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I've NEVER smoked a wagyu brisket. However, putting it nice and no disrespect, from everything I've read from folks that have, I am a just a wee bit skeptical of much of this "info" from Paradise Farms. Specifically, I feel that points one and two are simply exaggerations meant to sell a...

One here as well.

Chris, like BBQ, there's a lot of ways to get good pulled chicken. Personally, I like going cheap and with dark meat, because it's harder to dry out....so whole leg quarters are a good option. If smoking just thighs though, I'd probably do the same thing. Either an Italian dressing marinade or...

No gaskets, but the CB doors on both of my wsm's fit tight as a drum. I don't have the compression latches, and will confess that I had to replace the handle on my 22 a while back.

I SO know what ya mean, Bob. As an example, I've learned it's best to avoid text discussions with my daughter on all issues pertaining to her university re-education. :(

Not quite enough info to be for sure. Possibly lean pork AND/or a little undercooked. How much fat was left? I've rubbed up to 12 hrs ahead of a cook and never thought it pulled out too much moisture, but Ray Lampe, aka Dr. BBQ, said in his first cook not to rub any sooner than 12 hrs. before...

Charcoal briquettes contribute much more to the smoke ring in a charcoal smoker than the wood, since that's where the majority of the combustion is taking place. I guess that's why fully carbonized pieces of lump not only contribute less smoke flavor than briquettes, but they less help with the...

Actually, google water pan and smoke ring together and you might question your assumption. Other factors at play in smoke ring development, but as already suggested, keeping the meat's surface moist at the beginning of the cook helps. The water pan adds humidity and can only help in that...

Bill, congrats on your cook. The BBQ looks really good from here, and yes, pork butts are really expensive right now due to a disease outbreak. I'm smoking ribs tommorrow, and full spares were on sale at our local grocer for the same price as butts, $1.88 lb. That's a first. Regarding the...

Monty, you mean you've never even tried flipping meats on a wsm? It's no big deal, really. I used to flip everything a couple of times when cooking direct on my upright drum smokers. Anyhow, one other thing to think about is that the wsm isn't exactly a convection oven. That's why a gauge...

I'll try not to repeat the good points above. Kbb provides some of it's own smoke flavor, possibly too much for ribs if you don't wait till the charcoal smoke "cleans up" after dumping lit onto the unlit. Regarding the wood, it puts off some nasty smoke if it catches fire and then gets put...

If cooking butt(s) on both racks, I never turn, since the water pan is a heat sink/diffuser for the bottom grate, and the bottom grate meat is a heat sink/diffuser for the top grate meat. If only cooking butts on the top rack though, I'll usually turn a couple of times to help even out the...

Lots of guys are buying the mini wsm, so mind sharing details? Did you try water in pan---hot or cold? (I'm guessing most don't with the mini.) How many lit briquettes to begin with? Kind of charcoal? Weather? What do you think the issue could've been?

Salmon looks fantastic, Dwaine! I've worked like a dog today, but will smoke st Louie's and grill marinaded veggies for Memorial Day. Y'all all have a good un'.

Wings look great! Thanks for the mardi gras wing recipe. I'll have to give em a try.

I second that, Bob. Very cool, and thanks for sharing, Dwaine!

No problems here, even when loaded up with 4 pork butts to a grate, and I doubt my SS grate on my Performer is any heavier. If I'm not mistaken, all the stock 22.5" Weber grates are heavier than the ones from several years back that came on the OTS. That's the only 22.5" grates I'm aware of that...

Good plan. I recommend putting on cold if you want a smoke ring , cook till to it's truly tender, rest it long enough so that the IT* falls to about 170, and then wrap and hold hot a couple of hours or so.

I think it very well might be a point, but like Dwaine, you don't find em around here. I'd need a closer look, but if it is a point, I wouldn't foil it. It's the best part, especially if you get good bark and rendering of the fat.