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Thanks Jim, I have a one year old Summit 470, a one year old 18.5 WSM and have been keeping an eye on CL for a Kettle of some sort for charcoal cooks. I'll look at this today and if it's in decent shape, I'll grab it if still available.

Going to look at a CL find of a Blue Performer with a 5lb propane tank this afternoon after work. The CL pics look decent enough http://miami.craigslist.org/pbc/for/5598869786.html and it's nearby. It comes with a rotisserie kit as well for $100. Anyone know what "vintage" that may be?

Going to look at a CL find of a Blue Performer with a 5lb propane tank this afternoon after work. The CL pics look decent enough http://miami.craigslist.org/pbc/for/5598869786.html and it's nearby. It comes with a rotisserie kit as well for $100. Anyone know what "vintage" that may be?

Nice smoke ring! Good job! I'll be doing a prime packer (my first low & slow overnighter using my Pitmaster iq 110) and brats on the WSM on my smoke day (has to be Sunday, a party popped up for Saturday night and me and the boys will be busy) and a spatchcock bird on the Summit and have my son's...

wb, VERY NICE! Question, did you keep the brisket in the pan through the whole smoke?

I'm a country club manager and deal with very good, high quality meat and seafood purveyors who let me have the chef order up my briskets, butts, brats, prime burgers and steaks and I cut them a check directly. The chef always does any trimming needed, so all I have to do is build a fire in the...

I've only done high heat the day of dinner. Usually start around 8:00ish AM and done 5 1/2 - 6:00 hours later to rest, wrapped in a cooler until around 4:00 - 5:00 PM. Delish and tender!

It's all good is right! Many ways to the same result, a couple of weeks ago, I did a full packer at 350* in 5 1/2 hours and rested for 3,,, IT WAS AWESOME!

Oh, OK, that's the one I've followed twice,,,, money!

JRAiona, did you wrap this at anytime? I put mine in an aluminum pan and wrapped for the last 2 1/2 hours, then rested for two hours wrapped in a cooler (mostly because I didn't want to eat until 4:00.)

This is the second or third reference I've seen to "Chris' Cooking Topics",,,, where would I find that thread? TIA

I did a HH Packer Brisket in 5 1/2 hours last week. Came out fork tender and moist as hell. Easy as hell too with an ATC, I used the iq-110. Set it up for 350, fired up the bricketts and wood sat back and never touched a damper. That's the only way we're going to have brisket, I'm way too old...

No, you're not missing the point.;)

I was informed by the boss that I can purchase one as soon as Hell does in fact freeze over! ;) Her reply to the picture I texted her: "WOW, that's nice and NO!!!!"

As I said on the other thread: "If I DIDN'T HAVE a less that one year old Summit e470 AND a less than one year old 18.5" WSM, I MIGHT be tempted. But having paid north of $2,200 for my two black beauties, I'll pass on this one. "

I Stand corrected: $1,499 and $1,999 according to AmazingRibs.com If I DIDN'T HAVE a less that one year old Summit e470 AND a less than one year old 18.5" WSM, I MIGHT be tempted. But having paid north of $2,200 for my two black beauties, I'll pass on this one.

I called my local BBQ Grill center and he had no price. As per Yahoo Finance: "Weber Summit Charcoal Grill is available at select Canadian stores and is priced at $1,999.99 (MSRP)" "Consumers will have the option to upgrade to the Weber Summit Charcoal Grilling Centre which includes all of the...

Meeh,,,, Price?

,,,, let a fully cooked brisket "rest" wrapped in foil, towel and in a cooler? Let's assume I started a full packer at 9:00 pm at 225 (I'm too old to stay up late and play stoker) and 12 to 15 hours later (9:00 am - Noon) the brisket is gelatin ready. I don't want to eat until 5:00 PM. Will the...

"T". Lol I saw that on this site befor and showed "whatshername", who quickly responded with, "youre NOT putting THAT on the car",,,,, still working on her. :-)