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first chicken half to come out of the WSM 18.5 Inserted the food probe http://www.amazon.com/exec/obidos/ASIN/B004IMA718/tvwb-20 into the breast at the start of the cook, pulled when I read 160 degrees f (as temps will climb on their own waiting for the others to finish The other birds when...

what's a thread w/o pics? Decided to go with David's suggestion, removing the birds from the brine after 24 hours. this is the brine and birds, after 24 hours For the brine, I went with one of Jamie Purviance's brine recipes in Weber's Smoke book...Spicy Garlic brine, except I left the...

Okay, so wifey's girlfriend was coming over today, along with her husband and the girlfriend's G'Father, spend part of the day, we were going to feed them...been doing this third year in the row. They come from out of state, stop over here on the way to a time share they have and use in Orlando...

~~~Wanted to give Mike a shout out for this suggestion. Although it's been a while since this thread, after I read what Mike said about the headlamp, I remembered I had one in a closet and never used it. I put batteries in it and have been using it weekly ever since, as we cook outdoors on the...

I'm not having a lick of trouble with *any* of the Kingsford I purchased, but that said, I just started using it recently (July 2014, along with my new to me WSM) with any regularity. I always bought what ever was the least expensive, and in the past 16 years shopping at Publix grocers, it's...

piling in on this one...the link is worth bookmarking, so you can come back to it again and again. Check out some of the videos, like Stage's Dinosaur BBQ in of all places, New York City. That guy rocks, and knows how to smoke Q and cook But Mixon is right...there is no such thing as regional...

~~~Thanks Dave!, makes sense to me=:-) I finally crashed around 8:30 AM and awoke to the sound of the Maverick alarm again, this time the under temp of the pit, saying it was now 205 degrees. Seems I was running out of coal so I fired up the chimney, added some fresh fuel. Meanwhile-...

old pot head here, when you said fatty, I'm thinking Mary Jane<LOL>...been 30 years anyways since I smoked grass so In regards to your send off party, why not plan on doing ABT's? Depending on your skill set and speed, they can be laborious to put together, so better to do it the day(s) ahead...

Freaky Deaky... Okay, novice smoker here, never had this happen to me and I hope those w/more experience can shed some light on the whys and wherefores... Smoking an 8 lb butt, picnic, 7 lbs. after trimming, set on the bottom rack of my 14.5" WSM. There's a rack of pork spare ribs cut in two...

lemme guess...you grilled fresh Fla. seafood on that Weber:wsm:

~~~~Keweenaw to north central Fla., now that's what I call a hop, skip and a jump=:-) Just give me a day's notice and I'll make sure I have hamburger here to grill for ya Chris!

~~~I love griddling...I bought my first griddle last November- this particular griddle is stainless steel and manufactured for Little Griddle. It's their Euro-Q model and it was being offered for less than 1/2 price on woot.com, so I bought one as the idea appealed to me...griddling outside...

~~~~Hey Chris!, Jake here...was following your thread and am not surprised you're leaning towards going with the Performer. I bought my first Weber kettle when we lived in MI (Brighton), about 1982 and used it exclusively at work. Work was the family business (Golf Driving Range). In 85', the...

~~~It's the only way I've ever cooked outdoors, cept for my WSM's... BTW, I recently acquired a Performer myself...what a nice grill, built in table, place to store your coal, and other fire starting acc., then there's the hanging tool rack, well, a place to hang three tools, which is luxury...

what a difference 12 hours makes<LOL>...IIRC, I took this pic when I pulled the brisket, to wrap in tin foil, then finish This is the $10 digital thermometer Brinkmann makes I bought at Home Depot. Not instant read, but it will read the temp and do it well here she is, after it reached...

~~~Hi Jose!, I pulled the brisket just when the rain started coming down (6 PM here in north central Fla., between Ocala and Gainesville). I learned some more on this cook. Ill post a few pics...

darn this thing is rolling...189 now! BTW, can't get into flickr at all no problems working with my photos there at 5 AM

As of 2:30 PM, food probe is reading 187 degrees f I'm going to pull the meat when it hits 190 and check for tenderness, using either my new friend, the $10 Brinkmann digital meat thermometer=:-) and or one of my bamboo wood skewers FWIW, I overshot the temp on my first brisket several months...

Patience is a virtue=:-) Stall is over...around 40 minutes ago?, I saw 163-164 degrees on the food probe, so I pulled and wrapped it. I took and posted pics to flickr, but they haven't showed up yet...last I looked at the food probe, I saw 172 degrees f=:-) My gums are starting to sweat

(((Update))) Talk about hitting the stall...surprisingly, I just awoke...not from hearing the Maverick's alarm, yet 6 + hours later, she's only picked up 6 degrees... that's right, 160 degrees food probe temps, so I went outside and sure enough...the transmitter is reading/showing the same as...