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Mark, like I said before, tell us what you are doing. Otherwise were just guessing what your problems are.

We really need detail on what your doing. Time in cooker doesn't have much to do with anything. It's internal temp. You need to let the meat rest after cooking. I cook at 225-250º. Cook until meat reaches 190º Wrap in foil and let it REST not cook in oven/cooler for an hour.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sal DeTraglia: Hi guys: I've just bought two new thermometers in preparation for my first smoke this coming Friday. One is a Taylor probe thermometer...

Where did you find this info?

Install? I don't install my Et-73. I set it on my grate while I cook.

I stumped. If there is no "new" Kingsford on the market, how come multiple people are having the same experiance? We're not talking about first time Q'rs having these problems. I'm just not buying Kingsford hasn't changed.

The Lights Faster, Burns Longer is the new stuff. Just notice how quick it lights. I have ashed over coals in well under 10 minutes.

I dont think its the wood. All bottom vents closed. Holding at 132º for an hour now.

Using the Minion Method to cook a brisket today. I've been fighting and fighting the temp all morning long. I close up the vents a tad to drop the heat, I've let it go below my target temp, then just crack open the vents a hair more. Boom, temp sky rockets again. Kingsford isn't joking when...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Glad it turned out great for you. Bet your glad you used more pork than beef, Eh? </div></BLOCKQUOTE> I was going to say the same thing...

I like sauce. However its a nice thin coat that I put on while on the smoker. Ribs just aren't ribs with-out a little sauce. I'm sure I wouldn't complain if I didn't have sauce on them when cooked right!

First, do not remove lid when temps spike. At 299º I wouldn't close that top vent yet. Close all three vents down. Temp should drop pretty quick. Where did you go wrong? What were the outside temps and conditions? How many briquettes did you fire up in the chimney? Basically 273º is not...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: I did a turkey the other day, used lump charcoal vents wide open, a dry waterpan. I started it with a weedburner and tossed in a couple of...

Did you do two chimney's at once or one then another?

You don't need to do any mods on your WSM to smoke jerky. I have done it once already and am going to do it tomorrow. Put a chimeny a coal in the ring. light 10 or less coals in the chimney. Once ashed over add to ring. Close 2 vents. Third one, is open a hair. You can get your smoker to...

I have not, but it will work. Couple reheat suggestions. 1: Cube, cajun spice and blacken. Serve over rice. 2: Heat in Ajus and make samiches. 3: Cajun, blackened prime rib.

Another very good, a little more skill involved is a chutney stuffed loin. Take your steal and stick all the way through the loin. Work the steal around and make the hole as big as possible. (insert joke here). Stuff with chutney. Smoke or bake.

Wipe with a little oil of choice. Salt, pepper, oregano, basil, rosemary, and garlic. Don't skip the rosemary. And I like to crush it a little to bring out the flavor. I like to take a little dice onion, apple juice, and a tad bit of beefstock. Thicken. Nice sauce.

I just find it odd that I hear all these people talking about having there vents open 50%. I have found that I have my vents open to about 25% tops to maintain temp. Why the differance? Am I starting with more lit coals then others? Am I just so hot it rubs off on my WSM? Just curious. My...