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I have spent money on the higher graded meats including buying from some of the mail order places. I find there is not enough difference to worry about. Focus on your rubs and sauces and mind your cooking technique and you will do well.

I have gotten away from foiling my ribs and feel it gives the meat a firmer bite. I find that wrapping will steam the ribs no matter how tight the foil is and make the ribs a little looser and hard to gauge when they are done.

I find with a good cooler and brisket 6 hours is possible, I have done this with pork butts as well. Just check the the temp before you cut. If it is below 130 I will need to be heated before serving.

I always put the butts on top when cooking brisket. The butts will be done sooner and it will be a pain to get to them on the bottom.

I watched this episode and thought they looked great, definitely on the menu in the near future.

I am not a fan of this mod. I do use the existing door as a chute to add additional fuel to extend a cook.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Michael </div></BLOCKQUOTE> Michael, I can say being from the northeast. My Stoker lets me concentrate on my recipies and not pit control. Now I say this, I had my bullet...

Russ's advice is good, just relax and enjoy. Remember the meat is done when its done, not by a cooking chart. Jamie

That 26.75 grill is awesome. Just get a smokey Joe for the burger and dog nights. Jamie

Aaron, just leave them whole. I find that people will eat the BBQ like savages, even if I am not totally happy with the recipe. Jamie

This is a fantastic mod. I am collecting the parts for mine. I am thinking of using it for authentic Jerk chicken. The Pimento wood chunks are expensive and this unit would use very little. Cant wait! Great job guys. Jamie

For that many parties a year I would definatly go for the 22. There is room to spare. The 22 uses more charcoal but not alot more in my opinion. You will not regret the 18 as it is a great unit for smaller smokes (and you can fit alot of meat on there if you are creative) but the 22 will fit...

Rich, I can give you some quick pointers to get you going. First don't be super concerned with temps, the meat will be taste good at 225 and taste good at 280 the smoker will tend to be a little hot until it seasons. The temp most affects cooking time which is different for every piece of meat...

I agree Mesquite is strong for Q. I use it alot for grilling burgers and steaks where the food is not on very long. I like a smokey Q and use hickory for pork. I use about 6 chunks total. 3 on top and 3 buried in the middle of the coals. Jamie

Love the inovation guys. Great work Jamie

I love Chris Lilly's Big Bob Gibson's BBQ Book. The pictures are fantastic as well as some technique. The recipies are great as well. I have to make sure I have supplies before I pick it up, because I get crazy hungry within minutes! Jamie

Doug, very true. I have never tried the empty water pan. It may work fine, but the metal pan would not sheild much heat in my opinion. It MAY lead to hot spots? I know the water, sand, saucer, empty pan is a controversial subject. One of us should do some temp testing to prove out the...

I think depending on how big the mouths are, that would be more than enough. BBQ is filling especially if you have sides and are drinking some beers with it. I would always lean on the side of having extra. Maybe have some burgers and bratts available to throw on the kettle if it looks like...

It is not so much the mass of the saucer (there is some), as it is not having the water sucking the energy of the fire. The water uses alot of the coals energy to boil. Thats what keeps the temps down and stable. The WSM does not need the water to keep stable though. And I notice a big...

John, I can not speak on the 18 as I have the 22.5. The 22.5 will use more coals, but can cook allot of BBQ on there. I recently (December)had a party of 28 people, and smoked ribs and butts. I live in NH and it was around zero degrees when I started the pit. It worked perfect, no drama and...