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Definitely aim for low temps. 200-225F I start with a small minion but ever smoker runs differently so vent % are not really relevant. remember the idea isn't to "cook" so much as it is to smoke. I would suggest water in pan to help keep temps down (even some ice would help). The goal is...

I tend to do a lot of skewers/kabobs/satay's on my WSM just over the coals. The trouble with "smoking" anything like this is that a) they don't take long to cook b) they typically lack the fat/moisture to hold up to a long cook. All this said, they are easily one of my favourite things to...

I think you are good with just Cherry and a couple small pieces of hickory. I find mesquite really strong and I like smoke "smoke". I personally only use mesquite sparingly on beef.

I have found that the key for the High Heat cook is to let your chimney get fully lit and allow the fire build BEFORE assembling the cooker. Especially with briq's, it takes a while for the unlit to become engaged. Every smoker is going to be different with airflow. Some are sealed better...

Well I personally always use lump. In theory you should get a lot longer burn from briq's than lump. I have experienced both having to refuel and not having to refuel when I fill the ring. It all depends on time of year and weather conditions. When it's -20C outside it's only reasonable to...

The trick with doing a large cook is also in finding the right pieces of meat. If you are able to get butts that can stand on their thinner side (usually skin side) it's surprising how much you can fit on. There is ample vertical space in a WSM... the trick is using it! As long as you are...

Wow... they sell Basque's charcoal down there?? Good find. Hopefully it's not too expensive. I pay **** near 20 a bag for the lump up here.

For my High Heat cooks I ALWAY fill the ring with as much fuel as possible. Running out of fuel can be caused by a lot of factors (like wind) which may or may not be in your control. Having to adapt and add more just sometimes happens despite the best of plans. I leave a probe in my brisket...

Oh ya... bad idea for sure! I have tend to start my chimney on the side burner of my bbq. Once it's started I move onto a flat natural rock I have been using for a while. Anything like clay/brick/concrete can have moisture trapped inside. The extreme heat can cause these to shatter as the...

I'm a double grater as well but even before I had the second I found a nice little system. First thing was to buy a plastic tote to dump my charcoal into. This allows me to have easier access and sort out my pieces. Then, when loading your ring, find some medium to large pieces and line the...

20racks cut into individual bones seems like a LOT of flipping an fiddling. Personally I look at this as a time problem. If you have one 18.5" grill and 20 racks to finish that would mean 7 rounds of 3 racks. Even if each rack only takes 8 min you are looking at spreading out the food over...

Call me crazy but I can't for the life of me see any way that liquid would in any way penetrate into cooked meat. I can see that adding a flavoured liquid might add a more flavour, but not moisture. Again this goes back to the idea of boiling meat. Boiled meat would never get tough if this...

I'm by no means a brisket pro either. First time I did one I was short on time so I went with a high heat cook. Results were great so I haven't looked back. I have done at least 6 this way and it seems a bit more fool-proof. While I know the purists might argue this isn't the right way to...

I tend to believe that there is a huge taste difference between meat cooked over charcoal alone vs gas or electric. Keep in mind that all charcoal is made from WOOD. While most will be fully carbonized, I have found in most bags that there are partially carbonized pieces which will still give...

I use Royal Oak lump almost exclusively due to availablity and price. What I don't use it for though is for starting my cooks. Lump can pop and spark when starting and since I start on my bbq sideburner (on a wooden deck) I use natural briq's in my starter. Everyone will have a different...

I have a stash of both types from my inlaws last trip to Hungary. True "hot" paprika does pack some decent heat (think jalepeno hot). As for the use in rubs, I definitely think its just a filler for most rubs. After a long cook there really isn't much flavour left. That said, I do use it...

Around my parts I'm about $6/lb for packers. I know I can get cheaper (under $5) if I order direct from a meat packer but my wife would shoot me if I bought a case of briskets. If you have a couple friends it might be worthwhile to split a case. The problem is that our grocery chains don't...

My wife hates the rind. I have done it both ways (even at the same time) and the results were great for both. Have no fear... just cook as usual and it'll be great.

I'm a lump user and on HH cooks I tend to have to "prop" the door in order to keep the temp up. It doesn't take much (maybe 1/4 inch) to get the extra airflow. Another option is to leave the lid VERY slightly ajar. Either one will boost the temps. The big thing I would suggest with briq's...

For more on Curing see the Charcuterie section of this board. LOADS of great information on everything from simple bacon cures to people making prescuitto. I've made my own bacon and it's much easier than I ever imagined... and tastes GREAT.