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Thanks for the info. This will be my first foodsaver! Mike

finished 33 lbs of pork butt saturday afternoon and still had trouble keeping temps up. There was a pretty good breeze during cook and normally that would mean keeping an eye out for spiking temps unless I have this stainless contraption sticking out of the side of my wsm. Dropped to 220 during...

Smoked the brisket fri. night with so-so results. Used MM with 15 bricks. Left bottom vents open 100% except for pitminder inserted one. Ran temp up to 250 deg on my Tel-Tru mounted in dedicated hole in dome then clipped PM probe to the Tel-Tru probe. I kept the dome vent less than 25% open...

Thanks for the advice. I'm doing a brisket this weekend and will tweak my cook per these suggestions.

I got my pitminder on Friday and decided to do two butts and some fatties for saturday. Used MM and put on about 15 bricks then set unit for 240 deg. with probe thru block of wood on top rack. The unit eventually stopped running the fan around 170 deg. per my Tel Tru in dome. I finally had to...

I'm confused. If wood burns hotter than charcoal, then why buy charcoal? It takes a tremendous amount of heat to convert water from a liquid state to a gaseous state as one would have to do with wood. Am I missing something about what Dan is saying here or is this not correct?

I bought an oil changing galvinized pan(2ftx4ft) from auto zone for 6 bucks and use this under my WSM and weber grill with great results on a wooden deck. So far, so good.

Hi Bruce, Did you find these surfing or were these sauces suggested by someone? Mike

Thank's to all who have posted a reply. The origin of this post was to inquire about my observations of the results from smokes of my last four or five briskets where I have removed all, or most of the fat from a brisket. The briskets I buy are Choice Angus. Thanks to Kevin K. for making sure...

I guess I was trying to to ask if anyone has tried to trim most of the fat from a brisket and find out their objective opinion of the results. The idea of the fat being a heat barrier came from previous posts. Does one become a "complete convert" of a style of cooking because their food came...

The briskets I buy are 6-6.5lbs and with the last four or five, I have removed almost all of the fat. I did this because I do not like the fat and resent losing rub/bark/smoke by trimming the fat off before serving. The only difference I can see in my briskets is that I have to watch the...

I have both the Spyderco sharpener and Forschner knives and both are great! Make sure to buy the fibrox handled Forschner knives. The Spyderco comes with coarse and fine ceramic triangular shaped rods that one can use to sharpen on either the flat side or point side of the triangular shape...

I'm only able to get briskets in the 6 to 7 pound range here which are cryovac packed. A friend gets 10 to 12 pounders for cheaper but trims alot off. Mine need minimal trimming. On the last brisket smoke I actually trimmed almost all of the fat off and saw no difference in the tenderness or...

Do yourself a favor and order the Forschner knives with the Fibrox handles. Get one or two boning knives and a slicer.

Global are good especially if one is left handed.

Hi Ron, I would recommend Chicago metallic half sheet pans from King Arthur Flour as they are commercial quality and are sturdy enough to handle large amounts of meat. I can also recommend All-Clad stainless cookware(Emeril ware cookware is made by All-Clad) as well as Lodge cast iron. Though...

Just ordered 2# of each. Thanks Bryan and Bill.

Is charcoal readily available during the winter months? I started using my WSM this spring and was wondering if I should stockpile kingsford for the winter.

Thursday thru Monday. The ad came out today.

I bought a Tel-Tru model UT300 and it is right on. I use this for dome temps.