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Well because of the theory of smoke ring stopping in the neighborhood of 140 to 160 Ray Lampe Dr. BBQ puts is meat on cold but he says you still get smoke flavor throughout the whole cook. Some feel that the slower cook allows enzymes to release in the beginning which add flavor. One step at a...

Thanks Gary for your input this helps me a ton. I have cooked many briskets but the cooking range has mostly been 235-250 hood temp.

- Thanks for sharing but I am confused on the time one you mention 1.5 hr and the other you mention 3.5 hrs?? - have heard about the jiggle test this must be due to the fat between the point and the flat that allows the brisket to jiggle?? - I have never cooked a brisket below 186 and that...

Well 2nd worst brisket ever Cook temp 375 4.5 hrs. Too much rub and too much trimming almost separating the tip from the flat which I do at lower temperatures. This resulted in the tip cooking faster 205 at hr 3 but flat was at 180. I added the temp probe to the flat and cooked for an addition...

So to understand correctly, you have both bottom vents open all the way until you hit your target temp then...you close one of the bottom vents to maintain target temp?

No with the stoker bottom vent were closed/ topfully opened

Well I like the smoke ring from the WSM which I use in competitions. Using a Stoker I could not reach 375 for a solid duration on my 18" but... I was hoping that not using the Stoker and just going natural on the 22" would be different. Well maybe I need to cook this guy on my Primo Oval and...

I will be doing a hot cook on a brisket tomorrow and never did a cook at 375 to 400 on my 22” bullet. Has anybody done a cook at this temp and know the vent setting off hand. I know that I will need to start at a higher at first then reset the vents later on. Example... top vent open all the...

I will be doing a hot cook on a brisket tomorrow and never did a cook at 375 to 400 on my 22 bullet". Has anybody done a cook at this temp and know the vent setting off hand. I know that I will have to start at a higher at first then reset the vents later on. Example... top vent open all the...

Have you actually noticed a difference and if so have you thought of adding rocks, sand or other materials to further aid in heat retention?

B Mann Yep this is probable the easiest for the front door good idea, thanks!<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by B Mann: I made a retrofit gasket mod earlier on. If you go buy the...

Larry with your 225 cooks how much do you need to use the reduction of air on your top vent i.e., top vent shut to 50% of air flow or 10% of air flow? Thanks, Mike <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

I like this simple and cheap <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew: I bought some wood stove rope at Ace Hardware and glued it on my ECB lid with JB Weld. Costs about 5 bucks and works...

Well with stoker, the back two lower vents are closed all the way. The front vent is sealed and controlled by the stoker and when the fan is not blowing the trap door closes to keep it sealed. Yes lots of smoke from trap door I did my best to remold it and pinched the latch lever to a tight...

Not sure yet but this sounds like a test to see if my cooker is not up to standard is this correct? I do see smoke coming out the hood rim (but some of this is due to stoker wires coming out and allowing a gap, this is why I want to use a gasket. If I could use felt like the green egg or some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon: How many cooks on each? They tend to run a bit hot the first couple of smokes. </div></BLOCKQUOTE> I have about 10 to 15 cooks. Big ones too like...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Hey Mike, Where are you measuring your target temp on the WSM? </div></BLOCKQUOTE> Hi Glen, I am measuring in the area of hood. I drilled a...

Well with all this information I can not seem to find what I am looking for. I compete in BBQ cook-offs and just converted over to the WSM 18-1/2" I use a stoker but like to cook at lower temps such as 235; i also do not like to snuff the top vent either 50% max. At this point my recopies...

Thanks Kevin good stuff! Just curious what method do you use to test for doneness… hopefully it can be done without opening the foil?

So you do use foil? Ha...do you use St. Louis style or the full rack or baby back. How long on the Q and how long in foil? Thanks, Mike