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Invest in a few cookbooks that feature various styles or specific area styles and just start cooking the same meat with different styles to find your taste. I grew up in Kansas and experienced the KC style and Texas style. Lived in Arizona six years and had the southwest experience. Tried a...

I tend to use lump most of the time but use Kingsford for overnight cooks. An 18lb bag will get me around 12 hours at 240 on the bottom grate. Of course, your mileage may vary but it's pretty consistent for me, just need to find what yours does. I journal every cook I do just so I know these...

Actually the alcohol in beer (or other grain alcohols) boils at just over 170F, so technically the alcohol can boil off at cooking temps. The flavor addition though will be minimal and the moisture addition would be little, especially using a 4%-5% ABV beer that most people use. Actually...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: My question is that many on here can get the temp up right away using the Minion method with a stocker so why does it take me longer...

After 3 years of focusing on bbq instead of home brewing, I'm actually switching my focus back to home brewing. That being said, I want to focus on rubs/sauces/marinades when it comes to the meat this summer. My wife feels I have been going overboard on flavoring so I'll be looking more at...

Like Pat Smith, I use old stuff on top of fresh stuff. Another layer of fresh stuff on top of that, use the Minion, and you should be good.

My personal experience, the 22 uses more fuel than the 18 for the same meat, which is expected. More space to heat. Either is similar to control the temps though. I have done 120lbs of butt on the 22. I do have an extra rack on top and did have drying/overcooked issues but mixing well and...

Yeah, they closed a plant in Sioux City, IA this week, no real reason besides "not ENOUGH profit" spew they do. Won't buy their stuff now (never did), will pay more to support more local lockers and quality grocery stores.

For cleaning I use PBW or oxyclean (fragrance free) and for sanitizing I use StarSan. PBW and StarSan you can get at homebrew stores. I never use bleach.

CDN makes some pretty good ones in the $15-$19 range on Amazon. I have one as a back up/second one to my thermoworks unit.

Varies but I have a 25 degree difference in mine. If I stay in the 250-275 range on the lid, I'm good (shooting for 225-250).

Done a similar recipe to Brian but used limeade instead of lemonade. Great stuff in the summer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricT: I myself don't use the butts from Hy-Vee and have actually never even looked to know how enhanced they are. I just knew they had them and there...

Problem with Hy-Vee is that their Hormel products are very enhanced, more so than Tyson products at Wal-mart. In this case I would recommend Fairway or Wal-mart over Hy-Vee. Eric, where are you at? Live in Storm Lake myself.

One thing I've done to deal with the smaller pieces is to get a 22" kettle charcoal grate and lay it cross ways with the WSM grate. This keeps more of the smaller pieces in play. Also, the charcoal rings fits perfectly around the kettle grate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Ended-up going racked like I usually do and they were soooooo good. I now have more room on this cooker and was toying with the idea of not...

I've been wanting to try that trick, good to hear it works well.

I do the foil packs light Kevin mentioned, just would suggest using HD foil as regular foil will burn through easily.

I'll do an overnighter every 2-3 months. I'm usually cooking a lot of meat in a short period of time when I do. Will be doing one this Saturday night. Will do three 8.5 butts overnight, then will do a couple of racks of spares and a couple of 3.5lb points after the butts. I've never had a...

I will use the bottom rack for certain reasons: 1) If I'm cooking a large amount of meat and will switch the two racks 1/2 way through a cook or 2) cooking a side such as beans or tators. For me I probably use it 1 out of 5 cooks. I use a sand filled pan for all my cooks, though it's not hard...