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Here are two of the main producers in America www.snakeriverfarms.com www.kobe-beef.com Jim

John If you are going to be doing a high temp cook 300 to 325 is the target, 3 hours in smoke then into foil for aprox 3 hours but internal temp and feel is your guide. Rest in a dry cooler for 2 to 4 hours is needed to finish the cook. Jim

MDB Same problem. Jim

Kevin is spot on, cooking with wood only in a WSM is a recipe for a creosote oil down. Jim

We just scored a couple cases of midwest Prime briskets at $1.40 a pound, will be interesting to compare that product with the Kobe we have been cooking. Let you know what I find. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad H.: Most important, the ribs had a smokier taste than I've had in the past using briqs... I'm a lump convert... </div></BLOCKQUOTE> Brad BBQ was...

Bryan Take the brisket straight from the cooler to the cooker and keep temps down the first few hours, should get a purple smokering. will try to post a picture of one we cooked. kobe brisket Jim PS: looks like I need to figure out how to resize the picture.

If your hunting and using electric I will assume you are using power from a RV or a generator. Electric cooker will be a large drw on the batterys of a RV. If your thinking a generator to get one that is QUIET you would need to go with something like a Honda. the 2000 runs about $1000. Gas...

Bryan No foil, only use competing when running out of time. This cook averaged about 225. We are cooking Kobes about 4 to 6 times a month for catering so I have been playing with pit temps to get a better knowledge base. This cook the briskets were taken off at 190 to 193 internal, wrapped in...

Cooking 2 Kobes Monday for a catering they finished just under 8 hours(in cooker time), wrapped and into the dry cooler for 6 hours. I really liked the texture and moisture levels. These were a 12 and 13 pound packers cut. Jim

John There is a difference in the fact that as long as smoke is being laid on the meat it will effect the overall flavor. Once it goes into the oven smoke is no longer being laid on. Jim

Mike You won't get chopped product with a grinder. A Buffalo Chopper is great if you have large quanities to do. Jim

Sensory over load, with all that smoke they were smokey but you sat in it and it will be very hard for you to taste that smoke. The next day having not been in smoke for hours you could taste what you put on that BBQ. Jim

Cut cayenne in half and add sugar (I would use turbinado). A sweet sauce would help also offset the heat. Jim

Dan Right now I'm pretty open unless I do end up going to Vejas to compete on Oct 20/21. Saturdays are best. Need to find a day when the weather is bad, cool and raining would be great. Bring your beautiful lady with you and I will supply the big Zin and some Agave. Jim

Bob The problem is when using a Guru or a cooker that requires you to close or restrict the exhaust as part of the temp control, less wood needs to be used. Now there are folks that if they're not farting smokerings they aren't happy, well the amount of wood that will make them happy is...

Dan If you want to come up to the house we can make up a batch. Bigwheels TX Hot links are hard to beat. I have everything we need. Jim

When I use a Guru or go for a low temp cook I cut back on the amount of wood used for that cook. When cooking with the Guru the system is basicly closed and if yor trying to maintain a low pit temp the wood can only smolder. When cooking on ceramic cookers you use the exhaust vent as part of...

Kent The fact it is the 4th time you cooked them has more to do with it rather than the changes in wood or coals. Jim

Some smoke leaking around the lid and door really makes no difference to the overall cook as Doug points out. Jim