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Great thanks everyone. Sounds like I was flying too close to the ground. I’ll up the temp and skip the water in the pan next time and circle back with my results. Again, much thanks for such quick, expert advice. One other question, though: if you have the choice, do you place the brisket on the...

I'm scratching my head after a frustrating smoke this past weekend, and hoping some of you can show me the way back home. Here are the particulars: 22" Weber Smokey Mountain; 13lb trimmed Creekstone Farms (Choice grade) full brisket rubbed with kosher salt and black pepper; inaugural run with...

Not yet, Timothy. I was hoping someone had done it and could provide a few pointers. I’m reluctant to try this for a large dinner party, but I guess I’ll have to be the pathfinder. I’ll circle back.

Hello all, and thanks in advance for your good advice. I’ve had my 18-inch bullet smoker for 4-5 years now and have concentrated on traditional smoking of pork, beef, chicken, etc. I’ve also been making paella for many years, but mostly inside on the range and in the oven. For a party, I tend to...

Much thanks for all the feedback and encouragement; it's starting to make sense to me. And I promise to use line breaks from now on -- see, I just did it there

All: Just used my 18" WSM for the first time this weekend, and I'm hoping for a little feedback. I smoked 4 boneless pork butts, total weight about 30 lbs., following the Renowned Mr. Brown recipe/instructions pretty closely. The pork turned out great, but I had some trouble controlling the...