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Bryan, Looks great! How long does your typical turkey smoke take at the 235-250 temp? Is this lid or grate temp? Water in pan or clay base? Bob W.

I have a question...why cut the brisket in half and cook two separate pieces? I thought the preferred method was trim the fat and cook the brisket whole. When it's time to remove to the cooler for the resting period, remove the point and return it to the smoker for burnt ends. Bob W.

Roger, Post smoke, I put my grates in a Hefty garbage bag, dump in a cup or two of ammonia and tie the bag closed. Then I let it "sun soak" in the yard for a day or two. Makes clean-up is a breeze. Bob W.

Does she have a sister?

I serve with sauce on the side.

Rick, Based on the type of cooking you have mentioned, sounds like the kettle is the correct choice. Bob W.

David, Don't put the WSM through this. The best thing for all involved is a clean break. I'll send you my address so you can do what's best for the WSM...ship it to me. Bob W.

I'm looking to buy the BQ300...what is the preferred stem length 2 1/2 or 4 inch? Bob W.

We all appreciate and learn from these exchanges. Bob W.

Only 12 for me... Bob W.

Awesome smoke ring!!! Bob W.

The "Cooking Topics" section under "Other Meats" "Fatties, Hot Dogs, Luncheon Meats & More" says "Cook in the WSM at 225-250° for 3-4 hours, or 300-350° for 1-1/2 to 2 hours. There's no need to turn or baste the sausage." Bob W.

Steven, Go for it...they make for a nice treat while waiting on a long smoke to finish. Bob W.

Dupree, Without fully digesting your thread, one thing jumped out at me...the fatties take more than an hour to cook. "Cook in the WSM at 225-250° for 3-4 hours, or 300-350° for 1-1/2 to 2 hours." Bob W.

Mine does the same thing (has for two years). Doesn't impact the operation, but it is annoying. Bob W.

I have a bag of pecan chunks in the garage. I was going to use for my last smoke, but when I took some out of the bag, I noticed most of the pieces were covered in white specks and a white powder substance. I'm thinking it is mold? Has anyone seen this before? Is it mold? If so, I guess...

The HD by the house here in Rio Rancho NM had about a pallet and a half left two weeks ago, so I bought 6 bags (used one last weekend). I asked if they would be stocking on a regular basis and was told the shipment they received was sent by corporate and they most likley would not be re-stocked...

Thanks. I didn't get a chance to check the replies in time...pulled them off at 185. First time I made them and thought they turned out great. Bob W.

At what internal temp is a fattie done? Bob W.

Lee, My last double butt smoke finished up at 5:30 AM (by design). I foiled and rested in a cooler for three hours, then pulled and refridgerated until dinner time (5 PM). One thing I did was spray with apple juice while pulling to help keep the meat moist. It turned great. I don't know if...