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Jim; I have to hand it to you...I could NEVER wait 32 hours when cooking anything. You must be a very patient person. For me, 12 hours is the absolute maximum for fridge to table. My wife is a bit impatient...I get some serious dirty looks when I tell her, “it needs to rest now, honey”. :)

This is one of those discussions that can go on forever, that said; I prefer to use the bottoms with the top wide open. If you consider using the top for control, anytime you close it 25% you will drop your airflow by 25%. Using the bottom intakes, if you close one 25% it will result in drop of...

Agreed...at that weight, and prime, it must have been a fat little bugger! Prepped overnight in the coffee/cocoa rub: [/IMG] And on the smoker at 8AM: [/IMG] I have to say; temp control this time of year in AZ can be a PITA! I always have to consider the ambient temp rise as well as when that...

Found this little gem in Costco...perfect for an easy Saturday cook! I'll drop it on around 8AM tomorrow: [/url][/IMG] Plus, I scored a really nice box of apple wood when I picked up some fire wood before the holiday...gotta drop at least one of those in there: [/url][/IMG] Setup the WSM 18.5...

Gotta agree...for me, when I hit the stall (as confirmed by 45 mins to an hour with little to no movement) I pull it and wrap. And Lynn also has a good point...my WSM is just happier someplace between 240 and 260 in general. So my cooks are always in that range unless I am targeting something...

What's better? Did a 3lb prime Tri Tip this weekend (I'm still afraid of choice after a bad experience); [/IMG] But the real treat are those sliced Tri Tip sammiches from the leftovers! [/IMG] And here is a fantastic recipe for a horseradish and mustard based cream sauce; it goes fantastic...

And Mike is 100% right; I do the same. Once I am around 195 (center) I start to probe and stop thinking about temp. In fact, I use the temp probe, but don't even look at it. It's done when it's done!

I really don't now about the temp drop; but unless you tented it or wrapped it after, I would think the temp would naturally drop once you remove it from the cooker. Like Dustin said, when somebody starts cutting out the bone, there is no telling how much fat they might trim. However, I also...

Welcome and congrats on that 18.5! Now get cookin’...

Welcome. IMHO, that 18.5 is the cream of the WSM crop! Cajun Bandit door is a great option and will reduce leakage and help with your temp stability, and, yes, get you a chimney and you’ll be ready to fire up.

That brings back memories from when I was a kid growing up in Detroit. Pork steaks were a weekly dinner for a blue collar family. I always loved them pan fried and crispy! Haven’t seen them in the market for years. I guess I live in too good a neighborhood now. :(

Out of curiosity, how big is your brisket? I like to cook mine at 260 and I can get through a 10 pounder in about 7 hours. Hopefully you'll have a 3 hour stall :) Oh...and like I always tell my impatient wife, "it will be done when it's done". Planning around a finish time is never an exact...

Ok, so now that we have killed the charcoal ring discussion (many thanks to those that contributed and convinced me to simply re-use my un-burned charcoal), I need to ask about partially burned wood. Today I am cranking out my Friday Tri Tip...quick and easy. I'll use the leftover charcoal...

So what's it going to be, Jim? I'm expecting a sensational first cook as a lifetime member...with photos, of course! :wsm:

Huh...you mean to tell me that if the rib eye gets a prime rating, the entire cow does? I had no idea...

And I also agree with Paul; bump it to 260 (which is where I usually cook my brisket anyway).

How many hours at 178? Is it nearing the end of the stall? Not sure why you aren't willing to do a wrap. That would surely help your concerns over dryness and speed up the finish.

Good point...I should know better than to run without the water pan in my WSM. I live in Arizona, and even in "rainy" season it hardly gets above 45%RH. Most of the time it is in the single digits. Water pan from now on (excluding cooks under 2 hours).

Beautiful plate!

^this The 18 is amazingly efficient.