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Sorry for the late reply... been offline for a few days... Yes, that is exactly what I was looking for. Thanks so much!!!

I picked up a free redhead (98, SN EE xxxxxxx) model 310000. It's in pieces but in good shape. The big problem I see so far is getting something to replace the captive nuts that are inside the frame tubes. Any sources for these things? I didn't see them on the weber site but haven't called them...

Well, THAT was tasty. Fork-tender and beautifully cooked. I just used a straight salt-and-pepper rub, and the flavor could have been more interesting, although the sauce was a great compliment. But it cooked perfectly with no hassles. Never before has brisket been this easy for me. This one...

Well, it's looking good so far. Up to 189ºF IT and plenty tender except for the thickest part. I'll check it again in half an hour or so... [/URL][/IMG]

So I have this brisket... A little over 6 lbs. I have done a couple of briskets on my old propane GOSM, but this is my first attempt on the WSM. Looking for advice/ideas. How would YOU smoke this hunka beef? Of the two I did previously, the large one came out tough and dry, and possibly a...

Weird. The images posted for a while and then went away. Oh well...

Ahhh... That's better... I noticed on these ribs that the bark was nice and crispy, but just a tad too hard. Also, the smoke ring is not as thick as I'm used to getting. If you look at the ones on the right, you can see that they are a little dry in the middle (as in undercooked). I'm thinking...

Let's see if I can figure out how to get images inline...

Jerry; that's an interesting question. I would expect that water would act as a bit of a thermal sink, helping to stabilize temps even more, as well as add moisture. Why would one not use water? My experience over the years (without a controller) have shown that water does seem to keep my meats...

Been smoking on a GOSM gas smoker for several years. Finally took the plunge and got my WSM 18, along with the BBQ Guru CyberQ. Yesterday, I fired it all up for the first time for a break-in run. Everything worked the first time and it held at 275º +/- 10º for 12 hours on less than a half-load...

I have not tried foiling first. How does it change the bark/smoke ring/chew? Before I started smoking meats (seems weird to say that it's been so long), I would steam them in the oven but not boil them, then grill them. That wasn't bad, but they were a bit mushy. Next time I do multiple slabs, I...

As per the title, I'm always in search of perfection with ribs. I do pretty good most of the time. But... sometimes, not so much... Background... Getting ready to buy a WSM 18.5 and dig-q setup. Currently have a GOSM gas and a Weber 22 kettle with the 3-vane lower vent. Last week I started a...