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I had just posted a glowing review of a brisket cook I completed...then I cut it....What's going on?...I never seen this before.....Spots! Anyone have any ideas? http://www.imagezs.com/member/pic.php?u=1010HJBJT&i=4930

I've been trying the Wal-mart brand charcaol which is 60% bigger briquets...I find them to work well as a "starter" fuel over lump....Starts quick...nice surface area. Has anyone else tried them?

Was in the grocery store recently, scouting out somthing new to cook. I came across a nice rump roast (I love a good rump...I usually cook it in a crock pot.) Did a forum search on it and no one has talked about this cut of beef in a while.....has anyone smoked one lately? Any good tips?

http://www.grubrub.com/ View the label: http://www.grubrub.com/images/GRLabelBig.jpg I must tell you, I am impressed with this rub. I purchased it at a local Academy Sports store (internet ordering available). This last weekend I smoked a brisket.....I think it was a personal best. Has...

I tried some new lump today (Ozark Oak Brand) using the "coffee can" (Minion) method. Well, I had to "peek" a few times to check grate temperatures. Upon raising the lid I noticed ash being sucked up from the vacuum created. I've never noticed this happeing with other charcoal. Has anyone...

In case some of you do not visit the "Just Conversation" board, I wanted to share a observation about member's signatures...Thanks http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=3780069052&m=8770009552

I'm checking temps this morning on a Brisket cook. The cooker is stabilized at 250 degrees at the dome (Long stem 8" thermometer...calibrated). I place a dedicated grate level thermometer and it is reading about 200 degrees. Does this seem right? I know grate temps are a little lower...but 50...

It seems to me it takes a long time to "get up to temp". I am using the Minion method and starting with all vents at 100 percent. It's been about 45 minnutes and the temperature hasn't passed 200 degrees. Am I being impatient? Conditions: Slight rain (I'm under cover)..Ambient Temp=82...

I must have lost the thread.......Did I read correctly? Did someone say they were using "balled Up" Aluminum foil in the water pan for a heat shield? Does this work?

Has anyone ordered the (Silver Bullet Smoke Jacket) thermal cover from BBQ Guru? I was wondering how it is working out?

Can anyone give me a source where I may purchase the Larger Brinkman Water Pan to fit the WSM? Are there any tips I should know about when using this conversion?

If I used both racks for smoking (example: 4 pork butts- 2 on each rack), would I have to rotate the meat from one rack to the other? Also, what is the guideline for deciding which cut of meat goes where? Would the thicker cut go on the bottom? Does the type matter? (Beef vs Pork) Kinda new at...