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Good fix Jim. Is the quality of the WSM slipping or are we just hearing more feedback given the popularity of the site?

Thanks all. Further to my post, I've used many different woods but the overall smoke taste doesn't agree with me. I love the colour of a smoked bird though (nice Joe). Bob - I've by no means perfected my method. Pretty sure I'm less than a 7/10. Can't even fathom smoking filets. Rather grill...

I've been doing a few chickens here and there for the last few years. I can finally say that I don't really appreciate them smoked. It's not the rubbery skin that comes with low temp cooks, I generally do them HH now and the skin is crispy enough. I just can't get past the smoke flavour. When I...

Got my 733 a few months ago after my 732 died through Amazon. No issues at all. Increased distance solved my problem with dropped signals from the 732. No real need for some of the meat temp options but I'd buy it again without a second thought.

My grate moves a bit but not enough to tilt over. Could be a defect. My first WSM came with one set of drilled holes missing in the body.

I picked up the 3 pack from Costco and am going to smoke 2 today. I can usually get the WSM up to 350-400F on a nice day (it's a nice day) so I figure 2 hours. Question is, how much smoke do you give a small bird? I'm thinking 2 chunks of hickory will do.

Yeah, I'm wondering if it was a shoulder cut or not. Butts really are pretty bulletproof unless you go way outside the lines. With regards to temp, start with very little hot. Like 6 coals. Set bottom vents at 50%. Big problem is overshoots with the WSM so better to work your way up and it will...

Sounds good. I wouldn't bother foiling the point though. Add more smoke to your ends.

Maybe I'm lazy but I use whatever I have on hand.

Made a pretty good chili using an ICS Red Chili recipe with leftover brisket for the meat (recipe below). Can anyone offer tweaks? I added white beans and it was very good. ICS Competition Red Chili 2 pounds Tri Tip beef, cubed 1 Pork bone 1 medium Onion(s), diced 3 teaspoons Cumin powder 2...

I'm guessing point as well but, per the above, I've never seen one sold separately. I also wouldn't feel compelled to inject the point. There's more than enough fat there that you don't need to add moisture. Never having done a point alone before, I think you might want to get a good bark...

Pull it right before you serve it. Make sure you use the pan juice. Are you using a finishing or side sauce? You can do a simple Carolina Red or No. 5 sauce in a few minutes with simple ingredients.

Dave, I just really started hearing about unwrapping and re-wrapping recently. I think Franklin must have started a trend. I'd honestly give my brisket a 7/10 at best and the issue I have is lack of moisture. My question is, if it's wrapped tight in foil and it overcooks during holding, where...

Used my new 733 on a pork loin roast Tuesday in the oven. Like the 732, the steps to set things aren't that simple. Noticeable difference is that both probes are pointed so you can use it to monitor 2 meats vs. the pointed and blunt probes that came with the 732 that gave you one meat one...

Hey Dave. I don't unfoil the brisket for a rest after I pull it off. I take it directly from the cooker to the cooler in a towel. I use my Maverick to monitor the temp on the way down. Do you unfoil/unwrap to rest (if you wrap)? If you don't wrap, do you hold the meat or are you always ready...

Brisket done at 185F sounds odd to me. I usually get resistance well into the 190s. I foil around 170F to help with the stall, cook until tender (usually 200+) then let it sit all the way back to around 160F or dinner in a towel in a cooler. When I unfoil, there's very little juice left. Next...

Late to the party but I want to weigh in that you need to monitor meat temps on the way up to determine when to start poking. It's easy to say the meat is done when a probe goes in like butter but it will still go in like butter way after the meat is done. I know some disregard internal temps...

Beef stock will give you more flavor than broth. It will also usually have more salt than broth so season accordingly. Add a healthy dose of Worcestershire and maybe a little Soy and you have a tasty jus. On the topic of broths, I've just recently started using vegetable broth and it works...

A little fat goes a long way on a brisket. A pencil thin cut of the flat with some rubbed fat left on top makes for a tasty sandwich. When it comes to a butt, unless you're slicing, that fat cap gets pulled along with the rest of the meat to flavor the mix. I'd say, do what works for you. Try...

Good read on fat: http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html