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Date and Weather: 3/22/14, 50 ºF, Windy Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks 3 Hickory Chunks, and Stubb's Charcoal (Really Liking the Stubbs!) Started with 2 gallons of hot water in the water pan. Temps ranged mostly between 350-375 ºF (with a couple of...

Date and Weather: 3/15/14, 70 ºF, breezy but a Gorgeous Day Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks 1 Hickory Chunk, and Stubbs Charcoal (Really Liking the Stubbs!) Meat: 4 Chickens from Dierbergs (Grocery Store) and 4 Chicken Thighs Rinsed, Salted for 2 hrs...

Ok Guru's... I'm going to try a hh brisket tomorrow. When I take the brisket off to foil....Should I separate the "Point" and continue to cook along side the foiled "flat"? If so, when would I dice the point for burnt end...When its done or about done? If that makes any sense....

Ok, so i decided to go with ribs for my 2nd cook! Date and Weather: 3/8/14, 40 ºF, Windy Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks, and Kingsford Competition and Original mixed. Couldn't find any Competition. Meat: 3 Slab's in Cryovac from Sam’s Club Rinsed...

Could someone explain the difference between seasoning and the need for cleaning? Do you wipe and/or scrub with a wire brush the insides after each cook? I didn't notice anything in the lid or the mid section, but after looking at pics I found what looks like mold in the charcoal chamber...

What's the best way to travel back and forth from the campground to home. Is there a Rubbermaid plastic storage container large enough? Btw, it is generally raining.

Hello, After watching some BBQ Pitmasters, I decided to up my game from just grilling and indirect heating. I purchased the 22 Weber Smokey Mountain and cooked my first pork butt for the Daytona 500. I posted the first cook in the barbecuing forum under 1st Pork Butt - 1st Smoke Part One...

Continued from Part One 2/23/14, 12:00, Checked bark with the fingernail test and decided to check back in about 30 min. Added 2 small chunks of apple wood 2/23/14, 12:40, Checked bark with the fingernail test, measured temp to be about 165ºF 2/23/14, 12:40, Decided to pull the pork butts...

Daytona 500 1st Smoke Date and Weather: 2/23/14 (Daytona 500), 26 ºF - 35 ºF, Wind 9 - 15 mph, & Humidity 50-60% Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, Apple & Hickory Chunks, and 1 bag plus about 20 Briquets of Kingsford Competition from a 2nd bag Meat: 2 Cryovac Pork Butt’s...