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I'm doing my first high heat brisket cook today - one question I haven't seen addressed - water pan or no?? Thanks guys! Mike

Smoking two butts on top and a 11 pound brisket packer on the bottom......started at about midnight, so it has only been on for 9 hours or so.....my probe thermometer is telling me that the brisket is at 190 degrees after only 9 hours.......smoker was holding temp beautifully all night at 250...

Has anyone made a table similar to the one that is on the Big Green Egg Accessory list http://www.biggreenegg.com/tables.html ? I was thinking that I could make the lower shelf that the cooker sits on closer to the ground so that the cooker isn't up so high, and maybe bolting the legs to the...

Hey all, I'm doing a mid-week brisket for a family that won it as a school silent auction - they want it Friday - can't smoke it tomorrow night, so I'm doing it 2 days early. Anyway - went to Sam's forgetting that they only sell flats - I haven't ever cooked a flat-only brisket. I'm doing the...

Hey guys, I was going to brine a turkey and roast in my wsm - but noticed that I mistakenly bought a turkey already injected with basting solution. Would I be better of just smoking the turkey at a lower temp for longer without brining or could I just roast it at the higher temp for the...