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I always keep the vents equal now, rather than two closed/one open. Like Jim says, you'll burn hotter on the side of the ring that has the more open vent. I had one open full and the other two closed once and the charcoal on the open vent side burned completly down to the grate and and the...

The following is how it seems to work out for me on a consistent basis. I mostly cook brisket, and it seems to take 12 to 14 hours, whether I'm doing one ten pounder or two 14 pounders. It depends more on thickness than weight. It's possible for a thick 10 pounder to take longer than a thin...

Beer

I'm with Bryan S.: Pecan smoked Brisket. Just picked up two 14 pounders last night for this weekend. BEEF! It's what's for dinner!

come on....do a brisket....

there was another thread on this. http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=4;t=001177

I'm with Sonny! Rock on Rocky-Top! Will be doing the usual "Razorback Roast" whole hog cook again this year.

Every Super Wal-Mart I've been in in various parts of the country has had them. Sometimes they don't put them out everyday. But if you ask they'll find some for you. Never checked out CA though.

Hard for me to take credit for that....not my material! But happy to help point you in the right direction.

O.K., I need a picture of this.

I've always thought that poultry "takes" smoke easier, and therefore always prefered a lighter wood ala apple, cherry. I find hickory and oak rather "heavy" and prefer it used in moderation and only on a substantial subject. Pecan (my favorite all-purpose wood) never seems overdone, yet always...

http://www.virtualweberbullet.com/cheese.html

Having just spent 14 1/2 hours smoking a 10# picnic, I feel your pain my brother! The temperature plateau @ 165 to 170 took FOREVER (like 5 hours!). Ran 230 to 250 the whole time. Took more cookin' than a larger brisket. Do the overnight thing. "Overnight" does not mean you get to sleep all...

Make a big enough hole near the bottom to get one of those propane torches in there and torch dat sucker!

That would work! I don't have a Weber kettle.

Sounds like plenty. I recently fed 16 with two 12 pound briskets and 4 racks of baby backs and had some leftovers (1/2 a rack of ribs and maybe 2 pounds of brisket) even with a little take-home going out the door. You add beans and slaw and chips and you've got a lot of food.

I used a "Gourmet" for a few years and still have it. I do use it occasionally, mostly for ribs/chicken/porkloin. I have cooked brisket (even two at a time) in it that was every bit as good as the WSM, but it takes a lot more work. I never made any modifications to mine. My method: Fill the...

Ken's probably right. I use a wet rub applied 24 hours before cooking. Sort of a marinade/rub all in one. I posted this in the recipe section some time ago. Let me know if you want it and can't find it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jason molinari: Should i just light more birquettes initially? <HR></BLOCKQUOTE>Yes. I use to use about what you do, but found I have control over a bigger range if I start with more. I use about 1/2 a...

I always cook on the top if I only need one rack (this doesn't seem to happen that often!). I leave the probe in the meat from the start, feeding the wire out the door. This way you don't have to open the smoker until it's done. With brisket it's also easier to add water to the pan through the...