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Hey all, right in the middle of Pork Shoulders over briskets and noticed something weird. I have a Nu-temp701 probe in the dome vent and a tel-tru analog bbq thermometer also clipped into the dome vent. There is a 15-20 degree difference between the two. I just did the boiling water test...

I purchased a new charcoal grate instead of a regular cooking grate for my WSM by accident. Can the charcoal grate be used to cook on as well? Are there any reactions the meat might have with the type of metal the charcoal grate is made from?

Has anybody ever used birch wood to smoke with? If so would you suggest it? Is it very strong or sweet? and what kind of meat do use it on?

How long do people think it would take to cook a 11 lb brisket packer seperated at the point but combined in the cooker versus on seperate grates? Flat is about 5-6lbs point is 4-5lbs. Need to have brisket cooked and ready to eat by 1pm tomorrow.

I just picked up a 12lb brisket (packer) that will be trimmed to about 9-10lbs. I dont have 12 plus hours to cook and was wondering what the opinion was out there on seperating point and flat before cooking?

My mother had a tree in her front yard recently pruned. I can not tell what type of tree it is and i would love to know so i can use for smoke wood. It is a tall tree, about 30-40 feet and has what we as kids called itchy balls. They are green spikey seeds the tree sheds to reproduce. The tree...

Hello all, Two nights ago I cooked 3, 5-6 lb butts. Used the minion method and all went well till about ten hours in. The fuel i used (Kingsford) was pretty much used up. I used a full ring of charcoal and followed minion to a tee. I had about 4 more hours of cooking, any suggestions to...

I seem to have stired my coals a little too much and have some ash on top of my brisket. I am about to take them out and put in the oven. I was thinking of rinsing them with a quick spash of apple juice over the sink. Any suggestions??

I am smoking my first brisket and made the mistake of buying a brisket without much of a fat cap. Any suggestions for cooking it without totally drying it out? It was one whole brisket trimmed into two flats with little fat. I think i'll cook the two paired as one where the two where connected...

Been cooking a pork butt since 8am this morning and right now at 5:49pm the temp is only 158 or so. Dome temp has been steady at 250-270 all day. The butt is 5-6 pounds. Getting anxious and would like to eat by 8pm. Should i foil it or just crank up the vents and see what happens? Thanx

Hello everyone, this is my first post. Needless to say the info on this site is excellent and helpful. My question is in regards to getting wood. I have read suggestions to find wood at golf courses, nurseries and so on and so forth. The problem is how do you tell what kind of wood it is? The...