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I don't usually use a digital thermometer to monitor my cooker temperature. I have an 08 model and just use a taylor dial candy thermometer in one of the vent holes. I may be in the minority here, but it has served me well without a bunch of screwing around with wires/probes etc. I've got an...

I think you'll like it. The best part is there is no right or wrong answer. It's just a matter of how much do you want to cook and how often. You can do 2 12-13 lb briskets with no problem and you can shoehorn a bigger one on the top rack if necessary. I've done 2 racks of St Louis ribs...

I love surprizes! The best part is when you don't see the E-mail and a package just shows up at your house one day - not that that's ever happened to me :rolleyes: That's a good grill to get stuck with. My kettle gets used a lot more than the WSM does. When I want to slow cook something...

That looks real good. I've never thought about smoking a corned beef before. You're sides look good also. Nice job.

Sounds real good to me. There's a fine line when cooking pork steaks between done to perfection and over cooked. Pork is bread leaner today compared to the past and that makes it prone to becoming dry and tough if not cooked just right. I like to do the pork loin roasts myself. I season...

The Brinkman pan is shaped differently and it gives you more clearance between the bottom of the pan and the charcoal.

I've got a plastic putty knife that I'll use to scrape the sides when the buildup gets thick. That's the extent of my cleaning the insides of my charcoal grills.

I put them in a sink with cold water and keep an eye on them. They thaw pretty quick. You're 3 lb butts would probably only take a couple of hours to thaw if that. Just keep an eye on them and don't let them hang out in the water for too long after they're thawed.

You may burn more fuel than normal since all that meat will act as a heat sink. Other than that a 18.5" is fully capable of cooking #4 butts at once.

The Brinkman bowl works great for overnight cooks. I've never had to refill it. I use the smaller stock bowl for shorter cooks (I have an 08 smoker). It's a little easier to clean when finished.

I know what you mean. These came from Price Chopper. The #4 racks cost about $25 which I didn't think was terribly outrageous. It was enough to fill #2 adults and one child. The ribs at our local restaurant supply store had even less meat on them. They still tasted good. You just have to...

I guess it depends if you want to take a chance it or not. Personally, I'm thinking it probably wasn't low enough for a long enough period for it to become unsafe, but there is no way of knowing that for sure. I was at a guests house a month or so ago and they tried to smoke a butt for the...

I take it off the cooker, wrap in a couple layers of foil and then place in the cooler. It might sit outside the cooler for 5-10 minutes. Seems I remember seeing something about the food continuing to cook as well but it never been a problem for me.

I've held one for almost 5hrs before. Like your cook, this brisket finished much faster than I thought. The bark suffers a little from sitting so long, but other than that it was still good. Putting the cooler in direct sunlight can extend your hold time a little longer especially if used in...

Today I attempted my first batch of beef back ribs. I cooked #4 racks at about 250 for about 4.5hrs. These weren't the meatiest ribs at a little over 2lbs/rack, but that's what I could find so that's what I cooked. I removed the membrane and rubbed them with the midnight cook pork butt rub...

I got my oak "chunks" from Amazon yesterday. Looks like a lot of chips and shredded pieces of wood in the bag. The chunks that are there are on the small size. It's not worth my time and expense to send them back, but I won't order wood chunks from Amazon again.

I just ordered some oak chunks from Amazon. It was about $15 for 5lbs. I can only seem to find the chips locally. Next year I'm going to have a bunch of maple chunks. A tree fell down in our yard a week or so ago. I'm going to cut the bigger pieces up into chunks and use them after they...

Everything in moderation. Like others have mentioned a lot of the fat renders out of the meat as it's cooked and you can trim more away when it's finished. That being said I personally use my WSM probably 6 times a year. A lot of people here use theirs much more. When I get a taste for BBQ...

Last time I did #3 racks of St. Louis's I put #2 on the top and one on the bottom so they would all lay flat. Or use one of the above suggestions - all will work.

I've got a Weber Genesis Silver C bought in 2001 and have never replaced the gas hoses. Every time I turn the gas on/off I think to myself I should probably replace the hoses as a preventative measure. Seems to me the hoses can crack and eventually fail over time just like any other rubber...