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I agree, you are suffocating your fire when you put the lid back on. I use the same amount of coals as you, but I dump them out so that they cover less than 1/2 of the charcoal grate, concentrating your heat much better. When I put the cooking grate on, the coals are touching the bottom of the...

I use the burner from my turkey fryer to light mine. Fill the chimney, light the burner, and 3 mins later we've got lit coals. I've actually never used the burner to fry a turkey, it's what I use with my discada, but it's also perfect for lighting the chimney. No ash flying around, that's for...

I think for the neopolitan, you may not have much luck with the lodge pan, since it will be closer to frying the bottom of your pie than it would be if you were using a stone, versus the cast iron. For the higher heat, I would skip the baskets, as they do restrict your airflow somewhat, and...

I'm also an HH brisket man. I've done +/- 12 packers this way and another maybe 6 flats, and all have been very good. I'm much more fond of packers, since the "done" window is much wider, and they are just bigger and tastier. Congrats on your success!

Hey Pat, I've made this recipe many times, and I would give yourself at least 6 hours start to finish. I usually do my chucks much hotter, 325, since the main goal (for me at least) of the chuck in the smoke is to give it that wonderful WSM flavor, but I let it do more of the tenderizing in...

My guess is that by not being able to see inside the burgers...you finally cooked one that you were happy with! Many people are afraid of medium-rare/medium meat just because they can see it, but once it's passed over your palate, there's no going back. Congrats on your tasty burgers, and once...

Yowza, that is a pretty small flat. How many people? Flats can be tricky, their window of done versus dry is much smaller than with a full packer. 'Twer it me, i'd go buy a different one, either a larger flat with the fat cap still attached, or a packer. If the family is set on beef, for a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:

The temps that J is referring to are comparable to the standard doneness temps of beef, like steaks. Brisket is NOTHING like. They are done when they are done, and the only true way (IMO) to tell is with a probe. It should go into the brisket like you are pushing it into butter. You can do a...

Do them separate for sure. They cook fast since they are super lean. I do them high heat until 140 degrees, then rest for 10 minutes or so before slicing. I'm not a big briner of pork, especially tenderloin since it do delicious with out it. For me, a simple seasoning is all that is needed...

This thread is making me laugh. So many of the classic myths have been mentioned. I just had the "salting steak" discussion with a co-worker. Some knob on the morning news here was going on about drying out the steak if you used salt at any time during the cooking process, and I my...

Two different pieces of meat if you're talking tenderloin versus loin. A tenderloin is the filet mignon of the pig, and the loin is located above that, running along the spine if you are looking straight down at the pig. For 6 people, I would suggest a loin. A full loin should weigh in around...

Yup, what Paul said. Once meat hits 135-140, that's the end of ring formation.

Sure, may as well ask him! Plenty of people only associate brisket with the prettly slices you see on tv, but that (to me) is inferior to top notch burnt ends, or even smoked chuck roast.

For the bricks, I'm using standard sized bricks, like for building a house or whatever, and i've got them laying flat, so my raise is probably 2 1/2 inches I would say. When my contraption is all set, the lid JUST barely closes without gaps and without touching the stone.

LOVE Indian food, and we have an excellent restaurant here luckily, of which we frequent. Naan is one of my favorite things to make, but the recipe that I use uses mostly yogurt in place of water, and makes a great stiff dough. I've not done tandoori yet, but it's on my list. I've made...

Flats can be tricky, especially if they are fairly uneven in thickness from end to end. I've only ever cooked flats two times, and I was not as happy with them as I am with a packer. Foiling with a flat seems to work well, but your doneness window is much narrower than with a whole packer...

Hard to say really. I've done a lot of high heat briskets as well, and some big ones, up to 19 pounds. I usually just wedge them between the grate handles so they are a little bent up to begin with, but with the shrinkage, they fit nicely by the end of the cook. I'm guessing that your bridge...

I do pizzas on my kettle with a similar setup. I use the charcoal ring from my WSM on the charcoal grate inside my kettle (22.5). I spread the coals on the outside of the charcoal ring all the way around, usually ends up being two full chimneys of blue bag K (I do pizzas very hot). Then on...

If you've got BBs down, spares will be no trouble at all. If you are happy with your results on the baby's, I say just duplicate it with spares, adjusting time as necessary to get to tender. I did a rack last night on my OTG and ran at 325-345 and they were done right at 3 hours. I didn't...