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Tried turkey wings for the first time, cooked at 250 for 3-4 hours. Although the meat came out fine the skin was inedible. As of now I no longer see myself smoking turkey parts. Suggestions appreciated.

This is my second attempt. First brisket about 3.5 lbs from costco, cooked 225-250 about 12 hours. The meat was tasty but tough, sliced thin and cold was a good sandwich. Anyhow, I'm ready for another try, same size brisket. Your suggestion are greatly appreciated. Thankyou.

I have an 18.5 WSM. THe water pan is huge, is it possible to replace it with a smaller pan thus increasing the amount of coals you could use.

Put 3 chuck steaks, 3" thick each and cooked for 5 hours. The last hour was foiled, these steaks are not tender, Cooking temp 225, steaks not foiled at this time. Will they get tender if left to cook?

Using the minion method on an 18.5 WSM. I put a full ring of unlit coals and placed a full lit chimney on top of that. I had 10 hours of steady 225 deg temp, at that point my temp started to drop to 200. I added half chimney of coals to maintain ny 225 temp. Is this considered good?

As a new smoker without a lot of experience {4 smokes to date} I wonder can you cook low and without water, I'd guess you just add less coals but wouldn't that reduce cooking time. I think the answer yo my question is exp. exp. exp. Anyway I am enjoying myself.

Started 630am finished 3pm steady temp of 225 end result weel done. I sort of expected this result but I thought it would be tender and able to pull apart. as they say LIVE AND LEARN. Still have plenty of coals so I'm throwing some sausage on the grill.

I don't understand why I'm not reading low and slow for turkeys or roasts. Someone please explain.

I'm cooking a 6 pound roast low and slow. Does 1.5 hours/pound hold true here. Statred at 6:30 this morning.

Any suggestions for a 6lb. round tip