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Maybe it was beginner’s luck, but I took a shot at a 7 pound bison brisket. I read up as much as I could, and almost got scared off. Two out of every three articles or posts said it was difficult, impossible, or worse. I took the advice I found on the more positive items. Trimmed only a...

Can you fit a full brisket on the 14? I’ve been shying away from Brisket for that reason.

Just want to say thanks for this website and forum(s). Got a happy family eating chicken, sausage and ribs that I’ve done so far. Might not have jumped in if I hadn’t seen this site before I bought my WSM!

I tried two more times, once with chicken (1 hour, 250 steady as a rock) once with ribs, (also steady temp but with one minor spike to 350). Maybe its your charcoal? Gotta think some experienced folks can help.

Went with the Chicken breasts again. Upped the amount of charcoal, added some unlit charcoal at the bottom and poured the lit charcoal over the top. Actually running a little hot this time so I added water in the water pan. Stabilized at 260 +/- and stayed steady for 1 hour and 15 min when it...

Follow up to my first post: I did do a test burn when I first got the WSM and had no problem with temps up to 300+ with no meat and no water. Used a full chimney and just let it go until it burned out.

First time with a 14.5 and the biggest problem I had was keeping the heat up. I couldn’t start until late in the day, so I tried the recipe found elsewhere on this site for boneless skinless chicken breasts, which were supposed to smoke in about an hour. I hit them with my favorite rub and...