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I never saw that before. You just lit some coals and added them to one end?

I may finally have a chance to make venison sausage this weekend. (Or the next.) The recipe I want to do calls for smoking the sausage at 150*. What's the best way to keep the 22" Bullet at that temp?

Do people find that these are worth the money? Does the $295 include everything one needs -- blower fan, iPhone App, etc.? Is the wifi over kill? I'll be using it on an 18" and a 22" bullet.

I find that if I don't have water in the pan I can't get the temp down.

I don't get it. What are these things? Are they bought or built? Is this an Internet controlled BBQ Guru or something? I've been trying to find a thread giving a basic explanation, but I can't seem to find it.

Looks like I'm sticking with charcoal. Performer it is. I just saved $500!

My bags are in the utility room, but most are sealed or "rolled' shut. The bin on the performer looks like it is open at top to the air.

This is very good advice. The problem, for me, is that I almost always smoke my brisket over night. (how else does it get down in time for the party.) I'm not one to wake up at intervals throughout the night to check temps. Perhaps that will be my downfall.

Things get pretty humid up near me in the summer. Is it possible to leave charcoal in the basket without it getting damp?

I've already got an 18" bullet, a 22" bullet and a Brinkman POS in the yard. If I added a Genesis and a Performer, I'd have no place to sit. Which gets hotter, gas or charcoal? I would have thought charcoal got a better sear.

So, for a high-heat brisket -- say 300* at the top -- would I be looking at about 5 hours for a whole-packer? I guess I need to dig out my thermometers. Thanks for the advice.

My grill is a 15 year old Weber 22" kettle. It's dented, the charcoal tray is rusted away, and I'm tired of the hassle with long-start up times and then staring at those coals still burning long after I've finished my steaks or burgers. And, of course, dealing with the cleanup. So, I'm...

I haven't had much opportunity to smoke in the past year or so. But my two recent briskets were not up to my standards. They were both somewhat dry, even though the meat wasnt' fully cooked - -i..e, not fork tender. I admit that I've gotten to a somewhat automated approach to smoking. Using...

I've seen a bunch of the recipes on the site. But I'm not quite sure what to do: I've got I think 10 pounds of venison trimmings from when I butchered a deer back in Nov 2012. It's been frozen all along. And I've got a slab of D'Artangan fat back. And hog casings. (Do these go bad? I've...

Just getting back to this. I sliced the heart, trimming away the ligaments. Quick fry in oil in the cast iron. Surprisingly good. I didn't think I'd like it. Not chewy or gristly at all. It was like tender, incredibly flavorful ribeye. With some other pics of my venison dinner from...

About 2.5 hours? More? Cooking on the 18" at 350* (if I can maintain that temp). Thanks. Happy Turkey Day. Stone

Is there a minimum temperature (outside) for getting the smoker hot enough? I plan on doing a 10-12 lb breast on Thanksgiving. I'm in NY and it may be in the 30s. Also -- Should I go for the 18" rather than the 22"? I'm guessing that the 18" is easier to get/keep hot? Any other turkey tips?

"(last smoke was 19 lbs of pork butt & 20 lbs of brisket)" This was two smokes, right?

I'm looking for around 180*. I'm using a recipe from Ruhlman's "Charcuterie". It calls for Pink Sale.

I want to make some sausage that calls for hot smoking. I assume I can do this on the bullet? I've got an 18 and a 22. I guess one option is to just lay the sausage on the racks. But do you all have set-ups to hang the sausage inside? If so, can I see some pics? Thanks.