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I have a Weber performer, 22 WSM, Weber Genesis and a Weber 26. If I could only keep one, it would be the 26. Best all around outdoor cooker available IMO.

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Increasing the temp will improve the skin. I enjoy cooking chicken halves on my WSM without the water pan. The direct heat helps crisp the skin. I start them skin side down. I also poke holes in the skin with a fork so some fat can drip out easier which helps with the skin.

6.5 hours in the smoke would’ve been a good time to wrap but it looks like everything turned out great. In my experience and from what I’ve read, butcher paper is more for acheiving the color you want and to keep the meat from getting too smoky. My last two briskets, I’ve gone back to foil and I...

The higher temp of 300-350 is to have crispier skin. Are you planning on using water in the pan or just wrapping the pan in foil? The reason I ask is that with water in the pan and a 29 lb. turkey, you may not be able to get the cooker much over 265-275 anyway. I think at 265-275, and if you...

Yes it is my favorite way to cook chicken. Using this recipe http://www.slapyodaddybbq.com/2016/05/harrys-championship-chicken-shortcut-recipe/ and the wrapping of the chicken suits the no water pan method well.

My thought would be that the thickness more so than the weight will determine how long it will take. My typical brisket that is thinner than yours shown takes 8-9 hours at 275-300 and that is wrapped in butcher paper for the last 2-3 hours. I would plan on 12 hours at 275ish if you want to avoid...

I would cut it in half. More surface for seasoning. Not sure about time per pound. I suggest 275-300 until the internal temp in the very middle is 115-120 then take it off to rest for 10 minutes(temp should rise 5-10 degrees) while stoking/replenishing your coals and then sear it about 2 mins...

Here is a good article on resting brisket http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime Maybe you could put it in your oven for four hours at the lowest setting and then cooler it for four hours?? I've never done it but it...

I don't know of any other way to dispose of water other than to just be careful and stay balanced. I did pick up a tip on this site sometime back about spraying the water pan with Pam spray before putting water in for easy clean up. It works great. I usually wait a day or two after a cook and...

Forget what I suggested. I'm going to try your Yeti method next time!!

That does seem like a short cook time at that low of a temp. Is it probe tender in the thickest part of the flat? That's a pretty long time to hold. I suggest putting it in the oven at around 150-170 and then take it out about 30 minutes before slicing it to serve. Good luck.

This gives me an idea. Next time I'm going to take the water pan out but am going to put the brisket in a disposable pan on a rack so smoke can get all the way around it but I can also put water in the pan for some humidity as Aaron Franklin recommends. I've cooked chicken many times with no...

Aren't barrel smokers different from the WSM in that they are direct heat?

I've read most of his book(haven't gotten to the sauce chapter) and find it very informative. I've reread the smoker chapter and his description of a clean fire which he says is a fire that flames with wood. He mentions offsets, reverse flows and barrel smokers but didn't even mention the WSM at...

I thought foiling was the key part of a high heat cook to prevent burning the exterior? Plus speed up the process.

I suggest sticking with the briquettes for the chimney since they are burning off most if not all the impurities by the time you add them to the unlit. I've been using Wicked Good weekend warrior lately and I just fill the ring as normal but due to the non uniform pieces I try to move them...

I go back and forth on this topic. Lately I've been on a no water kick. Looking forward to the pics.

Based on this http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html fat side down is what I've always done.

If you join KCBS for $35 you can shop at RD.