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I like the Alton Brown brine with veg stock, candied ginger, and whole allspice. This will be the first time I smoke it in combination with that brine. I might add apple cider I have left over in the fridge if it isn't past its date. I will be using apple wood. Oh, and i stuff the cavity with...

I opened up my first bag of cowboy lump and got huge pieces too. I broke some up but left some intact, thinking it would burn longer. Am i going to have a good fire for 8 hours with this stuff?

Ive decided the peppery taste of hickory is too overpowering so im going to use apple on everything and experience with some of those other mild woods; thanks for that great list

thanks!!!!!!

Couldnt find bonita flakes but after finding out what they were decided against using them anyway. Got a sale price on lump charcoal so im trying that for the first time.

Hopefully i can find all the ingredients for this. Ive never heard of beef paste. I have a 13 pound angus packer and plan on cooking sunday.

I used the high temp method for a beef brisket couple of weeks ago and it came out great.

I definitely foil the underside of the bowl, that is a great tip I picked up here.

I almost bought lump at Home Depot last weekend but ultimately balked due to the high price. Got 2 big bags of Kingsford blue for the same price as one small bag of lump. I'm still interested in trying it, but I need to find a better deal somewhere.

OK, so although I know not to clean the inside of the smoker, I definitely make it a practice to wash the racks, grill tops and bowl after every cook. Any tips towards making that easier? Ive considered spraying them with PAM or something similar, but wonder if that has any adverse affects. I...

Recently, I tried to raise the temp in my smoker by utilizing a tip I read on these forums to put the aluminum door in upside down. It was then I discovered that I had been putting it in upside down all along!

thanks all

thanks everybody!

After getting some mixed results on a beef brisket, i'm ready to try again. What brand or type of flavor injector will give me the best results and long term durability?

Earlier this year I tried converting my gas grill to a smoker. The temps were too high, but the results were good enough to give me the smoking bug. After some research, I settled on the Weber Smokey Mountain and got an 18.5" model. Since then I have cooked just about every weekend and have...