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Bob, that first picture is awesome. I have a Steven Raichlen pork belly recipe that I am going to try ASAP.

Thanks guys - Pat I'm sure it will!

Hi all - so I made a 9.3 pound brisket this weekend and was pleasantly surprised at how it turned out. I bought this from J.W. Treuth's in Oella, MD. I used a recipe from Weber's New Real Grilling, I think it was called Brisket of your dreams. Here it is rubbed before I threw it on my 18.5...

The brisket came out really good (especially for my first one) - thanks all.

Thanks - but the dx2 isn't wifi, right?

Great! I think I am sold...even as steady as the wsm is, I love the idea of getting notifications and having temp changes made while I'm sleeping or getting other stuff done.

Good - thank you!

Really? The recipe I am using says to remove any membrane / silver skin...I didn't see anything obvious like I do on ribs but I wasn't really checking, either.. - - - Updated - - - Ok thank you guys

Well, just made a mistake - I forgot to remove the membrane from a 9 lb brisket that I started this morning. It's already rubbed and on the wsm - should/can I attempt to remove it after its cooked and rested? Thanks. :(

Thanks Adam, yes that's what I thought. I'm not super computer savvy but it looks pretty simple. Do you have a wsm, and if so do you leave the top vent wide open when using the cyberq?

Hi John - that was one thing that I read several times, that the customer service at bbqguru is second to none. Thanks! (ETA oops meant the service at Cyber cook!)

Hi all - I have only done 3 cooks so far with my 18.5" WSM, but I am already pretty sure I am going to get an ATC for longer cooks so that I can start longer things like full briskets at night and not be up every hour to check on the temps. I have done a lot of reading this past week and am...

Thanks - I just figured if I let the remaining charcoal burn it would be easier to dispose of. Just surprised how long that thing can cook!

I filled my 18" wsm and lit it at 6:30 am today, added around 10 more briquettes around noon and it's still at 300+ degrees at 9 pm. Do most people close vents when they are done cooking? I opened all of mine 100% and figured it would burn out pretty quickly - guess not 😎 Just wondering what...

I just made these tonight as a side item and the whole family raved about them. Just delicious!! This one is a keeper.

Thanks all - meat is now resting on table, will rewrap and transfer to cooler @ 170. Thanks for the help!

Thanks, Bob - do you mean just putting a skewer in to make sure it slides in super easily?

Thanks Jeff! They're about 45 minutes away so not too far. The place I go is only 10 minutes away and their beef is raised and slaughtered onsite but everything else is locally imported.

Here are some picture so far - this recipe is for "quintessential pork sandwiches" in Weber's book "Smoke" by Jamie Purviance. I really like almost all his recipes; I have tried about 40 so far. Using the tin can method worked great, I then added 20 lit briquettes: Here they are out of the...

Perfect - thank you!