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I've smoked butts over brisket and vice versa with no issues. Only thing I notice is that injected meat on the top rack can leak to the detriment of the rub and bark of meat on the bottom rack. By that I'm speaking of washing off rub, not affecting the flavor, at least that I can notice. Not a...

I hope Weber doesn't quit selling this stuff, because the marinade with equal parts olive oil and honey makes some of the best pork chops I've ever grilled. Not too spicy, very tasty, and easy peasy.

Eric, I think the most important thing is what Dave and Dustin pointed out: nail the cook finish. Don't undercook. Don't overcook. Regarding brisket, I don't cook them enough to be an expert, but I do have in my notes not to cook em too slow. You want to cook it faster than it can dry out, if...

Thanks. Not sure, but probably Walmart or Lowes. I only use them if I have to.

If using only lit briquettes, expect them to last about an hour....but maybe your briquettes nearly died on you. I've occasionally had Kingsford do that for no apparent reason.

I haven't had breakfast yet and that makes me even hungrier. All you guys smoking and braising reminds me of a store here in middle TN. They have a huge brick pit that they hickory smoke pork butts in every few days. They only half cook them though, and then hold the butts in a cooler to pull...

Plastic putty knife here as well for the grills and smoker bottom and lid, 10" drywall taping knife for the midsection. You might say that I neglect the outside of my grills and smokers by the looks of them. If they get looking too bad I'll put a cover on them. Lol.

Congrats on the shiny new OTG, Frank! Gotta love em. I gave my 22.5" OTG to a neighbor that helped me out on a big yard project, but that only left me with my 26.75" OTG (CL find), my Performer (clearanced out when HD quit carrying the one with gas assist in stores), a seldom used SJ, and a...

Brinkmann Replacement Charcoal Pan http://m.academy.com/shop/Product_10151_10051_91711_-1__true?N=20001+10001&Ntt=Brinkman+charcoal+pan&Ntk=All#

For the volume of the '09- wsm water pan you shouldn't....but compare that to the relatively shallow pan in the 22.5" wsm, which is less apt to run out than the 18.5". The difference is that it's ten times the distance from the coals. If you're interested, look up what Famous Dave Anderson said...

Yep. Undercooked is dry just as overcooked since there's still fat and collagen that needs to render and break down.

My thoughts, as well. Sounded like a pretty fast cook, but 275-300 with BP wrapping has become my favorite way to go, by the way. I've got one about the same size to smoke in the next week or so. Cook it till it feels jiggly and like probing a warm muffin.

I've got the Weber stainless hinged grates on both my Performer and my 26.75" OTG. I have no idea how many bars are on either, but both grates are very sturdy. If you think about it, purpose of a charcoal grill's grate is to simply support what you're cooking, since the radiant heat from the...

Mike, it's just preference. Add as needed until the meat has the color you want, or use the Minion method to moderate the rate of smoking. By that, I mean to mix the wood in with the unlit charcoal by burying some (butts or brisket) and placing wood on top around the edges of the charcoal ring...

I can't remember ever over smoking a pork butt or brisket with a wsm. Matter of fact, while some cooks had a better smoke flavor than others, I can't say that I've over smoked anything in one. Wood burning smokers are a whole different story, though, and I absolutely RUINED the first spares I...

Congrats on the brisket, Dustin. It all looks really good from here.

Wayne, sounds like you did everything right, but the rain and wind will really cool off a wsm. A patio umbrella works great. Foil is a great tool, though, for such occasions when things are going slow. There's always next cook...and get ya some wood chunks. :-)

Colby, if you like the 18.5" wsm water pan, you'd LOVE a Brinkman charcoal pan for one of those el cheapo water smokers. The old wsm pan (Smokey Joe lid) wasn't too secure on the brackets and was too shallow for the water to last all night long. Evidently, Weber responded to years of...

For anyone wanting longer smoke.... If wood chunks don't smoke long on your wsm, use fresher, as Tim suggested, or denser wood chunks. Hickory, oak, and pecan will smoke a lot longer than fruit wood. Another way to prolong smoke is not to put the wood on the top of the coals until after putting...

Maybe so, but who wants to chance leaving a greasy ring on their patio or driveway?