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<span class="ev_code_BLUE">K</span> is coool! 2

Hey Dimitri! Rotating the grates works well ... If you don't want to rotate due to heavy/bulkiness, you can simply put the 2 heaviest briskets on top (where it's warmer) and leave them there, "knowing", that when they're done, the bottom briskets will be too...

There's an inexpensive version called White BBQ Sauce, distibuted by Glenn's Gourmet Goodies of Huntsville Al. ... tastes the same to me. We like it on Yardbird as intended.... but it'll also work as a salad dressing or as a substitute for sour cream on a baked spud!!! GOOOD STUFF!

Lotza good tips already Here's a RETRO-THOUGHT... try using water in the pan especially for overnite cooks. This little WSM machine truely is set & forget ... and not fussy about # of minion coals, constant tinkering with vents, or the occasional wind gust, etc, etc ... if you use water! ...

I use Mikes technique for both my 18 & 22 WSMs ... IMO the bottom bolts are a better location for the bottom rack; more smoke exposure

I add the meat when I assemble the cooker, ... lotta smokin gets done while the WSM is coming up ta speed!

For something simple, quick, and yummy...try alderwood smoking a slab of skinless salmon with fresh dill and butter on top ... cook to 130* internal for exceptionally moist fish, takes about 30 mins ... serve with dill infused butter, kosher salt and fresh cracked pepper

Hey Brady! Make your wife and neighbors happy and trash that stuff! If you show them your intentions...they'll probably all chip in and buy you a WSM

SWEEEEET!!! Glen! ...I've never chopped brisket b/4, but now that you've made it look so good, I'm choppin' the next one I cook

Hey Mike! Welcome and great l kin' cook!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posted May 10, 2010 05:35 PM Hide Post Thanks Bob. One of these days I'm going to do the cross hatch grill marks, but I always forget. Plus that usually means more work...

Nice job Andy! That grate is pretty nifty too When use'n a little smoke wood the "open" style of that grate would produce a smokey flavor as well as those cool grillin marks! ...a nice alternative to the other CIGs

Good stuff Bob!...take a bow!

Very nice LW!

Nice lookin plate K-squared! Looks like fine dining ...

DITTO!, what Lampe said!

I always smoke to 165*, then finish foiled with 1/4 cup apple juice or white wine in a 350* oven. Using my Weber remote probe/therm in the oven as well...when it hits 190*, I turn the oven off...letting the Butt rest in the ovens' residual heat ..no need to transfer to a cooler etc..

Grooovy Brisket!

I agree with all above ... if you have nothing else, use your trash cans for a wind break!

Ditto the fine lookin ribs! .... that pepper jelly deal sounds fun