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Hello Paul - I grew up in Gulf Breeze - now in Birmingham. Let me start by saying that I love my WSM - I just wanted more room. I have had my Stumps for about a month now and could not be happier. It holds temp like a champ, is versatile, and has a ton of room. I would highly recommend it...

I use Wicked Good - expensive but worth it. I can easily get a 24 hour burn time with it. I also use the Guru and am sure that helps with the time. I do not get an ash build up. As Bob T. stated - it only burns hotter if you let it. I have also found that it burns pretty steady, but it has...

Ditto what Rick says, and the tip is not fragile.

I am not an expert at smoking brisket, yet - and everything posted already is great advice, I have been following it for a couple of months. I have done a half dozen or so, and I think the most important hint especially for beginners like ourselves, is to try and find the best cut possible. My...

I have never done a side-by-side comparision, but I moved to lump not because of taste, but because for me (and I know this topic has been beaten to death) the lump burns longer at a steady temp - no temp spikes. Of course I used Kingsford when I first started using my WSM and switched to lump...

It is not that I dislike Royal Oak (I like it better than Kingsford), it's that I like WG so much. As you said WG lasts longer. I also think it burns steadier - a more constant temp than RO or Kingsford. To me that is worth the extra shipping costs. I want to try something else like...

I have to order Wicked lump online also and that shipping is expensive, but it burns steady and forever. One of these days I need to run over to Atlanta and pick some up - just can't seem to fit the drive into my schedule (plus with the price of gas right now, I do not know how much money I...

Tried Royal Oak first, then bought some Wicked Good - haven't used anything else since. What do you normally use and why?

Russell - I think your local store was feeding you a line. I also live in a "warm summer region" and I bought the last one at my local store today for $3.99. I should not have procrastinated the last couple of weeks since Rita initially posted about them, but I did and they only had one left...

Rick, My spares usually go between 7-9 hours (usually 8-9) Do you rub your ribs the night before, and if so does your rub have a lot of salt in it? If so, that could be where your "hammy" taste is coming from. As far as feel, I normally look at the ribs, look for the meat to cook down off of...

It was great. I think it was my best to date. Everyone enjoyed it. Injected it yesterday before i put it on. Thanks for the help.

Thanks for the advice, pulled them and they fell apart. Letting them sit for awhile before I pull them. Thanks

My two butts are still going. I have kept the grate temp at 235 for the whole cook (You can't go wrong with the Guru and WSM). I bumped my temp up to 250 about an hour ago. The butts are sitting at 190. Close but I want to take them up to 200. I am planning on getting them to 200 and them...

I am now using a Guru with Wicked Good lump. Last week, I did a brisket for about 20 hours and still had plenty of lump left. I am doing a couple of Butts right now and have not looked at the lump, and probably won't - temps have been steady since I put them on at 8 last night.

Have had two butts on since 8 last night. Have some friends coming in town today to try and avoid Hurricane Dennis.

Hello Pat, I recently ordered a bunch of wood from Hawgeyes BBq. Great selection and shipping wasn't bad at all. I received the wood in less than a week. I went to Sam's a couple of weeks ago to find a brisket and they did not have any. I wound up getting one at Mr. P's Deli - I think it is...

Pat, What butcher do you normally use? Also, what is your favorite bbq place? Brian

My first cook with the Guru turned out great. Put my Packer on at 8:30 last night, used wicked good lump with the MM method, set the guru on ramp mode at 220 pit. Stayed at 220 until about 10 am then the pit lowered to 212 (I had the meat set at 180 based on advice from another post). Let it...

I pulled mine off at 189 today and it was juicy. I would think that the flat would be dry as can be at 210. I may be wrong, but everything I have read says to pull at around 190. I also have read about putting the point back on after the flat has been pulled and raise it up to 200. I don't...

Kevin, the probe went in pretty easy the first time I put it in. Of course it is hard to learn the physical signs of doneness when it is your first brisket. That will take time and practice and any advice would be appreciated.