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IMO them charbroils would be better off with thicker metal instead of thin TIN... I would love to have a smoker/grill like that but not when it will be rusted out in two years...

Lots of ways to do it. I did one like a month ago. I seared it in an extra hot oven first, like at 450 degrees for a 20 minute time. Then on the wsm for a slower 250 to 300 lid temp until done. Dont over cook it unless you like it that way of course. If some eaters want a more done piece they...

Most agree with me that chunks are better in the wsm which is great for long smokes. With chips you have to soak them so they do not burn up too fast or use a foil packet or smoker box.. With chunks you just dig in the bag and grab a few and throw them on and they last to give the slow smoked...

Nice collection Jeff! I thought I was bad with just 4! I got rid of my go any where cause I just did not like it.

He has not had a single bid yet! I'm shacked!

It would be easiest to use a little less charcoal AND let it burn like 10 minutes to completely grey over b4 you grill. Spread it out so the coals do not touch will cook cooler. You can always add coals every half hour or so on long cooks!

My fav is provolone. All I do is make sure the cheese is super cold, not frozen, and use maybe 3 or 4 briquettes and a small piece of apple wood in the WSM. Never gets hot enuff to melt the cheese.

Like Dave said! Put yer grates over direct heat and then brush them with a brass grill brush. Oil as needed. I only go farther than this once a year or so when I use oven cleaner. If you remove the middle section you can put the grates right on the charcoal ring!

Make sure it is not just creosote flaking off inside the lid! That is a common problem on any smoker. Use balled up foil to knock it off. I have never heard of the actual enamel flaking off as it is very durable. More common are chips..

I always use the 3 2 1 method with ribs. I can never get them tender if I do not foil. People tell me I am cooking too long or too short. People say just place them on the grate and cook until tender. I have tried and not succeeded. They turn out tough and dry if I do not foil ribs. That is what...

I have not seen or heard of any deals either as of late. .. The trick is to stock up around traditional sales times, Memorial day, July 4th etc... In between sales I get my coal at Sav-A-Lot. It is 5 bucks for 18 pounds and is actually made by Royal Oak I found out!

I do it that way most of the time in winter here in Michigan. You get the flavor of wood and charcoal this way and use a lot less coal due to coldness outside. Easy to control temps in oven. I do brisket like that too!

K Kruger, At what temp do you pull the brisket? Do you foil at all?

Great ideas tx guys..

No I do not have the bricks. My performer came with them charcoal baskets that fit on the sides of the kettle. Should I put the brisket in the middle with the coal on the sides? Or should I put an old metal pan in there on one side, and coal piled on the other?

I was thinking low and slow on the kettle. Off set with a drip pan under the meat. Do not know if I am going to do a packer or a flat. Most likely a packer so I can get some burnt ends!

I just watched a vid on youtube from the BBQ Boys on brisket done on a kettle. I have had my performer almost 2 weeks and I might as well break it in right! What? Did you think I was going to grill hot dogs and burgers for the first cook? lol.. Can any one give me a few tips on brisket done on a...

Chris, you know yer paint and yer BBQ!

You use welding gloves or pot holders and remove the top grate with meat right on it! I have piece of 4 by 4 plywood for stuff like that. I Place my lid or middle section on it too so no grass on mah lid or oily rings on my cement!

I do not know why not! The flat is leaner and will be different but still good!