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The Midnight cook instructs to flip the brisket over about halfway through the cook - is that necessary?? Seems like it would be better to leave the fat side up throuhout the entire cook. Thanks Mick

Trying it half and half - put some unlit lump on top of kingsford. Ribs are coming to room temp and wsm is at 203 and climbing!! Thanks for the info p.s. - lump is texas style oak B & B

Fire - Good! Grease - Good!!

great suggestion on the ecb pan - glad I was able to bring at least part of it back to life. Makes for a good wireless therm transmitter base now!

Leave it on man - won't hurt a thing.

Might as well load it up with even weight butts (10 lbers) - what do don't eat can be vaccuum sealed for the freezer!!

Bought myself a bag of lump today - gonna try it tomorrow. The bag says it burns hotter and longer - any suggestions on required amounts for doig a 4-5 hour rib cook??