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I have never seen one of these.. http://seattle.craigslist.org/kit/hsh/4945055828.html

I found a bunch of certified angus brisket at C&C.. just a few cents more per pound than the select bunch that were nearby.. took the smallest one.. 14.56 lbs.. prepped it and put in in the fridge for the night. So this is 6 pm the next day.. getting ready for a nice evening of smoking...

Simple question... Fat side up or down? putting one one in 3 hours .. need answer soon plz.

I picked up a new/used performer and took some pics of my first cook.. I did a simple cook to get use to the new unit. I was quite impressed with just how much accuracy you can get to any temp you need.. Loved cooking on it. I hope you all dont mind my long winded post. I started as I usually...

I had been looking for a used performer for quite sometime and finally found a 2014 platinum. The guy had bought this after moving to a condo only to find out charcoal burning is prohibited. It came with a cover and as we were waking thru his garage he said " oh yeah I have this for it...

I got a used 18.5 wsm off craigslist for 100 dollars to go with my 22.5 wsm.. It has a slight gap around the middle section to the bottom section.. enough of a gap to see into the bottom.. it burns to hot for low and slow cooks...any ideas on how to either fill the gap or get it back to round?

I am having a hell of a time getting my smoker up to temp.. I have 200 lbs of briquets sitting on the cement floor in my garage.. will this affect them? will they draw moisture off the cement floor.?. its all dry in there.. Garage door is open alot of the time .. been raining like mad the last...

here is my weekend pepper stout beef.. love this stuff! Started with A 5lbs chuck, Hit the smoker at noon Hit 165 degrees at 6 pm into the oven for 2-3 hours at 350 degress out of oven at 9 pm dinner was late but worth the wait, turned out great..( hey I'm a poet and didn't even...

I am cooking two butts both about 9 lbs. on my 22.5.. any ballpark time figure that I can use for a base to plan around?

well sunday was the hottest day of the year so far. I wanted to do something quick and easy so I did chicken , Abt's and a few balls.... oh and a potato salad... I did a variation of the Abt's.. I mixed mozzarella, cheddar and dungeness crab meat, dried garlic and dried onion. they were great...

I used the shredded BBQ beef recipe from the cooking topics page on this site. Started with a 7 lbs chuck roast because I couldnt find just the eye portion of the roast. I used 2 chunks of apple and 2 chunks of cherry wood. I started at 9:30 in the morning and for the first couple hours it...

If I understand correctly the Maverick ET-732 has a larger probe and does NOT fit through the eyelet holes on the eyelet modification. I would like to get a grill and meat combo temp thermometer.. which one are you guys with the eyelet modification using?

I am considering a WSM. I also love my weber summit and grilling. Spent good money for my grill and feel as though it would be shoved to the wayside and neglected when i purchase a WSM. Have any of you felt the same way or do you still enjoy grilling also? I feel like I am cheating and Joey...

Just wanted to say hi. Have been lurking for a bit and have found a cool place to learn about smoking, what a great forum..With that being said, greetings to one and all..