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Ok, I've lurked this forum for several years. I've learned a tremendous amount about smoking and BBQ in general from this site, which has been a great resource for me. I must say, the first time I started reading about this "high heat" nonsense I laughed. I mean, doesn't that fly in the face...

I just completed a 12lb brisket last night. It was a choice piece of meat and cooked with my usual method. However, the point was very tough. The flat on the other hand came out almost perfect. I cooked to an internal temp of 195 on the flat using average temps of about 225. When the...

Well it was my neighbors 40th birthday yesterday and his wife asked if I would smoke some briskets for the party. She said that there would be 65 people. She also said that they were grilling chicken and where going to do some ribs. I bought 4 large packer briskets, the biggest one was 14.8...

Well I put on a brisket (on bottom) and two butts (on top) last night at 11:30 PM. The WSM worked flawlessly, as usual, and the temp stabilized at 12:30 AM at 226 degrees (grate temp). I use a Maverick and set the alarm to go off if the temp went outside of 205 - 240. At 3:30 AM the alarm...

I've had some pretty good results in the past few months with my WSM. But, today was the BOMB! I did an 8lb brisket flat using the "Brisket smoked-oven finished" method. I followed the instruction almost to the letter and it was the best result I've had yet. Fork tender and exploding with...

Yesterday (Sunday) I had my first real disaster on the WSM. I had a 6.5lb brisket flat that I smoked for 9 hours. I used a Maverick ET73 and monitored the temps all day. Everything went pretty much as expected. I kept my smoker temp in the 220 to 240 range for the entire cook. When the meat...

I was just surfing the Smoke Ring site and saw a review of a new dual sensor thermo from Polder. Looks like an ideal unit for the WSM. Here is the link to the review. I'd be interested to know if anyone has used it or seen it in use. http://www.thesmokering.com/tools/polder/default.jsp JC

Put on a brisket this morning at 5:45 AM. here are pictures. 5:00 AM lighting the charcoal http://www.pbase.com/image/22410688 5:30 AM the meat is ready http://www.pbase.com/image/22410689 5:45 AM We're cooking http://www.pbase.com/image/22410691 6:00 AM Temp is perfect...

I saw the latest update to the web site and noticed a banana pudding recipe. It reminded me of a recipe that I've used for a long time. I just posted the recipe on the Deserts forum. Here is the link. If you want the absolute best and most decadent banana pudding you've ever tasted, then go...

I saw the latest update to the site and noticed a recipe for banana pudding. It reminded me of a recipe that I've used for years. This is without a doubt the most decadent banana pudding I've ever tasted. And, it's the easiest to make. 1 - can sweetened condensed milk 1 1/2 cups cold water 1...

My neighbor has a WSM. He got it just a couple of weeks ago after having ribs that I did on my WSM. He went out the next Saturday and bought it. Anyway, last night he had me and the family over for fajitas. He cooked the skirt steak on the WSM without the water pan for three hours. It was...

I put a brisket flat on this morning at 6:30 along with some spareribs. Ribs on top brisket on bottom. I just took the ribs off, they were at 190 average between the ribs. I moved the brisket up to the top grate and put my polder probe in and it's already registering 187!! I just checked the...

I am cooking an 8lb brisket today and it's been on now for about 1 1/2 hrs. I just got a polder probe and I'm using it for the first time. I'm showing an internal temp of 142 already. Does that seem right? I put the probe in the side of the flat. Do you think I should reinsert it in another...

Just made the best brisket I've ever eaten. Has anyone tried this? I put the brisket on with the minion method (6 lb flat) and cooked it for 9 hours total. In the 8th hour I wrapped the brisket in foil and blew open all the vents and stirred the fire. The cooker went up to about 320 degrees...

Well these were my first ribs on the WSM. I've made ribs on other (cheap) smokers, in the oven, and on a gas grill. These were hands down the best ribs I've ever made and just about the best I've ever had. Got the ribs at Sam's and they were really thick on one end, more then usual. I cut...

I'm a beginner at the WSM, just got mine last week. I tried a small brisket, 5.5lbs trimmed. I think I took it off the smoker a bit too soon. I cooked it for 7 hours and the temps were very steady at 225 to 240 for the entire period. I used the Minion method and it was hot and calm all day...