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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin Taylor: Larry.... Check out my pics on the chuck roast experiment thread. You will see how gnarly the foil gets. I let it solidify and then lift it off and toss. Sooooo simple and easy...

Good point, Kevin. I always do BB's. Those were the first spares. Makes sense, just easier to let others think for me. Thanks

I can't figure this stuff out. I had my wsm at 230? at 1 a.m. I put two slabs of spares on. At 4 a.m. they still looked relatively pink. Temp was consistent. I decided I would catch a few winks at 5. At 8 a.m. I woke up panicky. Sun's up, heat spike! Oh no! But it was perkin' right along at...

So far, the only competition I'm in is to fight for the Q with my family and friends. You can get hurt eating with those people. It'll be a while before I try to do it in a contest. But, some day I will try.

Well, if they taste as good as they look...invite me over!

Thanks for the responses. I think I have a metric WSM. They cook faster, ya know.

I've only been able to use my WSM about 5-6 times since I got it a few months ago. I'm getting great results with brisket and butts. But sump'n just ain't right. While going to specific temperatures, I'm planning time, loosely, at 1 - 1 1/2 hours for brisket, 1 1/2 - 2 hours for butts. I always...

NO! NO! NO! Do not use the self lighting stuff. Like Pat said, you will taste kerosene. Nasty stuff. It only took me one mistake with that.

Well, let's see now. If you noticed he over-priced it, would you point that out? It all boils down to integrity. Are you an honest person?

Thanks, that's good to know.

Jim, what kind of time difference would you estimate?

Anyone inject a brisket with roasted garlic with herbs? Any other Chachere marinades used?

Yeah, Chris, but those probably have actual beef on them. It's like the restaurant sign I saw, "T-bones 65?. With meat $15.95"

I hate to say so, but yes, you paid too much. Much too much. Sam's generally sells them for 99? lb. I bought one last night a Wal Mart for $1.18. $3 lb is out of line. Sorry.

Jerod, I had the same situation as you. I believed all the good things people said about the WSM, so I bought one. I found out... every good thing they said about it is true. It makes life (fire tending) simple, almost non-existent. You won't regret buying a WSM. Promise.

I would be.

I left a Polder probe in the turkey while it was on the wsm on Thanksgiving. No problems.

Chris, what are you saying about Betty? She's my favorite cook. Are you telling me she's not... she's not...well, you know. First the Easter Bunny, then Santa, now Betty. I've lost the will to live. Nah, I'll go throw sumpin' on the wsm.

Aha! Thanks, I'm going to do another one next week. I'll give it a try.

My 14 lb, unbrined bird went on the wsm at 350?. 2-1/2 hrs. later it came off @ 165? in the breast. I've never had such a juicy turkey. However, the skin was tough, not rubbery, not crisp. Wazzup with the skin?