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dave interestin bout the storage of wook chunks on the smoking site.. i live in SC and have kept my wood in boxes in the garage, could they be too dried after months of storage?? i smell good smoke coming outta the cooker, but should we be keeping the wood indoors?? Glenn in SC

randy, your post inspired me too pull out the kettle yesterday. got bout a 4lb rack of spares and set up the firebricks on the kettle, bout 6 inches from bowl and foiled the grate.. funny thing was i was at kroeger and they had the Jack Daniels briquettes on sale, i figured what the heck...

dave: thanx much for all your input. i guess BBQ is not an exact science and there are a lotta things going on, and no 2 cooks are the same. cant wiat too give it another try!! thanx glenn in SC

dave: i have had my WSM for 3 years and i am more confused than ever bout what temp i am actually at.. last wek i smoked a tri tip.. i hung the maverick thru the vent like u said i was a good 30 degrees or more off from the dome therm that i checked in boiling water too be right, so what the...

jack, been doing some tris lately and it seems like there are many ways too do them. some cook right over the coals like a steak, some too the indirect way like on the kettle.. i tried a low and slow from the weber book dueling bubbas last week and smoked it too bout 185, took almost 4 hours it...

the K works fine and it is a really good deal, but i use everything.. i like RO lump for smokes under 6 hours, and the wicked good stuff is great, but damm that shipping.. as far as stubbs, i like it, but noticed this year the bags say made in mexico, not paraguay like last year.. at least...

will do, it was weird cause when i took the lid off after 9 hours i check the hunk for temp all over and nuthing was the same the point was in the 190s.. so i will try foil nextime what the heck.. thanx Glenn in SC

that is a good idea with the maverick.. i did take it right from the fridge, thus the cooker taking a little while too get up too speed.. the smoke ring thing seems like such a wild card for me u just dont know untill u slice into it what u got, but i used plenty of wood. as far as the wicked...

glenn, no it held together and was tender pretty much, everyone liked it so think i did a good job, not sure what i could have done diff.. last 3 briskets i have odone have all got too the 140 mark so quick.. thanx dont know what i could have done different,, glenn in sc

thanx for all the help folks.. arced the beast in bout 3am and was rolling, took the wsm a while too get up too temp, but not really sure why but by 5am i was barely over 200 at the dome and the meat in the flat was allready at 145, does that make any sense?? pretty much stayed round 230 the...

ready too rock dave, just made my sauce and trimmed the brisket, took almost 3 lbs off and i was easy on it, heavy dose of rub applied, not sure when i will get started smoking yet, i deal with some not so easy to work with conditions. i live in a condo complex that forbids grills, but they...

charles how long did that baby take?? Glenn in SC

thanx for the pix, that is what i was thinkinglooking forward too SAT, the southern rock will be cranking!!! Glenn in SC

thanx much marc will do...glenn

corey i recently checked my WSM therm by doing the boiling water test and it was OK. ind dont feel did get a et73 but did not like the wires thru the vent or under the lid and dont want too drill holes so i stayed with the factory for now. looked at a Tel tru, which i put on my one touch, but...

thnax charles, so i little of the point hangs over one handle and a little of the flat hangs over the other?? sounds good getting excited for smoke day number 3 for me, the last 2 have been very eventful and i hope this goes smooooother.. got some wicked good and some chigger creek chunks, and...

well just scored my Brisket for smoke day a whopping 14 lb hunk of Black Angus 1855 choice..looks good but it may be a bit large for my 18.5 WSM.. any suggestions??? BTW i paid 2.99 per pound.. cya on smoke day!!!

dave: thanx much. getting ready for my 3rd Smoke Day Brisket and hope this will be my best.. i hope too secure the hunk of cow next week and your tips make a lotta sense.. Glenn in SC

i really like RO also it burns clean and the sizes in the bag are consistant which is key. i tried true Que also, it was Ok. i have bought some wicked good and it is awesome, but only use it on special occasions due too the cost of shipping, there briquettes are also great.. Glenn in SC

dave: i really like your straight ahead approach too the Brisket. i am doing one on smoke day and have been racking mmy brain over the past year bout 2 basic topics. turning the brisket and mopping it. i read Stubbs book he never turned it but cooked fatside up, he also mopped the meat a lot...