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I tried Rancher and I had the same problem. It made a very light ash that got airborn easily if the coal bed was disturbed. I tried Kingsford Competition and liked it. No flying ash and a good long burn.

Brisket, butts, ribs, chicken. I just finished packing up. I'm heading for the American Royal contest in the morning. I've got my new 22 inch bullet for the chicken. I might do an all-nighter on it with a brisket and a butt. I've been loading one chimney of lump in the bottom and grilling the...

It's when your smoke goes from blue to a muted teal that you need to worry.

Chris, I noticed you have a barbeque forum and a grilling forum on this great website. Shouldn't threads like this be on the grilling forum since they are grilling the brisket and then poaching/steaming/braising it? Don't you think the heart and soul of barbeque is low and slow?

Your pit temp is fine. I was wondering if your meat thermometer is reading low.

Have you checked your thermometers in boiling water lately?

I got my pizza stone to 600 degrees in my wsm a few weeks ago. Put the fire grate and ring on the second shelf with the stone on the top grate. I think I used one chimney of lump. I make my own dough without sugar. if you use a store bought dough, you may need to run the pit at around 450 or...

Big bullet mods Lets see if I can figure out how to do this linking thing.

db

I'm wondering what he does with the "cold" after it's pulled out? Maybe he can cool his house in the summertime with it.

I don't use my wsm as often as I'd like since it's way down at the bottom of the back stairs off my deck. I hve a few old warming ovens I was going to turn into smokes some day, but being one lazy guy, I never got 'round to it. I decided to put one on the back deck to use as a wind break and to...

In third world countries, when they clear the land of forests, they burn the brush piles. They used to start the fires from the bottom and burn up. This produced tons of pollutants in the form of nasty smoke. Environmentalists now teach them to start the fires at the top of the brush pile. As...

As wood heats up, the first thing that happens is the moisture is driven off in the form of water vapor. This happens between 200 and 400 deg f. The wood will begin to char and you will see a white cloud coming out of the exhaust. This cloud is condensed water from the steam and will become...

I will never eat chicken again.

I did an experiment a long time ago. Two bullets, side by side. One with lump, one with Kingsford. I cooked pork loins on each. The lump cook had no smoke. Tasted like it came out of my oven. The charcoal cook had a slight smoke ring and a subtle smoke flavor that was not unpleasant, but not...

Go to the Dizzy Pig website. They have the recipe there.

I did not know there was no benefit in low and slow. I guess I'll call my local smokehouse and tell them they have been wasting their time for the last 67 years slow smoking the turkeys at 180 for 18 hours. I only thought they tasted good. (smiley thing here)

What is the advantage?

Turn, turn, sauce, turn, sauce, turn...sounds like dance steps. We'll call this one "The Bissonnette Chicken Dance".