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Am tired of Ohio cold temps, wind and rain driving down my WSM 22 temps. Have messed around with homemade windscreens, frankly I'm too lazy to build a real-deal hinged plywood + bells and whistles setup that I would have to store. To make this problem go away am about to drop $130 on a BBQ Guru...

Just finished my first auto-temp controlled Brisket smoke on my WSM 22. Very happy with the results initially--beautiful bark, moist and fatty point end and first flat slices. ... My problem developed as the served, sliced brisket sat at table. Our first forkfuls were luscious....But we enjoyed...

Greetings, new guy here, question on my extended rests using commercial food wrap ("Saran Wrap") v. traditional foil. Commercial wrap can reheat up to 300*. I'm not worried about the effect of plastic on my food, having read up on it and thus far found no discernible taste. I do like what I...