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JR: I kind of have the same issue. I have learned using fruit woods don't really leave a significant smoke ring as compared to oaks, mesquite and hickory. Putting the meat on cold also helps. Lately, I have been playing the SmokeDaddy cold smoke generator. It puts out a lot of smoke, sometimes...

You'd get more radioactive exposure on a domestic flight at 30K feet versus burnt briquettes or coal ash.

Living in Florida, the BBQ area must have a roof, especially when using a non-waterproof PLC to control temps.

I always ask my butcher for a couple 16 pound briskets and they can't always get them. I have found that a 13 to 16 pound brisket takes up 90% of the rack. The other option is to hang them, hanging them will enable 4 briskets. Use a lot of hook, the meat gets pretty tender and may fall off the...

Wow, never had an issue with flare ups like the ones describe unless I am trying to do bacon direct method. My Joe and Performer always cook wonderfully. When it comes to burgers, I cook ground chuck, which is really greasy. An 8" raw burger with usually a 5" burger with cooked.

My ashes go in the garbage a couple days after sitting in a metal bucket to make sure they're extinguished. We have those trash trucks with automatic off loaders; after a busy cooking weekend, they dump my can and clouds of coal ash usually plum from the trash truck bin. I'm sure they love me...

All my briskets and pork butts in my 22.5 are over night cooks. I set my temp at 215-20, fire it up at 4 pm and it burns slow all night long. I usually don't have to touch it till noon the next day. I do suggest getting a temp control device. I use the Digi DXII. Set the low and high alarms and...

Same here, have not noticed any difference. Ambient temperatures are probably the biggest variable in cook times. Also, if the cue is clean, the briquettes burn hotter and faster. In my 22.5 with a Digi DXII I can go 30 hours on a 18lb bag of KB. Usually need to go that long when I have 50lbs of...

Jim: That is a type-o. One hour and 45 minutes. I'll make the correction. CraigW

Tommy: The quarters going different directions can and is a little pain in the rear, but it is not unworkable, just need to attack the food from the right angles. I picked up a cheap butchers knife on Amazon for $20, the same knife the Pit Boys use in their videos, but without the Pit Boys...

Thanks J: They were good.

Get it hot and throw a couple nice thick ribeye steaks on it. You can't go wrong. CraigW

Jyaku A 22.5 works well for the wife and I. Pick up some fire bricks and you can configure it any way you want. I also have a smokey joe with a nice craycort grill, but oddly enough, I don't use it much, most of my cooking is on my 22.5 performer. Craigw

James: Very funny, I have water in my eyes :-)

I love cooking with oak, great score.

B: We cook lasagna all the time on the kettle. It would probably be good on the WSM too. I like using apple, cherry and sometimes hickory with my lasagna. We don't cover it when we cook it. Just let the top get nice n dark and crusty. The leftovers always taste good. Living in Florida, I hate...

Chris: The wife the I get home late every Friday night. Our favorite Friday night dinner is baby backs, quick salad and a strong stout. We always make sure we have some ready to reheat ribs in the freezer. Some weekends, I'll cook 8 to 10 racks of ribs (beef ribs, baby backs and/or spare ribs)...

Wife and I went crazy the other day and ordered a couple custom cut porterhouse steaks, 2.5" thick. We've been doing the reverse sear methods for the last couple months, and we love it. It has worked great with London Broils, ribeye and thinner porterhouse steaks. The results of this cook was...

There is a lot of distance between the charcoal grill and the food grill. I use a couple fire bricks and cut the kettle into thirds. This way you can stack the briquettes higher, only using a minimum amount of briquettes. this method works great for a couple of steaks.

J: Thanks for the post, very educational. I just built a ring out of expanded metal this weekend. Putting it to the test today with some baby backs.