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Does anybody here add any Sodium Phosphate for water retention? If so, how much do you add? Thx.

Stopped in an Orchard Supply tonight in Northern California to grab a couple of bags for tomorrows cook. Did not see the sale sign, but she charged only $4.89 for the 18 pound bag. Give it a shot. I'm going to stock up tomorrow. TB

Would a Stoker work if you are using water in the pan. Seems to me like it would throw things off. Anybody ever do it this way? Thanks, TB

I've been promising some people to cook for them one of these days. So Monday it is going to be brisket and ribs. Sliced tomatoes and corn on the cob on the side. Briskets will go about 12 hours and will be in the cooler while the ribs are finishing up. Can't wait.

I thought tonights show was much better than last weeks. Actually picked up a couple of things. But, did one team get screwed?

thanks. I should have done a search before I posted. I just found the same answer. That is good news!

Just curious cause I'm doing an overnight cook of some butts. I found Rancher locally and bought a bunch because of praise on this board. Will a full ring of Rancher last as long as Kingsford? Thanks for your help.

I just put 3 butts, (about 22 lbs.) on my 22.5. Looking forward to a late lunch or early dinner tomorrow. Using pecan and some hickory. Can't wait.

Thanks for posting. Just putting my 22.5 together and noticed the same thing. Pliers more handy than welding equipment. Thanks.

My first butts took 18 hours. You are going through the same thoughts that I had at the time. Mine ended up perfect.

Am doing briskets for a large group next weekend. After I wrap them in foil, how long can I keep them in the cooler before slicing and serving. Thanks

Just curious. I have been doing mostly BB's, but am in charge of smoking some ribs for a grade school benefit, and looks like it will be St. Louis style will be donated.

PS. I had it on the lower grate. Temp averaged around 235 lid. Used oak and apple. Tom

I did it 5 hours, and it came out great. Highly recommended if you ever have any extra room on the smoker. Thanks. Tom

The Salt Lick rub is heavy on pepper and I love it. Also use JackStack as well, often combining both of them.

I went up and grabbed a whole, bone-in Turkey breast. Who's got a good guess on time for the Turkey Breast at 235 - 240 lid? It is 5 1/2 pounds. The examples I see here in a quick look show times for higher temp cooking. Thanks, Tom

Sorry, just saw this post. This may have been posted, but in most parts of California the steaks that are cut from a Tri-tip are called "Culotte Steaks".