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Hey Steven. Good luck on your cook. One suggestion I would give is to make your own rub and eliminate or at least reduce the salt. If you brine and then add a comercial rub, it could end up too salty. Have fun!

Yeah, I add fuel through the door on mine. After the cooker got seasoned, it doesn't leak much and the coals will go out with the vents closed, so I figure that's good enough.

Hey Patti. Just a suggestion, but do you also have a Weber kettle? If so, you could still do all the meats at the same time with the ribs and shoulder on the WSM and the turkey breast, venison and sausages on the kettle on indirect heat. Then it would just be a matter of timing everything which...

Unbelievable Al! This is what I love about this site. I didn't even know that this could be done without frying in oil. Just awesome. I wonder if it would work with one of those hangers like Jim Lampe has? Love the idea. Thanks!!!

Hey Tim. Lots of good advice has been given here. I agree, read everything that Chris has already done. As far as your water pan goes, the one you have is fine. I am soooooo glad that I read Chris' thread on foiling it before I used my new 22. It makes clean up much faster. For what it's worth...

Ribeye baby!!! Lots of fat, love, flavor...need any help??

Happy birthday Toby! Hope you enjoy your new toy.

Another thing that I hadn't thought of when I started posting is that some people don't have high speed internet and such and it takes time to download the pics. With this part of the forum, those folks don't have to wade through all the posts, they can just go to the Q&A part. I hate to see...

Jim, I have the opposite opinion. Since I never saw an 18 before I bought my 22, I feel like the 18 looks small. I like having the ability to put just about any piece of meat on this thing that I want. I suppose that portability could be a problem depending on what kind of vehicle you have. If...

Trouble maker

Does that mean that Lampe is going to be our president???

Good idea Noe. Why don't I ever think of these things?

Nice job Derek. What temps were you cooking at? Brisket kicks my butt every time.

Hey Patrick, congratulations on your score. As I am sure you already know, you are dealing with a very tasty but also very lean piece of meat. We have not done one on the wsm, but have done many in the old crock pot. The problem I think you may encounter is that any fat and moisture in the...

I totally agree Dave. Another thing I want to add is that I finally stopped worrying about the meat temp and refused to take it off the cooker until I felt no resistance in the meat all the way through. That actually probably made more difference than the temps.

Yes. It was 225 at the grate. Thanks for the tip on the saran wrap. As long as I don't fall asleep, right?

Hey Dave, at 250 I would get some burnt places that weren't edible, plus some meat would still cling to the bone unless I foiled. This cook had no spray, foil, or injection. Only rub. It obviously took a lot longer, but it was actually less maintenance. I just had to add a couple handfuls of...

Well, the fattie didn't make it. She came apart, no pics...beyond recognition . The butts were our best yet. 225 for 16 hours and it was worth it. butts on at 9:00 pm butts off for a rest bones came out nice and clean. finished product! I have been cooking at 250, but after listening...

Looks good Glenn! What time is dinner tomorrow?

Just put on two butts for an overnight smoke. I will post pics tomorrow. Gonna throw a fattie on in the morning for breakfast and have some friends over. I'll post pics tomorrow too. We are cruising along at 237 and holding! See ya in the morning!