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Congrats! I hope you enjoy your new toy!

I put both meats on and pulled both meats off the smoker at the same time, although the butts probably could have came off a bit earlier and the brisket could have stayed on a bit longer. To be honest, I got a bit lazy and didn't feel like shuffling the brisket (which was on the top rack) out...

The food came out really well. Despite the problems getting the temps up at the beginning of the cook, it all came out really well and everyone at the bridal shower really enjoyed it (or so I'm told; I was on the golf course when the shower was taking place). Images below. The brisket before...

I tend to lurk myself, and mostly it's because this forum moves pretty quick. By the time I find a topic that I can actually give advice on, everything I have to say has already been said, so I personally feel no need to jump in and say "I agree with what he said". There's nothing wrong with...

12 hours in and things are going well. The first five or six hours were annoying as I had trouble getting the temp up above 205, but now it's holding steady around 250, which is right where I want it. Hopefully should be done in another 3 to 5 hours.

It's been awhile since I've managed to get a real cook going. I smoked some cheese awhile back, but that was minor compared to brisket or butts. This Saturday I'm finally firing up the WSM for the first time this year, and I'm looking forward to it. The case that it's a quasi-catering cook...

As for smoking regular hot dogs, I usually just throw a few on the top grate of my WSM when I'm cooking something else and leave them on for an hour or so. They come out nice, juicy and with a slight smokey taste. Works real well.

I've not had too many problems smoking in light snow. Assuming you can get your charcoal lit w/out too much snow accumulating on it (which shouldn't be too hard), you should be find so long as snow doesn't build up inside the charcoal bowl. Once you get the smoker up to temperature, the snow...

To be fair, this was the first time I picked what cow my brisket came from. Usually I just go to Price Chopper or Sam's Club and have no choice. The briskets turned out well. I was very impressed. Thanks for the help, Kevin!

Thanks for the tips, Kevin! I will place the waygu on the bottom grate. I got a 10.3 pounder on the waygu; any idea on a timeline if I shoot for 225 to 250 temperatures for most of the cook? Thanks again!

I've done quite a few briskets before, but for the holidays this year I'll be smoking a Waygu brisket for the first time. I'll be cooking it in my 18.5" WSM Saturday and slicing it, reheating it and feeding it to a large crowd on Sunday. As I said, this is my first time with waygu, and I read...

I'm a draftsman. Do all sorts of CAD work. Used to do electrical, but was laid off and now do do mechanical work, which I find much more interesting than the electrical side.

You might check here for more information, if you haven't already seen it. Chris has some good info on this there.

Eric - I did put foil over the top of the pan after I added the water. I'm not sure how the steam escapes, but I do it because it makes clean-up way easier. Instead of ending up with all the dripping fat mixed in with the water, it collects on the top of the foil, and all I have to do is...

I did a pork butt cook last Thursday, using Mr. Brown. We had the neighbors over for dinner. The butt came out very tasty and tender. For pictures and a full write-up, visit my website.

I have a 22.5 OTG and love it. It's great for steaks - the size gives you more than enough room to go indirect if that's your thing. I think it is totally worth the price. Ironically enough, one of the pros is also one of the cons: the size. As I mentioned, it gives you plenty of space...

Like Gary, I assemble everything as soon as I can. I always use a minion method start, and as soon as I dump the coals from my chimney starter onto the unlit coals, I throw the smoke wood on and assemble the unit and put the meat on. The white smoke eases over quickly to blue, and neither...

That steak looks great!

Looks great!

Last night I grilled some pork chops on the Smokey Joe, and man did they come out great. They were seasoned on both sides with Weber's Zesty Lemon Seasoning. I cooked them a total of 20 minutes, turning every five. Every time I turned, I squeezed the juice of 1/8 a lemon (I had a lemon cut...