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I know I'm late to the party for this but I have to chime in: THIS WAS AMAZING! Thank you for sharing the recipe. I can't wait to make it again.

Thanks. One answer was all I needed to sway me to clean it up. Sadly TQ isn't available nearby. I've forgone the Pastrami idea for now and will make a standard Brisket. It's been washed, rubbed, and will be smoking away tonight.

Oh no! I was going to make a pastrami based on the recipe on the main page. When getting ingredients I grabbed Adolph's Tenderizer instead of Mortons Tender Quick since they didn't have TQ and I didn't read the forums until now. I've already put the cure on the brisket. Since the Tenderizer...

Hi, All of a sudden, I'm terrified that my Turkey will take longer than I've planned. I've planned on Brining it in Cranberry Juice and smoking it on the 18.5 WSM for 3 hours. My test 14lb Turkey (TJ's Brined bird) cooked in 2.5 hours even at 225-250 degrees, last years turkey on a different...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): I always go the opposite route. I take the lid off, remove the door, and let it burn its little heart out. Has the advantage...

It's the door. It's got a slight curve to it on the sides. I just didn't notice it earlier. I'll fix it if it ever goes out and cools down. Thanks for the tips!

Thanks. Yeah I did the minion method so I know that's part of it, but 24 hours later and still going strong is insane to me. It's new, this was the second use and the first went for 12 hours so the fuel was quick to go out when I shut the vents. I've opened the vents to get it to just burn...

So, I may have overloaded the smoker with charcoal (the blue stuff) yesterday while smoking a turkey. I loaded it to the lip top of the ring and then some accidentally since the bowl was sitting on the pile. After I took the turkey off, I closed the vents and walked away. Now it's 23 hours...

That was a 15 pound one. The skin was not crispy, but since I don't eat the skin I don't care and just threw it away. I would recommend cranking the heat at the end if you have people who "must have" the crispy skin. Or smoke it at a higher temperature the whole time.

I was in early so they must have just added some frozen ones that were still defrosting. Since I had to dig in the display to find one that was soft. IMHO, they are worth it if you don't wan to do the brine or don't have time but the better birds are brined by the cook. At any rate, it was...

Thanks. Hah, I was too busy eating to post the pictures. First time it was used! Pulled Pork

I just bought one that had defrosted in the fridge there. It's about to hop in the smoker. As for the brine, no way to know, it was flash frozen after being removed from the brine since there was no liquid in the bag. San some ice chunks, it's definitely no longer in the brine. Since most of...

Thanks! Recipe? No, both were complete spur of the moment throw together ideas. On the way home I stopped and got what ever was big and not expensive. The cross rib was going to be cooked to 160 with a cowboy rub on it. I snoozed when the alarm went off and missed the 160 mark, so I said...

Wow! That was so easy. Thanks to all the information here and on the main site about Minion Method and vents, it was flawless. My son (almost 5) and I put the smoker together last night before dinner and got it running before he went to bed. I put a Pork Shoulder and a Beef Cross Rib Roast on...