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Evenin' all.. I got my latest brisket on (been in the heat for about 30 min. now.). My brisket results thus far have been pretty hit or miss. Some good, some tough, dry, and inedible. This time I am using a 10# whole Exel (sp.?) packer from Wally World. Used Chris's Yum Yum seasoning, fat side...

Try using lump. I did my Thanksgiving bird with a full ring of lit Royal Oak lump and an empty pan (no Guru) and I had to dial it back a little to keep the temps around 325F.

I agree with Mike. The pulled pork doesn't have to be in foodsaver bags to reheat using the boiling water technique. The last batch I did, I portioned out the leftovers in zipper lock "snack bags", the kind that are designed for small kids' lunch items. They are about 6" long x 3.5" deep. I...

Jeff, Great to see another WSM'er from the Miami Valley. You are right this site is excellent, really helps flatten out that learning curve, not to mention the excellent recipes. I've done the meatloaf three times and love it. Still haven't gotten the gumption to do the low & slow bologna yet...

Shawn S&P= salt and pepper

Mann, that looks awesome! I love steak but I have always been afraid to leave my comfort zone of s&p and a good sear over lump using the best cut of beef I can find. I guess I am going to have to branch out so I can taste a little smoke flavor to my favorite meat.

I believe that they are charging about $17.00 per 20# around here too. I bought a couple of bags last year, it really is great stuff. However, ever since Stogie posted GFS has Royal Oak for $8.00 per 20# thats the only brand of lump I have been using. Maybe they'll put the Humphries on sale at...

Dave, I have the Char-griller Super pro. After about a year fooling with various mods and tending to the fire full-time, I grew tired of it and figured it would be easier for me to go buy good BBQ than to try to make it myself. Don't get me wrong, you can turn out good product on one of these...

I don't believe I had any knid of spike. The texture was like good smoked ribs, not the chewier roasted kind. However I was away from my the smoker for about an hour (hour 2 to hour 3) when I had to go to the bank. When I left the temp was reading 266*, when I got back it was down to 245*. There...

When I bought my WSM I bought it mostly for ribs, although since I've had it I've tried a number of different BBQ meats. Anyhoo.. I usually get spares in the smallest size I can find, which around here is about 3.7# per rack untrimmed. I usually let them go for about 6-7 hours at a lid temp of...

I've got to agree with Jerry here. I've also used the Royal Oak brand lump (not a bad deal @ $9 for 20#). I din't have any problems controlling temps or running out of fuel or any of the other issues usually associated with lump. I've run 14 hours on one load with plenty to spare. It does cost...

With some modifications to your setup, you can theoretically get your temps up in the 500* range, although it seem you do have to sacrifice cooking capacity. See here.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Also, you should NEVER cook over charcoal that isnt completely lit, so if you have to add, remove your food untill all the charcoal is 100% gray. <HR></BLOCKQUOTE> Chris, I would suspect that 75% of the members on this...

Chet, I think if you look for turbinado you will find that it is almost as readily available as brown sugar. In my local Kroger's they sell "Sugar in the Raw" is right on the shelves near the brown and white sugars. That being said I think I like the flavor of brown sugar better but it can burn...

Blargh! I told my wife I wanted wanted th ET-73 and she promptly went out and got me the ET-72. Paid the same price, only a single probe without a low limit alarm. Oh well, I guess I should be glad I finally got a wireless anyway.

When I'm running with water in the pan I add through the access door using a long stemmed funnel like you get in an auto parts store.

Tony, Just curoius... do you buy prepackaged or do you make it like this?

Just wanted to hear what you guys use thought about the "supermarket" sauces. I usually too lazy to make my own so I usually modify a supermarket sauce to fit my tastes. To date my favorites are: 1. Bulleye original thinned with apple cider vinegar(about 5:1) and adjusted for heat and sweetness...

never mind... I found the old thread

I have a difficult time finding any variety of smoke woods, but I recently came across some apple pellets. I remember reading a post one time where Keri C said she uses pellets routinely in her WSM. I am just wondering what the best way to use them is. How many do you use? Foil pack? how often...