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Great looking brisket - even with the alien glove ontop - I was going to ask - you foiled at 175° - what temp did you take it off or was just by feel as you mentioned.

Look really good and Merry Christmas. Will have to give this one a try.

Really good cook and pictures are fantastic - well done. Have a good Christmas and happy new year Clay to you and your family.

I find this article interesting because I live in the UK, I can't buy a "flat" brisket. I have only actually done aprox half a dozen now as I just don't get the results from the brisket in Scotland as I do when I cook a flat brisket in the states. Also brisket in Scotland costs nearly as mush as...

Hi Scott As you can tell the general feeling is that the BGE is an expensive product. All be it good at what it does there are limitations within that product. As there with the WSM however for the cost as Rick pointed out you could invest in a WSM and good grill and still have $$$$ left over to...

As said already Sal, well done. Three briskets is an endeavour for sure, thought I did well doing two last year for a party so I will certainly look at the stacking of the racks as that sounds like a great idea. Sure everyone really appreciated the effort - including the vegetarians !!!! Well done

Hi Enrico Thanks for the info as I am looking to smoke some fish, a buddy of mine just finished a trip and has a load of salmon which he kindly shared out. I have been doing some research on how to smoke it with as low a temp as i can and this looks like it would work. Have you done fish using...

Hi Chris. Just got delivery of my small WSM and really just wanted to add my two cents worth. I have now all three and to be honest I bought the small one with the intention it would be a good addition for camping trips and takes up less space. The result was a full 100% satisfied I did...

Chris, as always the calm mediator. Like allot of the guys here, I have never owned a BGE but have friends that swear by it and say it's the best. I think both my WSM's are great. ( still have $$ in my pocket ) BGE food tasting better---not sure about that. Cooking is a skill and a bbq what...

Between your burger beyond burgers and Bobs steak & tatters I am seriously hungry. Food here offshore Africa is NOTHING compared to what you guys are having. Fantastic job John. Again very inspirational for when I get home.

Everyone has already said it, but what the heck ----- wow, what a meal, I am stuck offshore in Africa right now but I know what I will be cooking when I get home. Fantastic meal. Thanks for the inspiration Bob.

Robert I am on the same page as Gary S. I have addopted the recipe of 2/3 beef to 1/3 pork and seasoning. Fully realise I am enhancing the beef but the burgers that I have made have always been eaten. One thing I started trying recently was making my burgers a little smaller and adding the...

I am with Dan, bbq and dog story. (not wsm) . I had been hill walking at home in the highlands of scotland with my dog, a beautiful big akita named Kia. Had set up camp, small tent, small fire, small grill ---- Large juicy fantastic rib-eye steak grilling away beautifuly. I had my drink in my...

Hi Peter. Along with some of the guys, I have found that just using your cooler as heat storage is more than enough to keep your pork warm enough with out drying it out. I must admit to trying the oven on a few occasions because I was paranoid the pork wouldn't be warm enough and all it did was...

Thanks Russ I was trying different web sites in the UK but didn't find any that sold parts other than the basic handles, grates. I am in Africa at the moment but will call them when I am home. Thanks again Alan

I need some help in finding a replacement thermometer for my lid on the 22" WSM. If anyone know of a site could you assist me. I have searched without success Thanks Alan

Just read through the post's here. I just got my new 22.5 inch WSM, did two racks of ribs and a pork shoulder at the weekend. Really pleased with it but struggled a little with the temp climbing on me. I did us the water pan. I think my main mistake was I let the temp get too high before doing...

Joel, Like everyone here it is all a learning curve. The pork that I have done I always take mine off the heat at 175 which is around 10 to 14 hr mark depending on size and get it wrapped and insulated into a cool box where it will climb in temp on it's own accord to the mid 180's even 188 which...

Hi Rob. I have a cobb and as Andrew says it is a pain to clean so I have found I use it allot for doing stuff like roast chicken, food that can be done in a foil wrap, basically no cleaning up after the cook. Salmon in a foil wrap with veg is great. And again if your not needing it for a boat...

James, I have just finished my second brisket and it was just over 9 lbs. I cooked it to 140 then foiled and brought it to 170/172 before toweling and leaving it in a cool box for 4 hrs. The final temp rose to 185 while resting. Total time cooking 7 1/2 hrs and then the 4 for resting. Like...