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Stone, are you using water? Sounds like you are. I have got on the "sand in the pan " kick. I have not cooked on the bottom rack with sand as of yet , I do hear the bottom is hot when using sand. Oh yeah , what is you target temp for the brisket? Rick

Maybe you could use some duck tape to hold it closed Rick

Sounds fast and "chewy" to me.. How was it? Rick

This sounds good , think I will have to try it. Rick

LANE! I am sold, you did an awsome job ! Yeah , I will be at Sams to get myself a chuck roll.Good job with the photos too. Thank you for taking the time to share them with us...."Now here I am , just ate and got hungry looking at some pictures." Take care , Rick

Mike, I think you are going to run out of ribs.I dont know how your friends eat, but I plan a rack per adult around here.And if you have left overs...um good for breakfast! Have fun , Rick

I used to find the Brinkmann pans every where I looked. Now , I can not find them anywhere in town. If you find yourself in the same problem you can get them here I have found that I like the sand in the Weber pan. But , you need to try it all yourself and see what works best for you. Have fun...

Vinegar! In this part of North Carolina we spell pulled "CHOPPED" and it must have a vinegar sauce A well made vinegar sauce is hard not to love. Rick

I have made some chipotles by taking the jalepenos, smoking them with a handfull of Kingford and a hand full of hickory, then dry them out good in a dehydrater. Then take your spice grinder outside and grind them up . This is an awsome addition to chilli powder. You may ask your self, "why...

I can see it now...old sweet bay butt rub. Rick

Hey Rick, Well, small world. And to think the three of us are within an hour of each other. When I click your link , all I get is the HP home page. Sounds like you have a nice cooker. When I built ol smokey I didnt have anything to go by , so it took me some time to get what I wanted "5...

First , Mords, God bless , hope you do great. Greg, AWSOME MAN! Thanks for all the pics. Looks like you all had a blast. Rick

Those are not stains, they are beauty marks! Rick

Well, I know all about the OREOs. You crush them up , add them to your rub for a rich color and great tasting bark. "lol" Good going Greg, great pics. Rick

Hey Nate, Chris just helped me out here. click the find button, look for "pork butt injection" I think you will be happy. It did help the flavor of the butts. Rick

I like the E-Z UP top. You and you'r WSM can stay dry. Rick

I made the file size small, so you know what the pics look like , poor! Here is some pics of one of the first test cooks. front view back view open Hope the wrong Rick didn't waste his time"lol". Well, I did learn something about Ripway, anyway. See Ya, Rick

Hey Rick, which Rick do you think he was asking , "lol" ????? Rick..

Will do Steve. I just pulled out some of the photos of ol smokey when it was a baby."lol". Now to "Ripaway" so I can get them posted. Hang in there , Rick

I am with Keri. Cook, enjoy, take pictures, and Learn. Rick