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I solved all my problems with air control on my ECB. I gave it away.

Steve, I'm sure others here can help you far better than me but after reading the posts here for quite a while I understand that the lower rack runs a little cooler. So if you want both briskets to finish at the same time, than the idea is to swap them midway through the cook. Cooking time may...

Tom, I've done low and slow with the kettle but it's not easy. (That's the reason I bought the WSM.) One thing I did that helped me was to mark the location of the bottom vent handle with a magic marker. You can't tell the position of the bottom vent when you're cooking. I marked the handle...

Tom, What's the ratio of Splenda to sugar? I've seen a 10 lb bag in the supermarket and wondered if it would work for barbecue. Great news as I'm also doing the carb/sugar thing.

Cecil, Thanks for that post. I am a great lover of pastrami and you've made my mouth water. We have lots of Corned beef (both red and grey) here in the northeast and it's reatively cheap. Thanks again for the recipe. Cliff

Paul, Ditto on the foil on the inside only. After reading all the posts for the past few weeks, I decided to go with sand for my first cook. Like you, I wrapped the inside only and then covered the sand with foil. Easy cleanup-no messing with water. You just have to shut down the vents early...

Like Bill Hays, I've been using a NU-Temp 701 for a year now and it's been flawless. Cliff

Jeff, another book of interest is "The Great American Barbecue & Grilling Manual" by Smoky Hale. It's pretty informative. The guy is opinionated but enjoyable. It's available at barbecue-store.com. Cliff