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Thanks for the response Paul. Good tip on flipping the plank over prior to adding the meat. Didn't think of that. The planks were last year's Christmas gift from my MIL. Seemed like a good time to try them out. Next time I probably won't debone the breasts either. Maybe that will help tone...

I made boneless skinless pheasant on a cedar plank yesterday per Kevin's recipe found here. I highly recommend the recipe. The pheasant was very moist, juicy, and flavorful. My only complaint is the cedar flavor was very strong. I was hoping for only a hint of flavor but it seemed to...

Thank you Konrad. It's always good to hear from BBQ heavyweights like yourself who've cooked on many different pits say the WSM cranks out Q that tastes just as good a stuff cooked on a $10,000 pit.

I'm a top venter myself. Then again, I pretty much do whatever Mr. Kruger says to do.

Not sure if this is what you did but I take my butts off the smoker when they probe tender, not to any set temperature. My guess is your butts probably should have come off the smoker sooner.

Foodsavers also work well for vacuum sealing your mother in law's car keys when she isn't looking. Um... so I've been told .

Basic HH process. Run the WSM at about 325 degrees. Foil after about 2 hours and check for tender at around 4 hours. It doesn't shred but I think overcooking may be the problem. I remember one of the HH gurus saying once that a HH brisket should pretty much always be done in about 4-4:15...

I've only done a couple of briskets on my WSM. I think 2 flats and 2 packers. I've done them all HH and they've all tasted like pot roast. The other day, I had a brisket sandwich at a chain BBQ place. The brisket was excellent. Moist, juicy, and certainly not pot roasty at all. What could I...

For long cooks, I fill the bottom of the charcoal ring with new and then top it off with left over coal from my last cook. Never had an issue.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I would not be without my FoodSaver. There are drawbacks, such as freezing shrimp with the tails on which can puncture the bags and lose seal. However, by and large, food...

I like the point better too. Maybe because I'm not cooking the flat properly. Anyway, burnt ends are a favorite of mine as well.

Pretty much only use K and have never had any complaints. Sure, there's a lot of ash but it's consistent and you simply can't beat the price.

I asked the same question a few days ago. See this thread for your answer.

Easy as that, huh? Thanks for the quick reply, Kevin. I'll probably post the recipe tomorrow and I'd love to get feedback from everyone.

I'm working on an espresso bbq sauce. I think I have the flavor I want but the sauce is thicker than I'd like. What can I do to thin it out without changing the flavor?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork: your too drunk </div></BLOCKQUOTE> Gee thanks, Chris. Now I need to spend the next 5 minutes wiping coffee off my computer monitor .

Glad to see this thread has gone better than when I brought it up a year ago and Chris ended up locking it.

Sadly, the flower pot has sat idle since my WSM purchase almost 2 years ago. AB got me to try the flower pot smoker which took me to this website which led to my WSM purchase. I wouldn't mind firing it up again for old time sake. I still remember checking the temp gauge every 5 minutes and...

I'm as big a fan of Alton Brown as there is. And a look at my signature line will tell how much influence he's had on getting me into barbecue. That said, I was pretty underwhelmed by this episode. There wasn't really any new information and it seemed like he was mailing it in.

ABT's = Atomic Buffalo Turds