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When using chips I usually make foil "logs" out of them. Poke a couple holes in (not too many) and away you go. However, don't know how this would work with the standard BRITU recipe that calls for some degree of pre-burning.

After all the rave reviews I decided to try a corned beef on the WSM. Cooked a brisket flat to about 167 internal and found it to be a bit tough and chewy. Since it's being sliced thin for sandwiches this isn't too big a deal, but I'm wondering if I should have taken it to a higher temperature...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by BrockinFLA: Mostly your concerned with temps everywhere above the water pan. <HR></BLOCKQUOTE>Or ANYWHERE above the water pan. The point is to find a spot where you can measure temp and be confident that...

The local WalMart Supercenter almost always has the meat I need for Q - baby backs, spares, picnics, Boston butt, brisket, and turkey. Or you can always do a meat loaf! Wood selection at WallMart is limited to chips, not chunks. They usually have hickory, mesquite and sometimes have apple and...

Why does the world need a larger WSM?

What is the hardest part of installing a thermometer in the WSM? Putting a hole in the dome, of course. Rather than a factory-installed thermometer, I'd like to see a knock-out in the lid that would allow easy, tool-free installation of a therm in the dome.

In the land of beer and brats, barbecue usually means "grilled". Sometimes it means "sloppy joes" (like Manwich). Oh, and anything that includes barbecue sauce as an ingredient.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by KARL K: I don't know how folks do overnight cooking without checking. I needed to adjust the vents many times. <HR></BLOCKQUOTE>That's part of the learning process. The WSM really doesn't need that much...

BTW, I think that there is a flavor difference between serving sauce on the side vs. mixing the sauce in with the meat. My wife and I split on this issue, too, but maybe that's because I like to experiment with different flavors more.

I'd try apple juice or beef broth. Maybe some water or even a splash of wine or some beer.

Assuming your homemade sauce is about as intense as a sweet commercial sauce, then I'd do as John suggests. Just enough sauce to give a touch of flavor. If you're concerned about the meat drying out then add something that's more neutral.

R.D. - How'd it turn out? I've done a few low temp cooks here in Slinger without much problem. Add a little wind, though, and it's a bear to keep temps running right.

After about a month of owning my WSM I dumped my old beat-up Sunbeam grill and have not regretted the decision. The WSM has done a great job of filling in as a grill. Keep in mind the size of the WSM's cooking surface. We're a family of four and there's enough grill space for me to do 6...

Pat, No, it wasn't Matchlight that gave me the off taste. The incident occurred when I cooked a whole beef t-loin and the briquettes weren't quite completely lit. The meat ended up tasting the way that a half-lit chimney of Kingsford smells. Not horrible, but not the effect I was looking for.

I've had trouble with an off-taste only once with with Kingsford, and that was when grilling some steaks. I put 'em on just a bit too soon and they tasted like Kingsford smells when it's lighting up. Not good. I have never had this problem with the MM. My theory is that the MM is igniting...

I got a cajun injector kit for Christmas and have a question: Since it's marinade, do you inject a couple of hours before cooking or do it right before? I'm thinking of doing either pork loin or chicken breast for my first try with the needle. Any other tips or suggestions would be great.

I have used Matchlight for grilling. Let the coals get fully lit and you should be okay. Sounds like you understand the risk and how to compensate. The usual sources are out of Kingsford here. I end up buying at the supermarket. Last I checked they were down to about 20 bags. Good luck!

Shrimp and a beef tenderloin. I'll be grilling on the WSM, so this counts, right?

I agree with Jim. Exchange it. I had a Taylor that did the same thing he's describing. It ws off by 5 degrees at room temp and off by 15 at boiling.

bob j, Are you high? Boiling point is affected by air pressure which in turn is affected by altitude. The thermo's probably okay, but check out what boiling point should be for your locale and judge accordingly.