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Anyone have any suggestions for higher temp cooking on the bullet? I have a gasser for most of my "grilling", but wanted to do some assorted chicken parts with charcoals. I've achieved 325-350 by mistake on occasion :-), but how do you do it intentionally? No pan?, no top?, 4 chimneys? Thanks!

I definately notice my smoker running hotter than I'm used to by around 10 - 20 degrees (no real scientific back here, just what I'm used to setting my water pan and vents at. I've done two smokes so far with the new Kingsford and have been closing vents more often than I'm used to. BUT, once...

Around 7 hours. It actually turned out OK, BTW. I foiled it and let it rest 2 hours then pulled. I could tell some of the fat had not fully rendered, but it mixed in quite well. I'd say it got to 182 at about 6.5 hours. Once I closed all the vents, it still took the Bullet almost 45 minutes...

First smoke in a while, and had the new Kingsford to try out. Anyway, Minion, 12 lb Shoulder, water, perfect weather in Houston. Vents 100%, temp quickly to 250 with heavy duty dial thermometer been using since I got my WSM, bottoms set to 50%, temp to 240, so I let well enough alone. Checked...

I ended up slicing it up, pouring some KC Masterpiece over it and baking (covered) for about 20 minutes. Not perfect, but not as bad as I thought. The Au Jus sounds interesting. I'll try it next time...and there will be a next time...I overcook it. THX!

Help! I did a brisket overnight and overslept about 2 hours. The bullet did too good of a job keeping the temp! Anyway, the flat is as dry as a bone. Is there anything I can do to breath life into this puppy. Flavor is actually pretty good, just way to dry.

Is there any harm in cutting a brisket in half, then cooking it? I have a pretty big one, and I think it will fit on the top grate, but if it didn't make much difference, could I cut it in half and put 1 half on the top and 1 half on the bottom? THX

I got a request to make some ribs but I won't be able to deliver them for 2 days after I make them. What's the best way to store them for that. I would think vacuuming would be overkill because it's only two days, but I don't want them to end up soggy, etc.

I've done about 10 slabs total on my WSM, so I'm no expert, so I wondering, I see a lot or recipes that rub the meat a few hours before the cook...any problems with letting it sit overnight. I've done shoulders and brisket like that, but have seen recipes that call for it. Any reason why I...

Wet. Definately, with a slightly crisped glaze. My favorite is 5parts SBR, 1 part honey. mmmm, ribs this weekend!

Tomato for me, but a bit skewed 'cause I don't think I've ever tasted a vinegar based sauce. I guess I could try to make some from posts on the site, but are they any national brands I could pick up to give a try?

Sweet Baby Rays' Original for me. I just bought some Stubbs after seeing a few recommendations, but not really impressed. I haven't tried it on something that's on the Q yet (some sauces taste better when the fire hits it). Anyone else like Stubbs?

Well, it didn't turn out all that great. The meat was very juicy and the breast was tender, but I think I used too much smoke...AND, the meat taste was a bit off. Not nasty, just not nearly what I expected. Maybe the diet coke was responsible for that part. I used the rub from the BBQ bible...

I'm not a beer drinker (silence, gasp, banning from the board, etc...I know..). Anyway, as such, I would not have a can handy when I get the urge to do one. So, has anyone used non-beer can chicken, say, diet-coke? Thanks

All done. I actually took my daughter to the zoo @ 174. Called my wife 2 hours later and she said it was @ 194. Had her shut the vents (she ain't the type to Q....yet!) and just finished pulling. Moist and delish! I think it got to 197 by the time I got home, but I guess that's not enough...

173 right now. (lid @ 250). At the rate it's been climbing, it may take another 4 hours.....

I have two picnics going, the top one @ 172. I heard someone say to get the temp to 190 if your doing pulled pork, but does that mean take it off and let the temp rise by itself, or actually leave it in the WSM until it hits 190?

I used butcher's cord and the "netting" didn't feel plastic-like, but it was somewhat elastic. Thanks to all!

I picked up 2 picnics (Tyson) for $1.59/lb, which is pretty good, right (first time really looking). Anyway, got them home, unpackaged 'em, and they were tied up already, in a pretty good net system. I'm not sure about smoking them with the twine around them, but I took one of of it and it...

WSM. Set it....and Forget it! Oh, I think that one's taken....:-)