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Rob, It's great when it works, isn't it? The more you do overnighters the easier they get. I've taken to starting mine a little earlier, say around 9:00 p.m., to ensure that whatever I'm cooking will definitely be done in plenty of time for dinner the next day. Rich, Care to share the...

K, I don't remember ever having beef flap, but a butcher near me usually always has marinated ball tip alongside the tri-tip. It's a good meat for grilling, very similar to tri-tip in flavor. Rick

Don, Welcome to the forum. This is a great place to learn, so take the time and read through the cooking section and look at some archived material. You'll find it well worth your time. The problem with propane is that it's very difficult to keep at the low temperature necessary for good...

A guy I work with owns about 10 acres planted in wine grapes, so I get a pretty good supply of free grapevine. It's great with chicken and fish, although I find it a little too light for pork and beef. Rick

Throw a half a chimney of fresh hot coals in there. That should take you through the rest of the cook without any problem. Good Luck, Rick

The best idea might be to cook them both ahead of time and reheat before you serve. If you can't do that, figure 1-2 hours per pound for both meats. Using that as a guideline, you'll obviously want to start the brisket sometime after you start the butt. The problem is this "sleep" thing you...

I can give one good example which demonstrates that a new cooker definitely runs "hotter" than an older, seasoned one. I competed in the Big Chill cookoff in Lake Tahoe last year, using my old WSM and a brand new, never used one borrowed from Henry Joe Petersen (Jim Minion and Konrad can both...

Charles, How did you arrange the stuff in the WSM, and how did you light it off? I've got a couple of boxes I haven't had a chance to use yet, and I've kind of wondered what the best way to get it going would be. Thanks, Rick

You may actually have the time to try for burnt ends. I did a USDA Choice 14-pounder recently and it was done in not much more than 14 hours, which depending on when you start would still give you time for Saturday dinner. The way I understand it, meat will absorb smoke as long as you keep...

I've used quite a bit of pear wood in the last year, and I've never noticed a bitter or off flavor in it. It's a perfectly good wood to use for smoking. Rick

Some of the best spares I've ever made have taken between 8 & 9 hours. You can't be impatient with these, I know it sounds trite but "they're done when they're done". Good Luck, Rick

David, I've made these a few times without any meat besides the bacon wrapper, and they came out just fine. Just like those with meat in them, I've never had any left over. Rick

Thanks for the report, Dennis. I've seen these on occasion at my local Smart & Final, although they always seem to run in the 25-27 lb. range. Do you have any trouble fitting them in the WSM, or do you just let them touch the sides a little until they shrink up? Rick

I use a brinkman pan, and I'd like to give out a little warning to anyone doing a long cook. I've been 12 or 13 hours into a brisket and checked the water pan to find it had plenty of water in it (around half full. For some reason, the temperature kept rising in the WSM. Come to find out the...

Chris, Welcome to the wonderful world of WSM cooking. You'll find a lot of information here, so take the time to read all of Chris's great information and check out some of the archived forum's material as well. As far as duplicating the recipe you have, you can try the "steaming" technique...

Ed, Welcome to the site, you'll find a lot of helpful and friendly people here. At the last contest I did, my partner did 4 butts on the WSM. Seemed to cook in about the normal amount of time, and even got 3rd place out of 15 teams. Good luck, Rick

And I think the 040 portion of the part number refers to the 4" stem. Rick

Rob, I've told this story before, but it bears repeating considering what you're going to try and do. I tried cooking on a beautiful, monster Klose pit for the very first time as part of a contest team, and it couldn't have gone worse. I had no control over the temperature, and it probably...

John S., When I'm buying back ribs, I always look to see if I can find that extra thick portion of meat on them. I couldn't say for sure, but I think it's a matter of how much the butcher leaves on that particular rib. As you said, it's a very tasty piece of meat. Rick

Thanks again, Dean, I promise I won't ask too many more questions until I get the freezer built and try my hand at some bacon. A local restaurant supply has a video by Kutas, but I'm not sure about the book. I've been meaning to pick up one or the other, but now maybe I'll try to get both of...