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Two things come to mind. 1. You could wrap the cardboard in Plastic wrap, put the bacon on it and vacuum pack. 2. Try out the "Foil Laminated Lids" used to top foil catering pans. I am the recipient of lots of catering at work and these seem to do the job as the foil layer keeps the...

It's the destination not the road..... Cooking at a low and slow will allow more of a bark to form than cooking at a higher temperature. Cooking at a higher temperature will get to temp faster. The choice is yours.

I used it twice so far. Today I made Pizza but was using a temp that I thought was too high for the controller (temperature probe). The first cook as a minion start and the controller wasnt hooked up until the pit was up to temperature. Control was excellent and unmoving for about 6 hours of...

Depending on how much smoke flavor you like you might be able to get away with 1 of your "sticks". Normally I smoke with 3-5 fist size chunks.

On a brisket of this size when it's squeezed onto the WSM it overhangs the edges of the Water Bowl and those edges tend to dry out. A good way to alleviate the problem is place some foil at the extreme edges of the brisket length wise. I use those semi-square sheets and place one at the end of...

For $100 I couldn't pass up the chance to get one. Shipped the next day. Unlike other on-line purchases Aubers' did not send an email with package tracking info. I ordered on a Thursday evening and the package showed up at my door on Monday via USPS having originated in GA. Won't get a...

Although not brisket, you could smoke a chuck roast (look for a bone in if you can) and then cut it into some chunks, smother in sauce and smoke some more.....I guess I'm luck, everybody has packers here and most stores have Choice packers and only 1 or 2 even carry select.

Hey Phil, Are those red handles Plastic? I know that the web site sayes it can be put in the oven but I was wondering. Also, do you think it would fit in the 18" WSM? Thanks, Brad.

There is an eggccesory from TheCeramicGrillStore.com that allows the use of a wok with the egg. I'm sure you could find a way to support the wok on the base of the WSM without the use of the body.

I use a Black and Decker Burr coffee grinder. Does the trick, you can adjust between a course and medium fine grind. Just run rice through it after grinding to clean and deflavor.... For really fine grind buzz it in a blade coffee grinder.

Just put a rub on it and get it on the smoker.

I've never tried done it that way. For the WSM keeping the top full open and the adjusting the bottoms works so well that there might not be a reason to go that way. On the Egg I've had to adjust both the top and the bottom vents. When I first started cooking on the Egg I tried to adjust temp...

You could do a pseudo high heat style cook. I've done that with the Wagyu. Prep as you would for a overnight. Cook until the internal temp is 185-190. Then foil until tender. It took my 13LB wagyu packer about 5-6 hours to get to temp then foiled for about 1 hour. Let rest in foil and go...

My cost was $5.66 per LB delivered. More info is in this thread: Source of Wagyu Beef Brisket

When I cooked 2 this spring they seemed to cook about the same length of time as the choice briskets that I normally cook. As Travis said, it's up to the weight, marbling, temp you cook at and "thickness" of the cut. Just cook it till tender. Don't overthink it just cause it's a "special" cut...

It's the microphone input. A friend modifies the cameras so they plug into the airplane's intercom system. The pict is just a snapshot from a video I did of me doing a simple aerobatic sequence. I didn't get the belts tight enough so in the picture I'm actually not "in" the seat but hanging...

Use a really slow speed, have plenty of hot water for cleanup. After a few attempts chose to get the Northern Tool Sausage Stuffer :-) One of the issues for me was getting the height of the tube adjusted. Luckily my kitchen counters have a bar into the family room. Put a 1/2 sheet pan up on...

I freeze all the time. One of the things I do is package it into FoodSaver bags and vacuum. Before placing in the fridge I put it in my sink which is about 70% ice, 30% water and some salt. This cools the meat down quickly getting it past the danger zone of bacteria development. After 30 -...

I was going to recommend the Traeger rib racks. A local Q supply store has some in stock. They look good and I've almost pulled the trigger on em. Tried to check online to post a link but it looks like they aren't a current item, or at least not at the Traeger store. Traeger BAC 245 Rib Rack