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That looks great! You guys are killing me with all of these ideas for things I want to try ... but keep up the good work.

Lump is fine in the wsm, but I think they're trying to advise folks to take the easiest, most consistent fuel and stick with briquettes. The high heat benefits of lump are wasted in the wsm since you are almost always reining in temps with a low oxygen supply. Also, briquettes might be more...

Very cool! I'm planning on giving a work cook a shot on Thursday. I'll put in some beef short ribs while I'm home for lunch (and set it lower than I normally would, probably around 225, so that I'm not worried about them being ready before I get home from work). The new ATC is one of the...

Close call based on your criteria. I have and love both. For pork butts and chicken, I usually use the 18.5, but for ribs, brisket, and tenderloins, I love the extra space on the 22.5. If I had to pick only one, I'd go with the 22.5. I just love having plenty of room on the top grate for a...

I don't use water at all but wrap a clay flower pot base in foil and put it in the water pan to act as a bit of a heat sink. I just don't want to deal with the mess in the pan, and I am fine with the results that I am getting without water. On the grommet & probes, I put the probes in at...

Trying ribs without foiling is on my To-Do list too. About how long would you expect no-foil St. Louis spares to take at 275?

Thanks & yes, I'm enjoying the new toy. The calibration instructions weren't the clearest, but it was still pretty easy to calibrate the probes. It probably took around an hour for the CyberQ to recover and gets temps under control after I refueled, but the extended time was my fault. I...

I started using your spreadsheet cooking log shortly after I found this site but didn't get into the habit of entering prices. I feel your pain though. My "practice" brisket this weekend cost about what I used to pay for a beef tenderloin.

I don't have pics, but I got a small pack of beef short ribs (the individually cut, short riblet version) and threw them on toward the end of a brisket cook just as a quick experiment. I just hit them with salt & pepper and put them on the smoker at around 260 for 3 hours. When I took the...

I did my first cook (an overnight, 15-hour brisket cook) with the CyberQ over the weekend, and I love this thing. Even with the Maverick and with the wsm being pretty good about locking into a temperature for hours at a time, doing an overnight cook with the Maverick always left me tired the...

Thanks Noe! I tried this method over the weekend and got the best results I've gotten on brisket to date. I'll probably experiment with liquids and rubs, but I'll be using this technique as the starting point.

Looks like you nailed it! Now I'm going to have to see if I can find some of those around here. The beef ribs that I find around here have very little meat on them. I've never tried beef short ribs, but that looks fantastic. I know what I'm searching for during lunch today.

I agree with Dave. I've slowly been increasing the temp at which I do chicken (from 250 to 275 to 325 to 350 to 360, and finally to 400). My most recent try at 400F gave me the crisp skin that I wanted. Going that hot in the wsm, I would take the pan out completely (with the food on the top...

The CB door and compression latch are working GREAT. The door went from being a smoke stack to being virtually airtight. I haven't seen even the slightest hint of smoke escape from the door since I added the CB door and compression latch. I don't know how much the gasket is contributing to...

Thanks! My pleasure. It's good to find folks who understand my enthusiasm for this stuff! It's also great to learn from the successes and failures of so many of you guys and gals who have so much more experience than I do. I'm looking forward to moving beyond a test burn and actually cooking...

Another thing that has upped my game on steaks is taking the time to do something akin to a short dry brine. If I can make it home for lunch on a night when I'm going to grill, I rub both sides with crushed garlic, hit them with Kosher salt and fresh ground pepper, and leave them on a wire rack...

I LIKE your philosophy! I need to man up, ruin a few steaks, and get comfortable with eating my mistakes if I miss that three second window of greatness.

Yes, it's a bit of a transition going from individual steaks to an entire slab of primal. And really, it's less about the cost and more about not wanting to screw up something that we're about to serve to our friends and family. I get the impression that most of us on here are our own most...

Good point! I want to eventually get to the point where I can consistently get a good all-over crust without burning and screwing up a good steak. For now, more times than not, I chicken out, take the easy way out, and settle for grill marks.

I haven't tried the snake method yet, but I just got a CyberQ ATC, and that is on my to-try list. Please take pics of the set up and keep us posted on results. I did a test burn yesterday using a small mound and a minion start. After playing around with several different temps I set the top...