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I have no issue getting over 300 with a half chimney of Blue Bag, even with a full water pan. Check again with a good thermometer.

Great price! Good luck. I usually buy skirt steaks for fajitas. They are pricy, but fairly tender.

Wow, they look good! I just bought some baby backs for next weekend. Can't wait!! :)

Been thinking about that! :)

I have a Lodge cast iron griddle that I use for hamburgers. Nothing like burgers on a flat CI griddle. Wish I knew why they taste so good. :)

I always put it on top. :)

Very cool! Shame the picture links don't work.

My kettle (Performer) is the go to for every night grilling, but my WSM is what I use for smoking, low and slow. I just feel like I have better control of the fire in the smoker.

Four to five hours sounds too conservative to me. :)

I did it a few years ago, and boy did it ever turn out good. My sam-miches were like straight out of a NYC Jewish Deli! :)

Well, I've never felt the need to inject or foil a butt, so of course that's what I am go to blame (kidding).

I tried it without reading the instructions also. They really help a lot.

Don't worry about the smoke at the door. It's pretty normal. Just bend the door to fit as best you can, then relax and have a beer. :)

$2.49 a pound at Wegmans in the mid-Atlantic. That sounds like a deal, now!

When I think of a small brisket flat, my mind automatically goes to pastrami. Home made pastrami is sooo good. :)

So, Hi Heat is like 230 degrees, right? I don't have any trouble getting there with a full water pan. (Kidding)

I picked one up today. Can't wait to try it. It's supposed to rain/snow this weekend. Come on spring!

Thanks for the review, Jim. I was just in Wally World this morning. Wish I had known to look for it!

I love pecan with chicken or turkey, but a a pork butt can really use some hickory. You might try both. I usually start with three or four chunks, and add some more when they are gone. A butt can take a lot of smoke IMHO.

They look great!