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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: ATCS-(Digiq DX) and water is a no-no. </div></BLOCKQUOTE> Is this because of potential spilling issues or because the heat sink won't allow...

I'm willing to be convinced. Have him send me a sample.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): Everyone is right about the length of time - too short. But i must demur about the foiling. I also have a bride who likes...

I have always low-and-slowed my briskets and I’ve always used briquettes, so I can’t really speak to high heat methods or lump. The best advice I can give is that, for the sake of security, ensure you have some kind of heat sink in the water pan - either water or sand or a clay saucer or...

Good luck! Sounds like you have a good plan!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Well, there’s cleaning and then there’s cleaning. If you scrub down your grates with a wire brush after a cook, they should be fine. I run my wire brush over my grates and then burn them off over the hot coals at the end of my cook.

Some people do season the WSM prior to its first use, but it's not necessary. It's ready to smoke as soon as it's assembled. However, it will probably run hot the first few times it's used. There are charts, scales, sacred symbols and shamans aplenty on the internet, man, but those are all...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

How hot are you letting the smoker get before you start closing off the bottom vents? I'll start a cook with the bottom vents fully open and once the smoker gets near 200, I'll close them to about halfway. Once the smoker reaches target temp, 220-240, I dial down two vents almost all the way...

I second everything listed. Of these, what I use most are the heavy duty foil and welding gloves. I use my remote thermometer every cook, too, but honestly that's a crutch. Don't get me wrong, it's very nice to have. It allows me to do a lot of other things while still being able to monitor...

Is this a common issue for a lot of y'all? I re-use coals in probalby 95% of my cooks and have never had any problems.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Carlson: I disagree with the "charcoal taste" crowd. The charcoal is the same on the outside as it is on the inside so as long as it is burning...

I think this is a fantastic idea. I'm way too intimidated to attempt an Iron Chef, but I'd throw my meager skill in a throwdown just for the heck of it.

Almost all of my smokes are overnight and I’ve only ever had to add water on one smoke – and that was after 11-12 hours. I have the WSM with the big water pan and don’t have a problem with it being in the way.

I miss living in Georgia. I would get my pecan from my back yard. I don't know about y'all, but all the meat markets around here carry a pretty good variety of wood. Hickory, apple, and pecan are mainstays, but we get peach, pear and maple in on occasion too.

Amazing.

I use almost the same method as Mike - wrapping chunks in foil - but just cook in the opposite manner. I sear steaks or burgers first and then move them to the indirect side. I put the chunks on when I move the meat.

Sounds undercooked to me, too, but I can't imagine ribs being undercooked cooked at 225 for six hours. I often cook this low. Are you using a WSM? If not, what kind of cooker and therm? Where are you taking the temperature? Did you foil the ribs at all?

I echo Mark's scores and general comments. On organization, I would say this about pulled and sliced pork. Our eyes prefer to orient larger to smaller. If you had the slices on the outer two columns and a pile of pulled in the center, it would be more appealing. Or, try lining the outer area...