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I like the Kettle if it not a huge packer. It is much easier to keep temps consistant at 350ish unless you have extra vents on the WSM or have experience cracking the door or lid. I would use 1/3rd of the cc grate with unlit and put 8-10 lit on top. Be sure to rotate a couple times if going...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J.W. Hughes: I used water once, and just foil ever since. I see no reason for the water if you have a good understanding of temperature control...

Kevin and Dave are spot on! Kevin's last sentence is the key! Brisket's shouldn't take more than 1.25 hrs per lb on average, thickness is key not weight (this applies to all cuts of Q). There is a reason that Sous Vide cooks use a vaccum sealed bag to cook the meat in. I don't find any value in...

In your area Humphrey's Lump and briqs should be fairly easy to locate. Haven't tried but heard MANY good things about it! Wicked Good and Ozark Oak are SUPER CHARCOALS! Order a pallet once a year is what I do, usually around .60-.75 cents per pound delivered. Also check out this site for very...

For sure damp charcoal is the culprit! I use water for certian things and it is perfectly fine. Water will not hender temps below 275ish and doesn't use that much extra charcoal. It also does a great job keeping temp from bouncing to much, enables one to have an actual clean burning fire (clean...

Richard, that is a great price! A ceramic cooker is a great tool, it can do things other cookers can't do. Pricey.....yes. As said earlier, it is a outdoor oven and can be supurb for roasting, pizza's, breads, or anything else. You can hold within 5 degrees of temp for many hours and they know...

Monty, Sorry I missed your question. Those times are what I have experienced with grate temp. However I just roll with dome temp now because I know when it is at x temp I am good, depending on the meat load and what part of the cook I'm at. All I'm interested in is if I am holding temp, losing...

I am going to get the 24"x48" Jambo soon, I want and need the room and don't mind playing with a "good" offset at all, I think it is fun and an art especially when the final product is great. Plus they are easy to tend to the meat(s) and other stuff vs. other vertical smokers as in the offsets...

Make sure your door is flush and fit to the middle section (it is easy to massage), also you can measure all 3 sections with a tape measure at 12 & 6, 3 & 9, 10 & 4 and 2 & 8.

If doing a small flat or even a chuck roast foil is good. Once it is around 150-160 foil to tender, temps are false in foil.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I prefer when its foiled because it softens the bark up a bit. </div></BLOCKQUOTE> Very true, however thats why I have gone back to water with butts. Even if I finish early...

Try not to go by temp, rather by feel (super tender) If you must temp go around 190-195ish. A 20-40 min rest under a tent foil is perfect!

Yes that works great, I have been doing the cooking spray deal for awhile now. Very easy to dump and just wipe out with a couple paper towels.

Wolgast is right. The clay acts like a shock on your car, it slows the springing action (temps) down. However once its hot, its HOT and it takes awhile to come down, and can fool you into making false adjustments. You have to learn how to steer it, its the difference in a Bass boat and a cargo...

If you have a good meat therm go with 160 breast and 170 thigh. Lots of good info here: http://www.virtualweberbullet.com/cook.html

Go more by time than temp, as in: Butt's around the 1.5-1.75hrs per lb. Ribs around 4-6hrs. Whole Brisket 12-15lb and thick around 10-12hrs. I stay 250 or above and mostly use the dome therm just to know if I am going up, down or holding only. There are way too many dynamics going on inside...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> After reading the info, I'm thinking about going around 250* </div></BLOCKQUOTE> Mike, I find that there is no advantage to cooking less than 250 for normal Q. Good bark...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: Spectacular Glenn! Which bbq were you cooking on? </div></BLOCKQUOTE> Thank y'all so much for the kind words! Shaun I used the XL for this...

Spencer, as far as metal grills there isn't a better one. There is something magical to the round shape and the dome along with air vent below the fuel vs the front/back and left/right of other metal grills. They are so simple yet effective! Notice my tools in my signature!