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    Wood coals in the WSM

    I just put a whole bunch of oak chunks into my chimney when I fired it up. I suppose i could have filled the whole thing with them, but it would have used 'em all up...!
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    Temp plateau

    Sounds like a perfect smoke! Not to worry, once you beat the 180 plateau your meat temp will move right on up.
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    London Broil on the WSM?

    It's not really just one cut of meat. "London Broil, despite what you might find at the local meat market is not a cut of beef but rather a method of cooking. It was one of the first recipes to become popular in early restaurants and so the name London Broil because synonymous with a cut of...
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    Did my first butt!

    Way to go! There's nothing like the sweet taste of success.
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    Pulled Pork - Your Technique?

    I add a pinch of cider vinegar and rub (and sometimes apple juice). Just a touch---then I provide it on the side for those who care to partake.
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    fuel and water overnight

    Bob---plus, imagine the temperature spike...!
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    Rescuing cantaloupe that is not sweet enough

    Good to know! I'd also love to try the sliced melons in lime-mint syrup from Russ Parson's How to Read a French Fry. Essentially you dissolve a bunch of sugar in boiling water, then take it off the heat and add some mint and lime zest, then let it cool, strain it, chill it, and pour it over...
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    Hey! Where's the Ring?

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    Hey! Where's the Ring?

    Mebbe the lump took the temp up too fast? Or, were your briskets at the same temp when you put them in? Cuz the meat gets its ring when it's below 140 degrees. So put in a nice COLD piece o'beef if you want it to get a big ring. Dat's all I can think of. And you did use some smoke wood...
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    fuel and water overnight

    I agree with adamclyde. Fill the charcoal ring with unlit coals, having tucked in a few pieces of smokewood so you'll get some smoke throughout your cook, and definitely with one piece on top where you are going to dump your chimney of 8 or 10 lit coals (you don't need many more lit coals than...
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    Grilled Peaches

    I do Raichlens grilled peaches----slice 'em in half, take the pit out, and halve them again (you've got quarters now). Stick two quarters on a cinammon stick, with a mint leaf skewered inbetween 'em. Grill skin side down until you get nice grill marks, then flip 'em and grill the back side...
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    Friday night smoke

    Tri-tip on the grill for me, too, tomorrow, if TJ's has one for me. Next weekend, good old butts and brisket Friday into Saturday.
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    Key Limes vs. Regular Limes

    Hey, I got mine at Trader Joe's too! Actually, I SAW them there then regretted not getting them and bought them later that day at Harris Teeter. But I digress. The amazing thing about those suckers is their seeds are practically as large as (and there are nearly as many of 'em as) a regular...
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    The Afterbrisket

    For leftovers, we just slice it thin and then pop it in the microwave for a few seconds until that fat is glistening, and wow! So good we mostly eat it plain. BUT...we also like it with horseradish, but not on bread or anything (same way we eat Easter ham around my house).
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    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">'ll have both ET-73's next to the bed so </div></BLOCKQUOTE> Aha! So THAT's where my Maverick disappeared to! Awesome cook, Larry! Why did you decide on water and not sand?
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    Alton Brown's homemade ceramic smoker

    In AB's defense, if I recall he went into great detail about which strength hotplate you'd need to pull it off. Weren't there folks on this site who contemplated putting hotplates in their WSMs (or who actually did it)? Or am I hallucinating...
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    Carnitas on the WSM

    You kids mean regular old cream, or Mexican cream (closer to creme fraiche or sour cream)?
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    Belmont Stakes Cookout

    Sometimes I travel to Lake Forest for bidness. Am I getting warmer?
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    Belmont Stakes Cookout

    How far are you from San Fran? (Don't worry---I'm not on my way to the airport...!)