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I am expecting anywhere between 25-40 People. All of these folks believe bbq and grilling are the same thing. I plan to have the cook out (start eating )on Sunday at 12PM. I have a 22 WMS and a Performer, BBQ guru and Maverick ET 732. . I plan to cook a a 12 lbs Brisket, 2 7lbs Butts and a...

Does water or moisture do anything for getting a good dark bark.

the goal is two cook two pieces of meat on my 22 WSM. My question is not whether I should cook with water or not, but should cook with the pan in the WSM at all. I plan on cooking a brisket and def one maybe two butts. I am guessing regardless of what I cook, I would need to pan to prevent the...

Using the bottom rack in the WSM or buying a hover rack mounting in on the top grate and cooking meats on the hover rack and the top rack while leaving the bottom rack closets to the fire empty. I trying to start planning for memorial day. I have to feed about 40 people so I was going to do a...

I have a 22 WSM. Again the temp in the middle is the low spot the temp in near the ends of the top grate seem to be fine. For example, a couple of weeks ago, I attempted to cook some chicken wings on the WSM. I loaded it up with wings on the top grate. I placed my ATC pit probe in the middle...

I can never seem to get poultry right in my WSM. I currently wrap my water pan, but I am thinking that I have to completel remove the pan when I cook poultry. It just takes forever to cook. I have both a bbq guru and a maverick and my temp never exceeds 275 when the probes are smack dab in the...

When you cook it that long, how is the skin of the chicken, is it chewy?

Make no mistake about this. Unless you are their to smell the food cooking, you eat with your eyes first. You never heard "The food tastes so good" followed by "The food looks so good". It is always the other way around.

The more I think about, the more I think perhaps I am simply not putting enough wood in my pit to create the smoke ring. I am guessing that a simple pit filled with of Kingsford will not create a smoke ring on its own even during a 12 hour cook.

Very nice, are you using your 22, 18 or both. Can you discuss your cooking setup, temp, exhaust, etc

Well for what it’s worth, I did a brisket and a butt for the first time on my WSM 22 and I was also disappointed in the smoke ring that was yielded. Having said this, I didn’t go out looking to create a massive smoke ring, but I do remember when cutting the meat, I said why is my ring so light...

Everything worked according to plan. The brisket was pulled off at 7am. 13 hours. The pork butt took all of12 hours to cook. Btw, I'm never cooking pork butt without taking off the fat cap again. This was my second pork butt, and this one was so much better than the one I cooked last with the...

Just placed the pork butt into the WSM on the bottom. I wrap up my Brisket and now I am going to bed. I'll be taking my Maverick 3 732 with me and I have set the alarm. See you guys on the morrow.

Officially 6 hours into the cook and temp is at 154. I have not opened the lid once. Will do so in one more hour to wrap and place the butt on the WSM after that then I am off to bed.

Down another 2 degrees. To recap at around 9 pm after being on the the WSM set at 250, for 3 hours exactly my 14.5 USDA Prime packer brisket quickly went from 55 degrees to 162. It is now 11PM and my brisket is in the middle of the stall. Its current temp is 154. In about 45 minutes, I will be...

5 hours into the cook and the temp has lowered to 156, but my pit is stuck at 250. Everything is going according to plan. :wsm:

The Brisket just cooled down another 2 degrees and is now at 158. Temp is still holding steading at at 250.

Yup I can confirm, in the middle of the stall. Temp went up to 162 and then went back down to 160 and holding steady. I would have been scared as hell, but thanks to you guys, I new it was coming. 4 hours down only 11 more to go.

It is a beautiful night here in the nation's capitol. It is 74 degrees and its going to get down to 54 tonight. I trimmed about 2 lbs off of my 14.5 lbs and place it on my WSM 22 fat cap down at 6pm on the dot. Thanks to my ATC the temperature is holding steady at 250 degrees. 3 hours into the...

I got my Digi Q DX2 a couple of weekends ago. Today I tried it out. I was not cooking, I just had it hooked up and it should have been reading the air temp of the room. I noticed that my pit temp was not reading the same temp as my food temp. The pit temp was about 9 degrees more than the food...