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I have been using OCC Lump this year and have been happy with the results except it sparks and pops a bit when initially lit. I tried Roayal Oak lump for 2 cooks and had a tough time controlling the temp of the cooker. I went back to OCC lump this weekend and had no temp control problems. Has...

I am planning my 1st brisket this weekend. I have at least 20 butt or spare cooks under my belt, but never a brisket. Debating if I should foil. Any advice would be appreciated. Greg J

I am planning on smoking a butterflied chicken and 3 rack of spares this weekend. Any suggestions on if the chicken should be on the top grate or bottom. I initially thought the top for the chicken because it will be a shorter cook time than the ribs, but I thought I would get other opinions...

I Q'd a 17lb chuck roll this weekend. I was expecting around 1hr per pound plus or minus. It reached 195 at 13 hours. I foiled at 165 and my WSM stayed between 225 & 250 for the entire cook. The meat was very good. This was the first chuck roll for me, so I do not have a frame of reference...

I am cooking a chuck roll this weekend and will be using lump for the 1st time. I have about 20 cooks under my belt and have been using the minion method with Kingsford briquets exclusivly. I picked up some Original Charcoal Co Lump at Costco and want to try it out. Should I use it the same...

After hearing all the posts about chuck roll I wanted to try one this weekend, but I can't find one where I live. If anyone in the Metro Detroit area know any place that carries that cut let me know. Greg J

I just spoke with the owner of my local BBQ equipment place. He told me that his Weber rep said they were coming out with a 22.5" WSM next year. Has anyone else heard this rumor? Greg