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If you must you chips, make a couple packs out of heavy duty foil and put a small hole in each one and mix them in with the charcoal.

If you can find Duraflame real hardware briquettes, they are also just charcoal and food starch for a binder like the Rancher. I've used them for a couple of cooks and they worked well, I just started using Ranch lump personally.

I use my OTG on my deck and have added a pad to catch errant sparks and things from burning the surface. When grilling just use common sense and keep the proper safety equipment handy (fire extinguisher) and you should be ok.

Are you cooking baby backs or loin backs?

A lot of people like to follow a 3:2:1 method, 3 hours normal, 2 hours in foil with juice or other liquid then an hour out to form a good bark on them.

I find it takes me about 4 hours usually to cook baby backs using the BRITU method, 3 hours at 225 then finish them at 275. I suggest you check out the BRITU recipe and cooking method as a starting point then modify as you see fit. http://www.virtualweberbullet.com/rib1.html You can fire up as...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just want something that works well and will last a long time. </div></BLOCKQUOTE> Get the Weber one then. It's made from aluminum coated steel coated and doesn't rust...

Figure about 1 1/2 hours per pound at 250, no brisket is the same so that's just a rough estimate.

The gold does have a hook in the cover, it hooks on the side of the grill or one of the handles and works well. It's on the opposite side of the top vent, it's convenient to just slide the lid aside to keep from sucking up ashes and just hook the lid on the edge. The slide aside lid holder is...

Couple posts on the topic. Seems the general consensus is to reheat the brisket whole then slice it. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...270096492#7270096492 http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...970033553#2970033553...

I took a quick look at it, I should have more time to look it over the next time I'm down there. It did have some nice features that I wish would come standard on the WSM, I liked that the sections buckled together, made it easier to move. It felt solid over all but I did notice it was lighter...

Never had one go 20 hours, I usually cook mine at 225 and the last two I did were around 8 lbs after trimmed and took about 12-13 hours.

I was up at 6:00 spraying down my first brisket with apple juice after being up to about 1:30 am, is that close enough? I've found pork takes about 1 to 1/2 hours per pound at 225, your 4.5 and 5 pounder were probably done after about 6 to 8 hours at 250.

Try flipping the middle section over when your not using it, it helps with mine.

My friend has one of these in his store if anyone in the Havre De Grace, MD area wants to see it. Gonna go check it out this weekend. Rib'N'It 2130 Pulaski Highway Havre de Grace, MD 21078

They are supposed to be aluminized steel, guess that helps keep them from from rusting as fast. They are larger then most starters and the cone grill design on the inside is nice. You can kind of see the grate on this pic on the Minion Method page...

You can fix it for around $13 bucks plus shipping.. http://www.amazon.com/dp/B00004U9VV?tag=thevirtualweber...ativeASIN=B00004U9VV

you can't buy the strap since it's welded on. I did see someone else here fabricate their own and use the plastic handles with them. Shouldn't be hard to find a metal strap the right width and bend it with a vice or something, you can paint it with black BBQ paint to help it blend in.

I put mine in the fridge with whatever juices I want to save and let it cool first before vacuum sealing, keeps you from sucking all the juice out of the bag with the sealer. Nice looking pork, what kind of smoker is that you are cooking on?

No problem, just letting you know that if you buy a piece marked London Broil, it could be a few different cuts.