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The S&F in Fullerton and Orange usually has choice and select full packers on hand. Since I have a RD membership too if S&F is out I head there. Costco and SAMs also has untrimmed flats if you want to do theses, I do these a lot as I am usually cooking for just 2.

I do the all the time cook until bark sets, usually it of 165-170 for me. I wrap in foil with some beef marinade and a little beer, yeah beer. Then back on the pit, cook to probe tenderness, about 205-212 IT. Work perfect for me every time. If I do a flat I leave the fat cap on the bottom and...

Harry Soo is big on spritzing with water after crust has set on brisket to get a good smoke ring. Ding, ding, ding, we have a winner! Chris I am a Harry Soon alumni also, the secret H2O works every time, it's all about chemistry. I tell my buddies it a secret marinade, lol!

I use both all the time. I cook at 270, minion method for lighting. I use my guru on long haul meats like brisket, foil when bark is set, pull when probe tender in the flat, temp tends to be 205-210. I do not use water, KBB charcoal, hickory and a fruit wood, apple, cherry, peach, depending...

Chris you saved me $$. We go to maui every year, saw this place last Sept, saw the nice rig, but it did not see it being used in the morning or when we got there later in the afternoon, red flag. Walked in no smoke smell, my guess is they cook and store in the frig and warm up for later. I...

No water for me always get a nice ring. [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]

No issues on my WSMs getting a smoke ring.

Thank you!!!

Where to start?

Agree, just messing with everyone but there is no need to clean the inside walls of the smoker IMO.

Clean my WSM??? Nope, that would take away all the smokey good smell. keep the outside spotless, the cooking grate gets a quick hit with a brush before each cook when it's reached 225. Cleaning the inside of a WSM will upset the BBQ Gods and cause bad BBQ Mojo, don't risk it.

Lol, had the same conversation last weekend with wife and friends. I foil for about 30-45 max. Check them 30 mins in.

Wow, that sucks. I would try goof off or acetone. Test the acetone in a small area first, I don't think it will hurt the finish but I would try it first. Always go with the less aggressive route.

The 18.5 is awesome. I have done a 8.5lb brisket flat a 9lb pork butt, and 3 racks of BB ribs. on my 18.5. You have to time everything right but it works great!! I only picked up the 22.5 so I had more rib capacity so I could do 12 racks on the 22.5 and 2-3 butts and a full brisket on the...

I had one done at 210 a couple weeks ago. I would prefer them to be cooked perfectly but I would rather have overdone vs underdone if I miss my mark. You can alway chop the brisket for great sandwiches if overdone.

Cleaning??? I only hit the grate with a SS pad once warmed up and wipe with a paper towel. My WSM smell wonderful when I open the lid even when cold. Good BBQ seasoning. My lid used to have the brown flakes not it's got a thicker shiny black coating. Only the outside gets cleaned.

Can two BBQ guru probes fit thru one gromment or do I need one gromment per probe?

No I did not

Thanks guys! I quickly made that plate just to take a photo, I was all really good also. I have been struggling a bit with Ribs by slightly overcooking them. This rack was perfect, no FOTB, just the right amount of tenderness and a perfect bite mark. Brisket was excellent, I am finally...

Thanks, the majority of it was firm, I will have some leftovers tonight.