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Thx guys. Did not intend on high heat but smoker got up to 290 after I went back to bed. I got up at 7, and couldn't ever get it below 260. Brisket was probably closer to 9lbs after trimming.

talking to myself here, but if anyone comes looking. the best, and pretty much only place for meat is GFS.

started a 10LB brisket at 4AM and it is ready now at 11AM. What is the best way to hold it until 5PM? Currently it is wrapped and in a cooler, keeping warm. can i keep it there for 6 hrs?

Any Smokers in Key West? Looking for a good place to buy my meat....

Can someone please explain how/why the more pounds of meat you cook the increase in cook time? I do not understand why, if I add more meat it takes longer. To me, a 250 degree grill is 250 degrees whether it has 2 racks of ribs or 5 racks. but that does not seem to be the case. Anyone offer...

3hrs later, and all is going good. Initially spiked above 350 when i started and had to completely shut all bottom vents to get it to come down to 235. Then opened one vent about a quarter and holding steady...

got a new bag of charcoal yesterday...Dumped it in the weber at 0530 this AM, and to my surprise it was lump charcoal. I have never used anything but briquettes before. To late now - it is fired up and Weber is getting hot. Any suggestions on what I may need to do differently?

Anyone have problems with the tabs that the water pan sits on bending, and the water pan falling though? I have started using sand in my pan; could it be too heavy with the sand in it?

best mod ever! thanks!

simplest of the handle mods i have seen! Heading out to lowes first thing in the AM.

well it is 2011 and in OCT 2010 i got an ET-73 and distance still sucks! no antenna.

gonna take some influencing before i buy another maverick. my et-73 has been less then impressive. mainly the wireless function has never worked...not even 15 feet away.

Good insight Travis. thx.

Used sand in my water pan for the first time yesterday. It seemed to make a big difference. My temp held steady much easier and for a longer time. Don't think I will go back to water in the pan again.

sounds like there are some newbies doing rib roasts (I am one of them too!). Any veterans out there with some tips on doing one of these right and not ruining a $75 piece of meat!

Got 2 butts smoking...so for lunch decided to put my ham sandwich on the Sam too! After a 30 min smoke, it was great! Should hold me over till the butts are done.

My wife and friends talked me out of smoking last weekend because the temps were in the teens...I was grumpy all the next day. Should have smoked regardless!

I have heard that using Lump charcoal in a WSM can cause the aluminum legs to start to melt. Has anyone had an issue with this? I guess briquettes can only get to around 400 deg, but lump gets up to 1200. To alleviate this I was told to mix lump and briquettes. Does anyone do this?

I just took a BBQ class in Kansas City, and the instructor HIGHLY recommends wrap/foil when meat hits 160. Then let it cook till it hits 195. you can even finish it in the oven. You are not getting any more smoke flavor, and it cooks soooo much quicker.

I am new to smoking, and bought the e73 because that is was everyone seemed to be recommending....and it works fine, but has some serious design flaws. Starting with having to open the back to turn it on or to sync it with the receiver. Distance is ok, but sometimes looses sync and will not...