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Flipped the pork belly around some and put some glaze and rub on the Moinks...they'll be ready to come off in a half hour...

yeah those grill marks are great looking...bet that was pretty tasty...I'm going to have to get me a Craycort grill grate

I think that's a great tip MK...thanks...it was definitely way past done when I foiled it...fell into two pieces when I picked it up to put it on the foil

I would but I'm not too big on jalapeños and my wife definitely doesn't like anything with any heat to it, so there's none in the house... if you tell me that they're not that hot once you deseed them and smoke them, then I'll pick some up and try them out...always up for new things

So fast forward an hour and here we are an hour ago...start the smoker, put the meat on and let it ride... Doesn't look like it's going to be a very good day for the smoker...I plan on entering some comps later down the road, so I figure I can't control the weather, I might as well figure out...

so, I figured I'd smoke me up a good ole' butt today...I got a bunch of them at a smoking price recently but they're all around 3.5-4.5 lbs... pull out one of the heavier ones and defrosted it and then injected and rubbed it up...let it set while I wrapped me some Moinks and prepared some pig...

thanks everyone...I thought it was good, but like I said I don't know what it's supposed to taste like lol... and I'll definitely have to check out those posts about doing it fast and hot...maybe that'll solved some problems...or maybe just create more lol...only one way to find out...

Thanks everyone...it turned out pretty good just not exactly how I expected, but then again I've never tasted brisket before either so I really didn't know what to expect... John, I wish I could smoke a full packer, but I haven't been able to find one yet...I guess I need to start asking all...

thanks Gary...I was so tender it just fell apart while I was cutting it...I figured brisket - long *** time on the smoker...not so much I guess when you only have a flat...next time I hope to do a whole packer, but I haven't been able to find one yet

One more thing...the other day we went to the local Ace Hardware to get an extra charcoal grate so I could cross hatch it with my original one in the WSM... When we walked inside, I was like a kid in a candy store...they have a whole wall dedicated to Weber accessories and about 500 square feet...

ok so some final thoughts... 1. I cooked the brisket too long...I foiled at 158 and I thought was a good time to foil...I need to figure out how long to leave it in the foil before taking it off the smoker. 2. I need to heat up the au jus and put it over the brisket...the brisket wasn't bone...

So, I bought this brisket about a couple of weeks ago from Sam's...it's just a flat and weighed in at 6.33 lbs... I injected it last night...woke up this morning at 7 and put some SPG, then Montreal Steak, then a thin layer of regular white sugar... Went out and lit up a whole chimney of KBB...

I gotcha...I missed that part about the spacers the first time... so you had the spacers in there and the grate still fell in? wow

Bill, I had the same problem with mine when I got it...the center section is just a little out of round is what I found to be the problem with mine...all I did was bear hug it some to get the two sides that were a little wider than the others to come in some... another option that I read...

thanks Dave...that helps alot...the Stoker is what I'm leaning toward...when I order whichever system I decide on I'm going to call and order so I can make sure I get everything I need to begin with... do you feel as though the stock 4' probe cables are long enough or should I upgrade the...

I know this subject has probably been beat to death, but I get overwhelmed looking through all the old threads and I want some real world real time opinions...some of the old threads bring up points that I'm sure have been resolved by now or I'm hoping so anyways... these are the features that...

I foil at 3 hours...bark or no bark

When you foil ribs, do you leave them meat side down on the smoker or meat side up in the foil... the reason I ask is because it seems that the videos and the tutorials I've read they leave the meat side down... I've done it both ways and if I leave them meat side down, my bark gets really...

We have had one for a pretty long time now, a couple of years...we first bought it with the intentions of using the single serving cup that comes with it so you can put your own coffee in it...well, every time we used the little cup it would over flow and leak coffee every where out of the...

ok, sent rcplanebuyer a message on ebay to see if he can make me stainless steel grates, warming rack, and flavorizer bars