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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...

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?

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.

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.

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?