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hello all, i was wondering if anyone has actually taken a butcher class and if so how did you like it? ive taken a few cooking classes but havent seen anything specifically for this need. Thx! marcel

do most of you use the standard wsm cover from weber? i found in the past that the defacto cover is a bit too tight to get on after a few years of use any suggestions for alternates? thx!

hello all and thanks in advance for your advice. i tried my first brisket today. went to the butcher and got a 4 pound piece. it had very little fat on top, in fact almost none. i rubbed it, stuck it on the smoker (added 2 handfulls of mesquite woodchips, hot water in the pan) and have had...