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Morning all! I'm trying my very brisket on my new-ish WSM this morning. It's a 7-pound first cut brisket and I was figuring somewhere between 7-9 hours for the smoke. When I put the meat on the digital thermometer I inserted read 42 degrees, but after about an hour or so it's reading 112...

OK, so here's another dumb question... Everything I read says 220-225 degrees for smoking, but many here seem to cook at higher temps often. Any opinions on how high a temp is too high?

As I've said in recent posts, I'm still new at this,so this is kinda a basic question: When I put in wood chips/chunks, it seems like I get a good smoke for about an hour or so and then not much for much of the cooking time. How long should smoke be produced and what can I do to prolong this?

So I got into smoking a little over a year ago and I've been using the Jamison Smoke & Spice cookbook for most of my recipes. Does anyone else notice that their cooktimes are a little on the short side? I just did a whole chicken exactly according to their directions and the thing never got...

Thanks everyonefor the advice. I'm gonna have some more questions, but I'll start a different thread for those. At least I know I'm not doing anything wrong. Whew!

Hi everyone! OK, I'm doing my first smoke of the year with a whole chicken about 3-1/2 lbs. I've been smoking it for about 4 hours at 230 degrees, but I can't get the chicken above 150 degrees (well below the 180 that's recommended). I tried a few thermometers and that 150 is correct. What...

OK, I'm still a newbie here, and I know you can reuse your old charcoal in the grill, but how long can you keep reusing charcoal? I'm using Kingsford and often I have trouble getting old coal to relight and cook well in the grill. Any hints?

I was there! Got there at 8, walked out with my smoker at 10! Woo-hoo! Can't wait to fire the old girl up!