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Looks great. Makes me want to cook a brisket this weekend.

Well, I just called Weber and they kind of acted like I said the Smoker was painted pink. The guy had never heard of a problem like this (one of the three holes on the bowl not being completly closed) and asked me to measure everything to determine what was out of alignment. I told them I...

Well, I think I have a leak, too. One of the botom vents doesn't close all the way for some reason. It appears to be just out of alignment. Has anybody seen this before. Should I just call Weber (the WSM is only a few months old)? Will I need special tools to fix it?

I have noticed something in my last few cooks. Yesterday for example I did two racks of baby backs using the minion method with lump charcoal. I placed about 10 pieces of lump on a ring of unlit charcoal and within a half hour got the temp up to 250 at the lid. However, after about an hour...

I did the fat cap down thing as well. Since it was my first brisket, I have nothing to compare it too. I will say that Jim might be the only one out there recommending fat cap down, at least in my research. The brisket came out fine, by the way.

Well, I sliced that baby up to rave reviews. The deckel part was pullable and a real treat. I still have a question though: If one loses heat for sometime, (2 or 3 hours) do you just fire up and bring her back up as if nothing happened or should you foil.

I did end up pulling it and foiling. Its still resting. I'm waitng for my wife to get back before I slice it because I want an audience!

Thanks for all the advice. I foiled it because there were two votes for foiling. After about an hour and a half, the temp is 180, the foil is full of juice, resistance to the probe is minimal and it has that intense primal brisket smell. Problem is, I need to leave for a few hours. I think I...

I wa smoking a big ol piece of Brisket. Its a full cut, and I honestly dont know exactly how many pounds. It had gone about 19 hours when I went to bed,(temp never above 162) now its 24 +. I don't know if the temp shot up and then dropped, or just steadily dropped over the 3 1/2 hours I was...

So, I had left the WSM at around 3 with a temp of 235 at the lid. I added a few handfuls of coals and decided to check again in about 4 hours. The internal temp was still around 160. Lot of resistance to the probe. When I got back after 3 1/2 hours, the cooker was below 150! The temp of the...

Well, I am doing my first Brisket tonight, too. A huge slab of meat that I had to drive 15 miles for. I put it on at 4:40 a.m.. 19 hours later its around 170, 160 in some spots. I guess I'll go to bed for a few hours and check it. I want to take it off at 190 and than foil it. But tonight I...

If you say it, its gotta be true!

Jim; Did you say fat side down? I thought fat side was supposed to go up! Gary

They look great. What is that java photo album thing? Very cool. Gary

Finally am using this charcoal. The brand is Brasero and if you see it avoid it. In comparieson to Royal Oak, it is quite a bit more difficult to ignite and it burns way hotter. Also, the chunks are huge, which I don't know is good or bad. This might just be that brand, rather than Eucalyptus...

I used the MM yesterday with lump to smoke half a picnic. No problem with temp control. I agree with those above, start with less lit. I had about 1/4 to 1/3 of a chimney. Let it come up slow and fiddled with it to get it right. Really went most of the day at the 230-250 range.

I bought something at a Portuguese grocery that said it was " Boneless Pork Shoulder/Cushion Meat/Febras de Porco." It weighs a bit under three pound and I am assuming it is half a picnic. Anyway, I was going to do it tonight using the MM, but I had frozen it and it was still slightly solid in...

If they still have it when I go back I'll give it a try and let you guys know.

I was in a Portuguese grocery store and saw a bag of Eucalyptus lump charcoal from Brazil. Anyone have any thoughts if this is good or not?

Well, I marinated the tenderloin for 24 hours in orange juice, wine, soy sauce and garlic. Then made a basting sauce with the marinade plus honey and orange marmalade. Took about an hour indirect. Big hit with the family.