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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 Steve Forwe: Just did my first one Sunday. it was a 11# packer. Took right at 4 hrs. Turned out great. </div></BLOCKQUOTE> Hey Steve, How did the...

Awesome timing by ProQ with the stacker. The only reason I might not get a 22" WSM as soon as they're available is that I just got my stacker. The purpose of the stacker was so we could have a "bigger" WSM. Oh well. Guess I could cook about 20 butts at a time if I use my WSM+stacker and my...

With Chris' post about the new 22" WSM, I feel like my boring little post will be lost, but here goes anyway. Got a 2 pack of tri tips at my local Costco. Not sure if this is a permanent addition or a summer special, but tri tip is available in the southeast for now. Followed Chris' recipe...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: Go high heat, and you may not ever ever have that problem again. </div></BLOCKQUOTE> You beat me to it, Craig. I was "scared" of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Plated with a good Belgian Dubble... </div></BLOCKQUOTE> Although I love Scotch eggs and I love my WSM, this part of your post gets me more excited than anything else...

I'm a little confused. Is the concern with sugar and high heat that the sugar will burn? I surely didn't notice anything burnt about my bark on the brisket I did Friday.

Brisket turned out amazing in my opinion!! Did just as KK suggested. Cooked 2.5 hours at about 325 then foiled and cooked about 1.5 hours at 360-375. Was on the cooker for 4 hours and 7 minutes. Was very tender and had an outstanding flavor. I used Texas BBQ Rub Brisket Blend. I tried to...

I was able to get Rancher at Home Depot here in Huntsville last summer, but now I am almost out. I have 3 bags left. Is there anywhere in Nashville or surrounding area where I can get it? I will be in Nashville all weekend.

Well, my first brisket flat is set to come off the cooker in about 30 minutes. I may be getting a little ahead of myself...it may not be worth eating...but I was wondering about the best way to save and reheat brisket. I was thinking I would go ahead and slice it all and then FoodSaver and...

5 pound brisket flat on the cooker right now. High temp method. Should be done about 6:30. With a little rest time, dinner will be about 7:30. My first flat...sure hope it turns out.

K, I wasn't trying to say that you were closed minded about brisket cooking. I just meant that your description of how easy your high heat method is makes it seem like there is no other way to do it. Thanks for the info. Hope to have the brisket on the cooker in a little over an hour!

I will be trying my first brisket flat this afternoon. After a lot of research on this site, I have decided to go with the high temp method. People like K Kruger make it sound like there is no other option. Plus, I'm trying to squeeze in an afternoon cook...no time for an all day or overnight...

I use a rechargeable jump starter to power my DigiQ II and it works very well. If it's fully charged, I can do 2 low and slow butt cooks and still have power left over. My particular starter has 3 lights to show how much power it has left. I have only drained it down to the bottom light once...

Had to work this weekend and haven't gotten a chance to use my stacker yet. A question for those who have. How is the seal between the top of the WSM and the bottom of the stacker? When I put mine together for the first time, I noted the lid to be a good tight fit as several on here have...

Cook turned out pretty good. Sorry no pics. I have a nice digital cam, I just can't get into the food photography. It was kind of an intermediate heat cook for most of the time. Stayed around 280-300 degrees for the first hour or more before easing up to the 350 I was looking for. Guess it...

Thanks for the info, gentlemen. I'm wondering if I can fit all that bird in the WSM at one time with the turkey down below and all 3 chickens up top. If only my Stacker was here and not in a UPS truck somewhere, that wouldn't be a problem.

I am planning on cooking a bunch of bird tomorrow. I have a 12 pound turkey (self-basting) and 3 whole chickens. I notice that the beer can chicken recipe calls for cooking at 225-250 while most of the other chicken recipes call for 100% open vent high heat cooks. Can I cook beer can chickens...

Mine's on the way too!!!!

I'm with Bruce. I usually use about 70% apple and 30% hickory on butt cooks...unless I'm using sugar maple.

I have cooked butts several different ways...multiple different rubs, with mustard and without, letting them sit overnight and rubbing them right before they hit the smoker. All of them were good. I never found a different way that really "wowed" me until I did the Chris Lilly injection...