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Hi, Can you please share your tips for cleaning the inside of a WSM? I haven't used mine for a year and it's filthy inside. Thanks, David

There's always the internet...Niman Ranch sells an 11 lbs. brisket for $77.50. I've never tried it, but coming from Niman Ranch I think it will be excellent. http://www.nimanranch.com/control/product/~category_id=...duct_id=161500-91-01

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: The consensus is fat side down for the very reason you mention </div></BLOCKQUOTE> I thought that the fat side should be up so the fatty juices...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: David, Just curious. Did you start with the fat side up or down? Dave </div></BLOCKQUOTE> Fat side up was up during the entire smoke. -David

Hi, My first smoke was successful. Well, the brisket was a little dry, but still very smoky and tasty. I started smoking my 3.75 lbs. brisket at 10:30am. Kept the smoker temp between 225- 250 until the brisket reached 160 at 2:30pm. This actually took longer than it should've because I worried...

Hi, So I'm done with my smoke. Brisket is going to cool down for 1 hour wrapped in alumnium foil. What's the best and safest way to put out the wood charcoals? Can I just close all the vents and will the fire choke out? Should I pour water over the coals? Ideally I would like to reuse the...

OK will do. As it turned out, after turning down the smoker temp, the meat never quite reached 160 so I'm still smoking. I've now been smoking for 3.5 hours. The smoker temp is back up to 240 so I'm expecting the brisket to reach 160 in the next 30 minutes. One thing I was worried about not...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">David, I hope that is one hell of a brisket at $5.00 a pound! </div></BLOCKQUOTE> I hope so too! David

Hi, I am currently smoking a 3.75lb brisket. It has been smoking for only about 2 hours. The smoker temp has been 225-250. The brisket meat temp is 151. My plan was to take the brisket out at 160, wrap it in foil with some water added on top, and smoke until 180. I thought it would take at least...

Thank you everyone. Below is a pic of the brisket I will be cooking. It's from Prather Ranch, which I think has better meat than Niman Ranch. One last question- after I put the rub on brisket, can I put it in the lit WSM immediately or should I let it stand for a bit? How long? thanks again...

Hi, After buying my WSM last winter, I'm finally going to use it to cook my first brisket Saturday or Sunday. Question: what's the difference between using the middle rack and the top rack? I'm going to be cooking a small brisket about 4 lbs. Should I use the top rack or the middle rack? When...

Hi, What's the safest way to extinguish wood charcoal after using the WSM? I was thinking about just pouring water over the charcoal until they're completely wet. Is it bad to do this? Then put the wet charcoal in a bag to put in the garbage. I live in the hills with a lot of foliage so I'm very...

Thanks Kevin and Stu. I've revised my plan as follows: - Add "Modified Louis Charles Henley's All-Purpose Rub" to both sides of brisket - Fill Weber chimney starter with Lazzari mesquite wood charcoal and lite using newspapers per Prof. Wiviott's method using newspapers. - Put lit charcoal in...

Joe and Stu: I'm a little confused about foiling. Should I wrap the brisket in foil before smoking for 8 hours; or take the brisket out at hour 7, foil, and smoke 1 more hour? Also not sure how to add water to the foil...are there instructions somewhere? Thanks, David p.s. it may not be...

Hello again, I now have everything I need (except the meat) to try my first smoke. I want to try my first smoke this Thursday. I plan on using some "premium" brisket from Prather Ranch. They only sell brisket in 3-4lbs packs so I'll be smoking a 3-4 lbs. brisket that doesn't have much fat...

The recipe from the Cooking tab is for..."whole, untrimmed "packer cut" brisket weighing 10-12 pounds." Does it still apply for a small 5 pounder? Do I need to make any adjustments? Thanks, David

I've assembled my WSM and I'm just waiting for my ET-73 to arrive next week before trying my first smoke. I was thinking about getting my feet wet with salmon but now I think I will try brisket. On page 14 of the WSM owner's manual it has a smoking cooking chart. For brisket, 3-4 lbs., it...

Thanks everyone, I went ahead and ordered it! And yes I used the link from the homepage. I noticed it comes with a cover. Is it sufficent to protect the smoker from heavy rains? If not, can anyone recommend a better cover? thanks, David

I see Amazon has the weber smoker for sale again at $200. I'm reluctant to buy it now since winter is almost here. Is it practical to smoke meats and fish when it's 50F outside and raining? What about slow smoking, e.g. brisket, for 8 hours? Is that practical or a stupid idea in bad weather...