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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: Okay, boys and girls - a flat works nicely at high temp. Put it on the WSM at 2 am at the Bixby BBQ and Blues comp, Minionated (Minionized...

Just another take on what meat is best to serve. Just because something cooks in a shorter time, doesn't mean that it takes less total effort. When I have a lot of people to feed, I usually opt for pork butts and do pulled and/or chopped pork. With a WSM, it is nearly set and forget over...

Sounds very good for the first time Bruce. I see no reason not to use the minion method for short smokes too. I did BBs Saturday and the fire was going a total of about 6 hours before I closed all the vents to snuff it out. There is about half a ring full of charcoal left -- with some of my...

Well, the fact that he recommends 1/2" thick slices indicates that it is cooked beyond what most competetion brisket is. Pencil width slices are the norm for turn-ins, from what I have seen. That is a question for the pros on here.

LOL. I actually went out and tapped on the thermometer to make sure it wasn't stuck.

Where ya taking that temp? Boy, they sure do hold the temp, though. After being used to tweaking my Brinkmann SnP Pro all the time, for so many years, it was darn near eerie the way there was nothing for me to do on that first cook. Good smoking!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Soli: Thanks Jim, I have two fully packer briskets on the cooker right now and the Oak smells beautiful. The guy I get it from always takes the...

Oak bark used to be used as a source of tannin for making leather. Although oak itself has tannin in it, the bark has a higher concentration. "Oak bark averages 10% tannin. Oak wood = 6%" Knowing that, I have always avoided the bark with oak, but others may not notice any difference when they...

Oak is one of the most popular smoking/grilling woods. In some parts of the country, it is the about the only wood used. It is especially good for beef. I like to make sure there is no bark. Smoke On !

I haven't used crabapple yet, but the conventional wisdom is that it is a fruity smoke similar to apple- good for all BBQ meats.

Well, has anyone ever made a post that they wanna take back? LOL After listening to people wiser than I am, this mod idea won't work and is unnecessarily expensive. Thanks for your input Harbormaster.

I have been thinking of the concept of adding magnetic handles to my new WSM and didn't find anything about such a mod when I did a search. One possibility that I found is: http://scientificsonline.com/product.asp?pn=3040847&sid...0c-89fc-76cbf41c5665 Anyone see a reason they won't work before...

Have you tested the accuracy of your thermometers?

Ken is talking about cooked weights I believe. From what I have read, you should probably figure a 50% weight loss with bone-in butts. Someone with some catering experience please correct me if I am wrong.