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Happy 4th. all I put 3 7.5Lbsers on at 7.30 last night. This rain made it a new challenge. Just went out and stirred the coals adn they are looking really good, but we have hit the 160F-ish spot so I am stuck for awhile. Shooting for a 1-2pm serve time so Wish me luck! Arthur

Greg I would give yourself 2hrs. per pound, that is deffinatley an overnighter. Say start it about 9pm the night before that makes 11am the next day at 14hrs. When it hits 190F center temp. I take mine off wrap it tightly in heavy duty aluminum foil and put it in a dry cooler with some towels-...

Hey All, Far be it from me to argue with Keri....... But I use sand in the water pan and I could not get the pitt over 310F if I tried. I use about one fourth of a Weber chimney (hot) to start the thing and call that the MM. Maybe you guys should start choking the lower vents down at around...

Sean M Although I am not a briskett guy any time I Do a single I use the top rack(actually I dont even put the bottom one in)> Makes everything easier to work on if I have to turn or mop and Stuff cooks a bit faster, it is a couple fo degrees warmer at the top rack.Plus i have a thermometer in a...

Steve, I have the Weber and while I like it, it also doesnt go over 199F so cant be used for a grate probe. Another drawback is that the temps for the meat are preproggramed and they have pork locked into 170F so I have to turn the alarm off adn then keep an eye on it. I understand that this is...

Good morning all, The turkey breast are done. And according to the couple next door they are "Faboo". I liked them too. I marinated them for 15 hrs and then put them in the pit at about 270-290F, at noon Sat. I expected them to go about 4 Hrs and they actually took 6, but now I know. It was 2...

Well ladies and gentemen, I have decidide(?) to go with the marinade. I thank eveyone that had some input, but the marinade is easiar and that was the decideing factaor. I am currently soaking the breast in a carib. jerk and will put them on the WSM at noon Sat., wish me luck!!!! I will let...

Hey all, I am thinking about trying a turkey breast this Sat. and am wondering if the brining actually kills something that might be harmfull or is it just to help keep the meat moist? This breast would be mostly sliced thin for lunch meat (and I like that a bit on the dry-ish side). I am...

Garrett, Are you letting the meat "rest" on the counter before you put it in the smoke? I take mine from the icebox straight to the smoker and get about a half an inch smoke ring. I think it has to do the the tempitures Stoogie was talking about, (i.e. takes the meat longer to break through the...