, Do you use a brine on your brisket? If yes, what type?

I have been reading about the meat enhancers called FAB (and other brands too). Can anybody tell me about these injectables? Naturally, the webpage selling them says they are the greatest thing possible for smoking meats. But are they? If they are, I'm in, but if they are not, I'd rather save...

I get it. When you are ready to take the leap, you will never look back once you've used a Maverick. There are a number of these types of thermometers out there, but Maverick is low priced and you get good results without a lot of messing around.

Sean, Wouldn't an empty water bowl (metal) heat up - without sand in it? All these years I've thought that the sand filled bowl would deflect heat around the sides, but not absorb much heat - to transfer. Hence my question regarding using only 1" of sand plus the clay tray.

I have always filled my water bowl with clean sand, and placed a foil wrapped terra cotta tray on top of the sand bowl. It has always worked well for me - except that it is bloody heavy when moving the mid section on my 18.5" WSM. Once I got out of balance and the sand bowl actually slipped...

Jason, Are you relying on the lid thermometer that came with your WSM? Typically that thermometer is only an "indication" of how you are cooking. It is usually, by no means, accurate. Do you have a method of watching the cooker temp and the meat temp - like a Maverick or iGrill?

Speaking of cheap meats... I made 2 meat loafs last night that turned out fantastic! My new DigiQ made the cook sooo easy, it almost felt like I was cheating. The DigiQ kept my pit a constant 340º until it was done. I am really liking my new birthday present!

I do mine at 275 - 300 and they turn out fine. I've cooked them as high as 350. Think of it like you would do in your oven - only with smoke. Low & slow has always produced rubber skin for me.

I think I did chicken my first time out - and learned that low & slow = rubbery skin. About a $4.00 lesson. My next cook was a meat loaf, and hamberger was pretty inexpensive. It turned out great, and was a good tool to learn how to control the airflow. After that it was ribs and I learned...

Got it. Thanks. (That makes it easier!)

Len, Does the needle let use use various liquids, or only finely strained liquids?

Thanks Chuck. Here are the ones I am wondering about... (there maybe more - who knows?) Anybody got any info on which one is the one to buy? Thanks! Dial-O-Matic Meat Injector Gun http://tinyurl.com/znhkpjr TSM Dial O Matic Meat Injector...

I want to buy an injector, but don't know which model / company is the best. I want it to last a long time, and have a needle that does the trick without making huge holes that leak. What brand do you recommend?

Got it. Thanks!

Can someone please tell me if it is necessary to add a handle to the front of your 18.5" lid, when using a hinge? Does it make it easier to control the lifting? If yes, do you know where to find one (not the all metal garage door type) like Webers that can be bolted to the lid? Weber...

Simon, How did you hang your Guru? Can you post photos if it difficult to describe? Thanks.

Enrico, Do you use a pizza stone as a heat deflector / heat sink? If yes, what pizza stone do you use? For many years I have used my water bowl filled with dry clean sand (no water). Then I place a tin foil wrapped terra cotta tray on top of the bowl to catch grease drips. Lately I have...