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I light two full chimneys to get to 350 degrees. Any less in my WSM (which has always run cool) won't work. You could also light one, dump it on some unlit, let them light up and then try it. That should work too. But, the point is you will likely need many more lit coals to maintain 350 than...

I'll have to agree with Chris. I have several silicon brushes and they are ok for thick sauces, but not good for mops or thin sauces. You'll still need some pastry brushes or the like for thinner sauces.

Anyone have pointers to plans for wood-burning pits? I too am interested in learning how to weld once school is over this December.

I used a half pound of bulk bacon (very fatty) for the same reason. I pulled the brisket at 185 degrees rather than letting it go to 190 (due to time) but my classmates loved it anyway. It's getting time when I should do a whole brisket. It's been a long time. I usually let it go until done...

Ok guys, thanks for all the help. I cooked it 8.5 hours, starting at 7:30am and pulling it at 4:00pm. It's tightly wrapped and sitting in a cooler. My hoity-toity MBA classmates won't know what hit 'em! Thanks again.

I'm cooking just a flat for a class party tomorrow night. It weighs in at 5.5 pounds and has the fat cap intacts. I've only cooked full briskets before and never bothered to track time much. Can anyone give me a ballpark figure for how long this will take? I'm guessing 6-8 hours. I need to pull...

Beer: Anything I've brewed Wine: For BBQ, I usually drink port, preferably a tawny port. It's extremely full body and rich flavors compliment the bold flavors (spicy rub) of bbq very well.

That's a lot of charcoal! I fill the ring with unlit coals but leave a hole in the middle big enough for half a chimney of lit coals. I also use a Guru with no water in the pan, but that shouldn't make too much of a difference. In warm weather, that will last the 16 hours that it usually takes...

The juice box is a great tip. Thanks Rob. I use packets of spiced apple cider that come in packets like powdered hot chocolate. They are easy to transport and I can make my spritz as stong or weak as I want. You might try this trick some day too. Ed

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ken McCrary: And here I am still trying to figure out how they raise them boneless chickens. How do you tell the difference between a boy brisket and a girl brisket? <HR></BLOCKQUOTE> The size of the point?

This is another good use for the Silver Bullet Smoking Jacket. I only use it during the rain in the spring/summer/fall or during windy conditions. In the winter, it's used for every cook. Ed

Wade, if you aren't done yet, try basting with apple juice. Maybe it will rinse off any schmutz on the outside of the meat. This is what I do to remove any ash from stiring the coals. If a spritz from a spray bottle won't remove it, then give it a GENTLE rinse by pouring a small stream over the...

Anyone tried the kamado extruded coconut lump charcoal in their WSM? I'd like to try it for those very long cooks. Please post your experiences with it. Also, if there's anyone in central ohio that would like to experiment with it and split a shipment, let me know. It's on sale right now so...

Hey Garrett. How's Dayton these days? I'll agree with the others. You fire sounds cold which probably accounts for the deposits of soot. Would that be akin to creosote deposits from a lazy fire in the fireplace? Anyway, my personal opinion is steer clear of the consumer-grade electronic probe...

Tom, I've never used the charcoal baskets that came with my platinum. When I rotisserie chickens, I put a pan under the chicken and pile charcoal on just one side. I'll use a full chimney of white coals and then add a dozen or so unlit briquettes every hour. I try to keep the temperature at the...

Bone Suckin' Sauce is definitly one of my favorites. I also like Stubbs and another one I found in the stores recently called Pain is Good. It's a very tangy sauce.

I've done two of these on my WSM and love them. In fact, I'm cooking a rib roast for my mom and grandma (and other sundry family) this Mother's day. I'm a damned good kid. But I digress. I agree with most of what Tyler said. But, I'd cook it at 350 degrees. I also use the simple Montreal Steak...

Thanks Chris. I like the new organization scheme. Also, thanks for all the work it must have been to wade through all those posts!

Nate, I prefer 3" dial industrial thermometers. I've converted my brewery and grills/smokers to them. The consumer-grade digital probe type thermos have been too problematic for me so I've given up. A dial-type thermo can be calibrated by turning a screw on the back. My Polder thermos were good...

Hi Dallas. The cherry and apple are good, so is the hickory. Today I was lazy and just put on a few chunks of hickory for my BB ribs. By the time you read this you'll have already eaten them though