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8lb'r going on for a long overnight smoke, tritip and skirt steaks on the backup in case of massive blowout failure. Updates to come Merry Christmas everybody

turned out ok, nice flavor. things I'd do different: - more rub, much more rub, not much bark but good enough. - longer smoke, should have taken it to 200-205, pulled it at 5pm at 190. 7p would have been better I think. - ignore the lid thermometer, go with a probe or a candy therm in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: Check temps in one place only and adjust to that. </div></BLOCKQUOTE> agree, but... this thing has always cooked so fast in the few times that...

I've sort of done what has been suggested, I've opened it back up, internal temps up 225*-ish on the probe. disregarding the lid thermo for now. at 164* now and I'm coming thru the infamous plateau at the moment but starting to climb out of it slowly and start increasing the vent openings...

all, been awhile, good to be back the intent was to follow the "Brisket - Smoked & Oven Finished" recipe at http://www.virtualweberbullet.com/brisket1.html here is the day so far, more to go but wondering if anybody has any thoughts, feels like things are falling apart on me as the day goes...

The wire grill inside my Weber 7416 starter chimney has rusted out. I received a generic chimney for xmas and it seems to be working ok, but my Weber is larger and nicer - the only problem is that it doesn't have the wire grill any more... Hate to see it just sit there I'd like to repair it -...

morning Larry, just found and read thru the prime rib articles here: http://www.virtualweberbullet.com/cook.html figured since the Montreal Seasoning was a viable solution that I'd go with a variation of my old standby: rinse and pat dry, apply light coating of olive oil and then dust it up...

looking for a simple rub for a large prime rib that won't need to stay on long (only 7 hours left till the meat goes on the grill) any suggestions appreciated