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I'd go for about 2 hours of brining on thighs. -Dave

You might want to check the accucuracy of the one through the vent, or try measuring it the grate level. -Dave

2.5 hours at 300 degress seems like a long time to me, how are you measuring the temp? -Dave

I was on my home Friday and noticed that the guy across the street had a shiny new brinkmann sitting in his back yard. I must have rubbed off on him, if only he would have asked before he bought it I could have steered him the right direction. -Dave

I'll second Yuengling, Lager's a great brew with black & tan coming in second. Plus I like supporting a local family run business that's been around for almost 200 years!! -Dave

I was using a disposable tank, the long thin ones, not the coleman type. The other cooks were all using the same tank so I thought I'd try a new one with the same result. I'll call the support line and see what they say. Thanks, -Dave

I have one of the Fluke minis (about $70) that I used to use to check the HVAC at work with. It's a neat gadget but like Bryan said certainly not a requirement for the backyard cook. If it broke I wouldn't even bother replacing it. -Dave

Larry, Hickory and Mesquite are both quite strong, on a turkey I would use them very sparingly, like maybe 1 chunk. I oversmoked a turkey once, and it's the kind of mistake you only make once! -Dave

I picked up a go anywhere gas several months back, tried some hot dogs on it real quick just to make sure it worked, and then put it on a shelf in my garage. Then recently I brought it with me on vaction and was a little disappointed. I pre-heated it for about 12 minutes on high and then...

Just plain old breakfast sausage that comes in a "tube" from the grocery store, like Jimmy Dean or similar. I just throw them right on straight out of the package and they make a good snack or side dish, others like to apply a rub or stuff them with various things. Check out...

11 lb brisket and 2 fatties on Saturday for me -Dave

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> P.S. I'm a little paranoid from leaving the bullet but I suppose it has stablized by now and I can get to the yard work? </div></BLOCKQUOTE> Go ahead start your yardwork...

I would double check your meat thermometer just to be sure it's not out of whack. Also how long do you let it rest before pulling? I always add some vinegar sauce for flavor after I pull, but if your pulled meat seems dry you can try mixing in some apple juice or vinegar sauce to get some...

I wouldn't bother trying to brine an enhanced turkey. The solution in the bird will make it tender and if you brine it you don't might end up with an overly salty bird. -Dave

Keith, when you cook butts etc the temp will steadily rise as you would expect then it will stall at around 160 or 170 and stay there for potentially a few hours, this is what is known as a plateau. Once you break the plateau cooking contiues as normal, it just can be frustrating to check on...

I used to clean mine after every cook but it was kind of a pain. Now I just give the grates a good scrub with a brass bristle brush before each session. I don't see any change in taste of the finished product good or bad, but I know it makes using the WSM more enjoyable knowing that I won't...

Craig, The cook times for 4 slabs should be about the same 2. The only time I ever noticed an increase in cook times is when I put a lot of cold meat on at once (several butts) and that's just because the cooker takes a while to get to temp with such a large cold mass in it. With just ribs...

I've tried it both ways and didn't find much of a difference between the taste of the meat. If you trim off all the skin and fat you'll get that much more bark. If I'm short on time I just leave the skin on, just don't bother putting rub on the skin part. Also be prepared that a 16 pounder...

I generally use 2 parts cherry and 1 part hickory for chicken and pork. For beef I use 1 part oak and 1 part cherry. A lot of it depends on your individual preferance and what you have available. For instance I use a lot of cherry mainly because I can get rough sawn, kiln dried mill scraps...

3 slabs of baby backs, smoked over cherry & hickory with baked beans, pasta salad and cornbread on the side. Came out great! -Dave