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thanks guys! side note, my 14.5 was running really hot today. I've done about 5 or 6 cooks before and with the exception of today, I had been struggling to get it to stay over 250. Today I couldn't get under 250. I had the top vent wide open and 2 bottom vents shut and 1 barely cracked. Had to...

Not bad for my first time around the block. First time I used pecan wood and I really like the flavor it gives. The rub and mop sauce added great flavor as well. It was a not too dry, not quite as tender and had a small smoke ring but overall we were pleased!! : Finished up, out of foil...

Took it off the smoker and have it wrapped up in a cooler right now. Temp is 190. Going to let it rest for another hour or so I think.

ok - foiled it and we're back on. put a generous amount of mop sauce in there with it. meat feels pretty tough still.

I was thinking I should - trying to get it as moist as possible. Foil and put it back on the smoker you think?

It has been on for about 4.5 hours now, I think I am in the plateau... hasn't moved off of 160 IT for about 40 minutes maybe. Smoker is down to 250 and holding well.

Cooking a small 3 lb brisket flat (first time!) on my 14.5. Started at about 8 this morning. Temp has been high today, using minion method and it is running at around 275 / 280 all day which is higher than my last few cooks. It is a bit warmer down here in NC today, thinking maybe thats it...

Cooking a brisket flat for tomorrow the first time on my 14.5.... sort of experimental. Small cut, seems like half a flat really, only about 2-3 lbs. My WSM usually hovers around 225, 230 using the minion method. I use Kingsford blue, and have hickory and cherry wood on hand. How long do you...

Welcome, neighbor!

Had an old grill that I have been meaning to have bulk trash come scoop up for me... the other night after a few beers I got to thinking that this could be a great addition to my new 14.5! Not earning any style points here but thought I'd share: "new" stand for my wsm by pypiak23, on Flickr...

have a new 14.5 with the rubber grommet, maverick probes fit through no problem at all. I can only assume the grommet is the same on all models, and if not the 14.5 would essentially be the smallest so you should be fine. I will say this, assembling the wsm, getting the grommet on was a bit...

I agree with you for the most part, heck its probably not better than Clyde Cooper's which is just a few blocks away. Its not in my top 5 either, but still - I think they get a bad rep because its a nicer restaurant and they still produce pretty authentic BBQ without the red/white vinyl table...

You may or may not have seen The Pit on Man vs. Food and even some other Food/ Travel channel programs - but this is the most "famous" BBQ restaurant certainly in Raleigh, maybe in all of NC. The Pit is a pretty classy BBQ joint. They have great BBQ, lot of hype behind it but I'm not a hater...

I've only been to the McCall's in Clayton... I don't have bad things to say.... they are kind of one of those small town eateries that may have gotten too big for their britches. I bet McCall's was awesome back in 1989 when founded - but they are pretty commercialized now. The restaurant is huge...

Eat here regularly when in town of business about once a month - really good BBQ in VA. Mac & Cheese was good, seemed homemade and not the sloppy, runny, kraft type you get from some BBQ joints. Hush puppies were the round ball type which some places fry to a crisp, but these were really tasty...

I ate here a while back on business. I ordered the ribs, which were pretty much terrible. They were slimy, a lot of fat - no smoke flavor. Seemed like they were oven made and not seasoned. The sauce on the ribs was pretty gross. I ordered corn on the cob and it seemed like it may have been...

I have eaten a lot of BBQ around the state, mainly I lean towards Eastern Style. I do not poo-poo Lexington style like some BBQ nuts, I like it all. Ain't no shame in my game. A few months back I was on business in Lexington and having eaten at Lexington BBQ (meh) - I wanted to try something...

Kings is ok. "pig in a puppy" definitely worth a try.

Clyde Cooper's is great - Eastern NC style BBQ - though not whole hog. They cook hams and shoulders. Really cheap bbq sandwich, fries and drink special daily. They are moving after like 70+ years in the same location, but just around the corner and still in downtown Raleigh. Pork skins there...

Thanks, Derrick. That does seem to be the route to go...