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7 hours of serving time is an awfully long time. This begs several questions not the least of which is how many guests will attend and, will this banquet have a starting time or is it a simple in and out as people come and go? How many racks of ribs do you expect to cook, what other items will...

I suppose that means you need to only sell two if you only do three! You are truly an amazing master Kemper! I have only had two people as if they could buy anything I grilled or smoked and they were both very seriously under the influence of…all kinds of intoxicants!

1-lb. Fresh whole milk ricotta 1-cup coarsely chopped fresh basil Zest and juice of one lemon Salt and pepper as desired (I actually used no pepper) Grilled/toasted STURDY BREAD (I had grocery store “baguette” which was too wimpy) Food processor! Mixer would work but, processor truly shines...

I’d grab it too!

I see you’re getting into “football avatar” season Dan!😉

I’ll post a shot of what tricks I use. Let me dig through the files… Well, the storage gods are playing with me and hiding the shots I was looking for, I’ll dig deeper and see if I can find them or set the thing up for a portrait.

“Open Range”, there are dozens of good ones!

“The Cowboys”!

Jump right in! Now you have some of the most important pieces of gear! Have a wonderful time!

I’m a FIRM believer in the KISS method, you add one step that I found an “extra” one. I don’t bother with the binder, dry the brisket, salt and pepper good night Gracie, don’t look until morning! Peek again when it’s closing on temp and pull, wrap, into a cooler and mix cocktails!

Mine was even earlier than that, it grew into the “Overperformer” in my avatar. A more pleasant cooker I do not know of. I love kettle work!

I know the feeling!

Welcome to the fun! I’ve been very happy with my 18, my brother gifted me a 22 which was just too big for my needs. I don’t like enough people to get good use of it so, I sold that. The 18 is a great unit!

Dan, you are a great resource!

That looks more like a normal loin than a tenderloin but, I could be wrong. Whatever it is I’d be happy with a few slices!!

Someone posted a “how I fixed” one a while back, I’m sure someone with more digital skill than I will point you in that direction, Dan, you’re good with that sort of thing, can you help? Danhoo that is.

I like Jim’s divide and conquer method, if you can do the 150* hold for the brisket(I always do mine full packer) perfect! Take the brisket off, drop the butts on, go back to bed! I’ve never done it that way but, im thinking that I should pretty soon!! More feasting? More good time!!

Welcome to the rabbit hole which is brisket cookery! First, good for you to ask on Thursday and not Friday night!! Now, I am an 18” WSM guy as well, I do my cooks a little differently than many here. I use a combination of Enrico Brandizzi’s “sidewinder” method whereby you fill the coal ring as...

40- that’s Ruby, don’t fail and get crap do a good one! Call me if you need help! Once a jeweler, always a jeweler!

Mmmm!