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Maybe I'll try sand next time and then maybe move up to an empty pan. Thanks for the replies!

I'm using a Brinkman water pan in my WSM and have found 4 or 5 pin holes in it, caused by a ding that removed the enamel/paint and then rusted through. Can these be repaired? I'm thinking of using epoxy, expoy paint or even a sheet metal screw in each pin hole. After reading the thread on...

I just needed more fuel. I added more Royal Oak and the temps are back up.

I did foil them for about 3 hours. The outer most part was a little dry and tough while the inner meat was tender. Dale, I didn't realize they were enhanced when I bought them. Next time I'll try Publix, Cosco or Sam's to see what they have. Last time I had a problem with the temps staying at...

"Keep us posted as to how the non-rubbed smoked butt turns out." Sorry I didn't post the results before now. My wife just loved the non-rubbed butt! I thought that the "skin" was a little tough and I missed the spicy rub taste. Beyond that it was good. I'm cooking 4 more butts today, three...

It is EASY! I started my second cook in 3 years this morning at 7:30 and it's now in the third hour. I've got 4 small butts, about 4 lbs each. I removed the caps and false caps, rubbed three and left one necked for my wife (she doesn't like spicy).

Cooking in general. I just lost interest, had other things to do. We moved 2 1/2 years ago and just now got to where I could find time for it. You're assumption is correct I have a WSM. I followed suggestions on here to use twice as much red oak to hickory. I'm having trouble keeping the...

It's 10:17pm here and I just put on three butts, two small ones and one large one. I didn't use a rub on one of the smaller ones because my wife doesn't think she would like it. I'll let you know what she thinks tomorrow night. Wish me luck, I haven't cooked in 3 years so this is just like my...

Thanks Chris, I didn't pay attention to the bottom of the BBQ log.

It's been 3 years since my last cook and visit here. Many reasons, new house and other poor excuses. I'm looking for a link to the temperature log. I found the BBQ log but am unable to find the temperature log, the one where you enter the time, temperature of the meat, cooking surface, time...

I am in to the final hours with my BRITU and when I removed them to foil them. The skirt meat was like jerky. I did, however, eat it anyway! How long does it usually take to cook the skirt meat at 230 degrees?

Thanks for the replies guys. Tomorrow should be an experience to remember as we are now in the middle of an ice storm.

I am planning on cooking some ribs tomorrow and am wondering is I can apply the rub today, 24 hours before hand or, do I need to wait till the day of the cook.