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Who here uses lump? How long of a burn do you get off a full grate? How much does the temp very if any. I know by nature lump does not burn as even as briquets, but something I've been think about trying.

The one huge advantage of a bone-in is if you can twist that bone around and basically pull it out, it good for pulled pork. A lose, but not removable bone is good for choped/sliced pork. My Opinion anyhow. Ho Ho Ho!

Cherry. I would highly suggest cutting the salt down by as much as half. I didn't find it that bad, but I also went pretty light on the rub. I also don't use much salt around the house.

All bottom vents closed, except one. You have to watch it a little, its pretty much between a hair and a crack open.

Some meat just takes longer or shorter then others. Butts are a very forgiving piece of meat to cook. I usually aim for 250º. 225º is too low for me. No need to take the extra time for a butt.

Thanks guys. That was pretty much my thought. Underneath is particle board or something of the likes and the walls underneath are concreter. The vinyl doesn't really come in play until the walls on the florida room. If anyone has any contradicting opinions let me know.

Freezing rain and just rain all day tomorrow. I have a florida room that "hangs" off the side of the house. Underneath is open. There is about 6' clearance from the ground to the bottom of the overhang. Is there enough room under that to safetly run the WSM? I will be cooking at 225-250º...

I do both sides.

Cryovac items always have a funky smell when you open. Rinse and rest a few minutes. They should be fine. If they still smell, then you may have a problem. I don't think so.

I always guestimate on the lower side of lit charcoals to add. Its easier to bring the temp up then it is to go down. Plus if you have your meat on there on high temps you will seal the outside of it, preventing smoke from entering the meat. Until you get your temp where it needs to be...

Looking for a nice brisket sauce. Would like to use on sandwiches and/or over rice. Something to accent the beef, not overwhelm it. Maybe a light vinegar sc. with a little snap?

Food Saver. Bag and boil!

Chili! Bag and freeze.

Made my first batch of BRITU. I did do some minor adjustments to it, but basically went by the "rules". Those that have done this recipe know what I'm talking about when I sam, Damn, those were some mighty tasty ribs! They just might be the best ribs I've ever had! Those that have not done...

The amount shouldn't change times as long as there is ample space between them. I think if you were to cram three on one grate where there wouldn't be space then you basically have a 20# piece of meat. I might have to do the extra grate thing. I would like to cook 6 if possible. I might...

A couple things about cooking birds. First make sure you have the probe in the deep thigh. Also make sure it is completely thawed. The doneness may be due to where you took the temp. Personally I would go to 165º. I like my birds well done. No slimmy fowl for me.

Are you leaving your house at 3:00? You want to hold them for 4 hours. No. You shouldn't hold anythig for 4 hours before eating. Not sure how long it will be in transportation, but you don't want them in the "Danger Zone". Cook them all the way. Cut them up how ever you want to cut them...

How many 7# butts can you fit in a WSM? I'm thinking 4. May have to go on their sides but I think I can do it. Anyone try this?

As long as your not contaminating the sauce, it will last quite a while. I always throw mine in the fridge to be on the safe side.

Put your probe in the smallest one. When that one is done, pull it, transfer the probe to the next. I would periodically check the others too. Sometimes one cooks quicker then the other. As far as guestamites on time, go by the indavidual size not the total.