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Now I feel bad. :( I'm not trying to discourage him, just raising issues to consider. If you need me, I'll be under my rock....crying. Sniff sniff...

By the way, my cousin Hal lives in Black Mountain just outside of Asheville. I GOTTA make it down there sometime for the hiking!!!

I'm an attorney and I know what I am talking about, but what you read in my posts is NOT legal advice and should not be considered as such. Bottom line if somebody eats food he cooks and gets injured / sick / turns into a toad, etc, then everybody is going to get sued and he with the deepest...

Somebody chokes on a bone and keels over...you may be working for free for the rest of your life. Len is correct -- this is no joke.

Cost x 3. So, if total costs are 250, then 250 x 3 = $750. $750 / 65 = $11.50 per person. Query - Are you licensed? Insured? Incorporated? (It's the attorney in me coming out...)

This is a 10.5 hour brisket cook. I personally have never taken that long to cook a brisket. Mine are normally done in 7.5 to maybe 8.5 hours, without wrapping. The last one I cooked I left on too long and overcooked it to dryness. I'm probably in the minority here, but that's my take on it.

I am moo-ving (<=== see what I did there?! :D) from the DC metro area to Lexington, KY in a few months and was wondering if anybody could put me on a good butcher in that area that sells Boston Butts, full packer briskets, etc. Thanks! Smoke on! :wsm:

Grate (<====== See what I did there?!?! :cool:) advice. Thank you sir! Smoke on! :wsm:

What "exactly" are burnt ends supposed to taste like and what is "proper" texture? I had my first burnt ends a few weeks ago at a local popular BBQ joint. They were good. Not super duper tender, but tender enough. More like a regular roast tender and not like Boston Butt tender. So, I was...

Now what the hell kind of a silly que.......!! (just kidding) ;) [[crawling away quickly.....]]

It's amazing how FAST you can go through fuel! I bought 250 lbs. last year and blew through nearly all of it in a year, and I'm a casual WSM user! :wsm:

Like the title of the thread says, I'm leaving this GODFORSAKEN "state" of Maryland and coming home to a new RED state, Kentucky. And the Church said: AMEN. :D I've been in this awful BLUE state for too long and I'm looking to connect with like minded BBQ enthusiasts to cook and talk all...

We ate at Famous Dave's in Germantown last weekend for lunch and DAMN it was good!! Wow! I thought MY ribs were good. His blew me away....I am so humbled. :D He may be a bit of a dork but he knows what he's doing around BBQ. :wsm:

You may be right but I'm basing that on the readings from my Maverick ET732. I dunno.

I've done 3 briskies in my 22.5 and both times I put them on around 10pm thinking they would take 15+ hours to cook. But both times they were done cooking in about 7 to 8 hours and I found myself up at 4am pulling them and shoving them into a cooler to hold. I was not a happy camper. And...

Does the DigiQ DX2 include a fan that will work on the 22" WSM or do I need to buy a fan separately? Also, does anybody have experience with the included fan (assuming it has one) and think it's sufficient or is a larger, more powerful fan a better choice in cold conditions (Mid Atlantic states...

Thanks for everything you do Chris. Happy Thanksgiving!

I like the way this looks, but there is just some part of me that hates the idea of taking a Dremel to my beloved WSM! :(

LOL. That must be illegal in some states. Just don't get caught! :D

My bird is still brining as I type and I think I'll go with the apple wood since I have a bag of it in my garage.