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Yeah, I guess my next question is how much people like the billows. When I was last looking at this stuff a couple years ago, the billows products out there were a bit over $200. Now they're pretty reasonable.

Is the Smoke good enough, or is the Smoke X worth the extra money?

I need a new one. The Meater + looks interesting, and the Thermoworks Smoke - I think the Signal is beyond my budget. Amy suggestions?

I’ve been buying my rubs from Texas BBQ Rub people. They’re good, and it’s easy. They cost about $14 for a 2-pound bag. This seems pretty inexpensive compared with prices for some 10 oz spice containers I’ve seen. I’m trying to decide if it’s worth the cost for the convenience. Any thoughts?

The flat, although the point was also a little firm. Most people didn’t notice, it was still pretty good.

That’s what I did. Pulled it off a few hours later at 205* internal. It had to sit about 5 hours until dinner. I thought it wasn’t tender enough. Not sure if I should have left it in another 30 minutes, or if the long rest affected the texture.

I smoked a brisket last night -- mostly. I'm in NY, and it was about 40* outside most of the night. I'm using a 22", and ran low on charcoal. I went to sleep at 4 a.m., with an internal brisket temp of about 160*. When I woke up a little bit ago, the coals had died down, and my internal...

I called one butcher in Westchester who said he could get a whole packer for $9.99/pound. Seems crazy.

As mentioned in another thread, I just picked up a used 22”. When I used to have both a 22” and an 18, the 18” was my go-to smoker, and the 22” was to load up for parties. The big issue with the 22” was that I couldn’t get through a whole long cook with one load of charcoal. But I’m thinking...

I just moved to mid-Westchester, NY, and I’m going to start smoking again. I can’t find whole packer briskets anywhere. Any suggestions? On the other hand, I find a lot of flats in cryovac. Any tips on smoking two flats? Should I put some type of fat on them? I assume the cook will go...

I just picked up a 22” at a price. :)

I thought about a Performer. I prefer charcoal, and it was fine when I had a place in the country. But, now that I’m in the burbs, I dont know if I want to deal with the ashes.

I cant afford both a Genesis and a WSM right now. I think the Genesis will be a better choice for me right now. But im curious whether people get good results trying to smoke brisket or pork butt on the Genesis?

I’m about to get a Genesis II. My house has natural gas, but there’s no pipe out to the grilling area. Are the benefits of natural gas worth the cost of running a pipe out?

Anyone know of a used 22” WSM fo sale around westchester, NY? I’m ready to take up smoking again.

This is kind of a BBQ question, so please bear with me. A few years back, many folks here started cooking their briskets on the smoker on high heat. Getting good results without the low and slow. For generations, my family braised brisket for the holidays in the oven at 350*, with excellent...

Thanks. I guess I'll just replace when necessary. The charcoal grat on my 18.5 smoker is pretty much gone (granted, it's more then 10 years old). But I'm annoyed by the amount of rust on fairly new cooking grates. Not sure if I want to spring for the SS.

Thanks everyone. That's pretty much what I've been doing as well. Although by the time I get around to using the "old" coals, they're usually wet from rain, etc.

Yesterday afternoon I cooked about 8 burgers on my 21" Performer. I filled the two charcoal baskets, waited about 20 minutes for it to get good and hot, spent about 15 minutes cooking the burgers -- and then I let all that charcoal go to waste. What do people do when they don't have a lot to...

An old apple tree in my yard fell over. Should I cut it into chunks for smoking? Does it matter which parts (trunk v limbs)? does it need to dry out for a bit? Anything I should avoid?