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OK...so my WSM stabilized at 300 lid/245 top grate with on 10 lb brisket on it and lit via the Minion Method. I've never had this problem with two pork butts. The meat is currently 170F and we planned on having it for dinner. It went on at 0115 and I hoped to cook it 12-hours and rest 4...

Two pork butts targeted for Sunday. Thinking 2-2-2 Apple, Cherry, Hickory. What do you like for smoking wood combos?????

Today's smoke leads me to my next mod. Insulation. Anyone had luck with reflective coated fiberglass water heater jackets like this? Frost King Jacket

Change in plans and cut back to 1 butt for tomorrow night's dinner (I know how good the leftovers are...) I figure I can plan the same amount of time (give or take) and about 5 chunks of wood (2 apple, 2 oak, 1 hickory) Am I in the ballpark? Thanks...back to my Flatlander's Scotch Ale.....

I want to cook ribs for my Dad for his birthday. I leaning toward BRITU recipe except for two slight modifications and need advice... 1. Is it a major impact to leave out the Accent (MSG)? 2. Can I go with a terra cotta pot base in place of the water-filled pan? I love the dry WSM ops and...

Planning 3 tri tip roasts for Saturday. I have cooked these a variety of ways in the past, but am thinking high heat on the WSM may be best. My plan is high heat (350 lid) with water pan + terra cotta pot base to serve a drip pan and allow more control of temps. Oak chunks for smoke...

Simple question...Minion Method or Standard for my expected 6-hour smoke tomorrow? In both cases full ring or charcoal? Thanks!