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Ok, what are you guys using instead of brisket? I thinking chuck roast. Did one today, came out a bit tough, but I rushed it, so I know it can cook and rest longer than it did this time. Thoughts? j

Did some ribs tonight. They came out great!! I am really starting to get the seasoning the way I like it, the mini smoker makes cooking a no brainer. I go from using the 2-1-1 method to using the 4 method (put them on wait 4 hours). Starting to get enough cooks, that I can tell when the...

Without ash control I am getting about 4 hours. Made 3 racks of loin backs just tonight. 4 hours on lump, but the temp held at 200-225 degrees for 4 hours. I just put the ribs on and came back 4 hours later, and they were done. Jay

The over cook could have happened when you foiled and toweled it. Still it looks great, and as they say practice makes perfect (and you get to eat the mistakes).

I am not Kevin, but yes that's how you should do it. Once you know what 160 degrees looks like you won't even need to take the temp. Take the temp to make sure the germs are dead. Then let it continue to cook until its tender. This really only applies to cheap cuts of beef and pork. If you...

Kevin, You gave me some great tips on my first briskets. They didn't mean anything on the first cook because I every time I stuck the probe in the meat, I kept thinking is this probe tender? And then on top of that I was wondering if the meat was over cooked. So I foiled it with some water...

I did all my first cooks this way (butt, ribs, brisket). I don't do them this way now because I know what they are supposed to look like. Terms like "probe tender", bone should fall out like 'butter", meat should "fall apart",mean nothing when you first start out. They do mean something...

Again, I don't disagree. But when someone is new to cooking these "crutches" help you get something palatable. Is it perfect, no. But it would do two things: 1. Increase his margin of error. 2. Leave him with something edible. These crutches are great for beginners, once he knows how his...

Agreed, but I am making the assumption that they weren't done, and that's a way to keep the moist w/o drying out.

I would have taken those butts, put them in a pan with a bit of watter, covered them with aluminum, and then finished the cook that way. Its not "traditional" but you would have ended up with moist meat, that was tender. jay

Other than piling the coals up on side, and this donut method, how else is there to build the fire? This donut method is great because it allows the air up the center of the fire, and the ash falls around the air holes on the bottom. jay

I open up the vents fully. I light a full chimney or lump/Stubbs and dump them on the grate. Then once that's hot, I put another layer of unlit coals on top. I leave the lid off so the fire can get HOT. This will get you a 600+ degree fire on the Kettle. Once I start cooking I use the lid...

Ok, did a second "high temp cook". Which has taught me quite a bit about this cooker, here is what I have learned. 1. Its not a high temp cooker, its a low and slow smoker. 2. Using the flower pot will actually waste a lot of fuel, waiting for it to heat up. 3. A piece of aluminum on the...

Did the high temp cook, here is the fall out... I didn't put a heat shield on the bottom so the bottom wings burned from the flare ups. The top wings were fine but a bit over done. I will redo the cook tomorrow, with a heat shield, and only 1 hour instead of 1.5 hours... I will post pics...

Thanks for the heads up George... seems red or the Q lid is one to avoid. I am happy with the kettles but can't help but want to try some of the other products...

Going to do a 400 degree cook this weekend on some wings. At leas that's what I am going to try to do... I will post more on Saturday/Sunday when I have the cooke done. R Really want the temps to get up to 400 so I can do 2 or 3 chickens... Jay

These butts actually had about 16 hours in the Mini WSM. I don't think the heat ever got over 200 degrees. The bottom but finished up in the WSM, the top butt needed another two hours in the oven to 'tender up'. I definitely had too much smoke going, but the buts take the smoke just fine...

Here is the butt cook, biggest take away is that I can cook for 8 hours at 200 degrees, probably longer. Next biggest take away is that I had too much charcoal, and too much ash. First Butt on the bottom rack. Second Butt on the middle rack... Lots of coals for a nice long burn...

didn't think it was possible but I think I put too much fuel in for my butt cook. I filled this thing all the way up. I think a charcoal ring would have definitely helped, and I like the idea of the air holes on the side (the SJG). Long story short, after 8 hours, I have PLENTY of charcoal...

I keep thinking a 12" pie plate is the answer, wrapped as you described. About to do two 8lb butts for tomorrow... This is the big test for the 8 hour cook... Pics later...