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Oh no, the 7 hours just means that when I do ribs or so my average cook lasts 6-7 hours. I have a lot of charcoal left over with a 6-7 hour cook. I was just wondering with a 14 hour cook do you need to add charcoal or can you make the whole cook last with the one and only load for the minion...

With the 10-12 pounders does that include the flat and everything? basically is it tuff to find a full brisket in the 10-12 pound range... I usually see them bigger, but that just could be where I get my meats from.

When you guys buy a brisket what is the average size you like to get? Is there a time/weight ratio when cooking brisket... i.e. it usually runs 1 hour for every pound to cook. Will one full load of charcole be enough for a full cook on a brisket? If not how long into the cook do you usually...

I have never smoked fish before but I go out all the time fishing and catch a lot of bluefish. Do any of you have a good recipe for Bluefish? I need a good brine to use and how long do I soak the bluefish in the brine for before smoking? How long should I smoke Bluefish for at say 225-250...

Thanks for the info guys.

Today I noticed that the tip section turned to basic bbq ribs. When I was here the other day I saw it had great instructions on doing the peidmont pan method. Is there a way I can print that peidmont pan write up? I was planning on doing it when I was here last but was at work and didn't have...

Please tell us where you will be getting it and a contact number.

Where are you contacting? Name and number. I want to make sure I get it when it comes available.

I like this. I actually did see this at another site however, didn't see anything for the WSM. I am glad they are now making it for the WSM. Please keep us all posted when and where you can get these.

Please keep us all posted where and when they are available. I could use such an animal for my arsenal of cookery.

I do agree, a lot is dependent on the crowd at the party. If you doing a pig roast for a high falutant crowd I an garrante you a lot of ewwwws. However, if your doing them for family functions or just plain partys they are great and get great ahhhs, however, even there you get some that do the...

I know we all love our WSM but who here has cooked a whole hog? I have done a few on our BQGrill and they come out awesome! We butterfly them and it takes roughly 1 hour per every 10 pounds of meat. The skin comes out crispy and the meat juicy and tender. I can add as much or as little smoke...

To be honest for Hickory I get it at my local wal-mart. For apple I have an apple orchard near me and I buy apple wood logs and cut them into chunks.

Great rub. I usually do the mustard slather and then put the rub on but we all get the same results... good tasting food. I agree the wild is my favorite also.

On this particular cook I did 3 full racks of ribs on top rack and 3 full racks of ribs on the bottom rack. I coiled and put a bamboo stick through it to hold coiled. I think I am going to build me a peidmont setup with 2 Brinkmann charcoal pans with 1/2 inch space between them. Then foil...

I have done "normal" minion method where you just place hot coals on top of unlit coals. This was my first try at the "donut" method. I think it worked well and perhaps tapping the legs could help out with unclogging. If anyone can think of any other reasons why the temps would drop to 250...

Great! I was thinking it sounded good I was mostly wondering about the temps drop off after3-4 hours and having to open the vents all the way to keep the temps stable and not falling.

I just did 6 racks of ribs last weekend. What I did was fill the charcoal pan up and dug a hole in the middle to do the "donut" style of minion cook. I used hot water since it was roughly 35 or so degrees outside and did not use any wind shield or heat blanket... just basically cooked out in...

When smoking chicken wings if the lid is reading roughly 275-250 degrees how long do you smoke wings for?

I don't think you can go wrong by having your first cooks being ribs. I actually prefer baby backs but to be honest ribs I feel are the perfect break me in cook. I feel they are very forgiving and I don't think I have never met a rib I didn't like.