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James, By now it should be crystal clear which wood to use...:confused:

Interesting comment. I would have said "It appears they improved profit margin by using left over parts". But then many will prefer the warm fuzzy language.

Thanks to all who contributed to this thread. I placed an order for the 22.5 One Touch Gold and a couple charcoal pans for indirect use. Initially I was concerned that the 22.5 might be a little big for us, but most comments were that it was a good choice and would offer more room for indirect...

THAT would make my decision EASY!!

It's become clear that the ash catcher system is a MUST HAVE for me. So many positive comments it must work well. So it seems to be down to the 22" OTG or 18" OTS (assuming adding the feature to the 18 works well). The 26" is not on the radar due to size and cost. I'd like to hear more from...

I think that would be the perfect choice, but I believe the 18.5 only comes as a SILVER w/o the ash catcher and hinged food grate, both features are why I'm thinking of the 22.5 GOLD. (When I say ash catcher I mean the POT that holds the ashes not the crank thingy that will spew ashes onto the...

New guy here and I think I'm about to spring for an OTG, but thought I might ask some questions before I do. A little background first: It's the wife and I and maybe another couple on occassion. No big family or party BBQ's. I have a WSM I use for long cooks like brisket, butts, ribs or...

Are you using drippings from the foil or is there a way to collect before foiling by catching in the pan or other container? I would think anything other than the foil juice would burn up in the smoker.

Do any of you guys do anything with the drippings from the meat that fall in the pan? I've always filled the pan with water, but wondered if there were ways to save the drippings for gravey or whatever.

Thanks for the thread Kevin. Lots of info there to digest, but looks like it should cover most the bases. I don't think I have ever rested my meat mmore than 10 minutes even though I have seen that mentioned many times. That may have had an adverse effect on tenderness as well. Great info...

OK you guys have convinced me to try the High Heat method. I like the idea of not having to get up in the dark anyway so things will be done by supper. I guess I can sell my water pan on ebay but then will just have a common smoker without the magic moisturizer! Will rubs/pastes make any...

The flat today was a grocery store no-grade butcher wrapped (no cryovac). Others were probably also ungraded (one was from Sams Club). Do you think I could have gotten 6 tough ungraded briskets? Neighbor bought his from the same grocery and it was delicious and tender. He started his on a...

Read about everything on cooking brisket but am at a loss to figure out why I can't get one tender. Using WSM, tried all smoker temps from steady 212 to over 250. Tried rubs, marinades. Cooked from 175 to 200 internal ending temp. Meat temp gradually increases to 160-175, then stays steady...