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Glad to help, good luck!

Read the following depending on what kind of breast you're cooking. I believe they cover all your questions: Bone-in Boneless

Awesome, thanks everyone. I'm going to finish the thaw in the brine tonight. I'll let you know how it goes. Hope everyone's birds turn out great.

Was planning to smoke a bone-in turkey breast for Thanksgiving. Due to circumstance, I had to buy a frozen one and just got it today. It's 8lbs. I was planning to brine it overnight on Wednesday, air-dry in the fridge for a few hours and put it on the smoker about noon on Thanksgiving around...

Have to agree with fat side down. I've tried both with brisket and fat down has yielded better results for me. Just seems logical. Extra layer of protection for the flat of the brisket. That's the toughest section of any cut to BBQ (for me, anyway), might as well get all the help you can. I...

Quick update- I did purchase the paper mentioned in the original post: http://www.amazon.com/exec/obidos/ASIN/B004NG8PIQ/tvwb-20 I did two briskets with it. Worked really well, would recommend it. Kind of pricey, but there's a ton so it's going to last a loooong time.

Thanks everyone for the suggestions. I'll let you know what I go with and the results.

Do you (or does anyone) know what peach treated means? Any effect, or just color?

I saw that on Amazon too, but it's pretty steep in price for 150', especially when you can get 700-1000' for that price for different brands.

Seems like butcher paper is becoming a popular wrapping method (I'm sure Aaron Franklin has nothing to do with this ;)) and I'd like to give it a try. However, I want to make sure I'm using something that isn't going to be harmful to the meat (and those eventually eating it) during the cook. A...

Really great book. I enjoyed the first part about his personal story as well, and even if you don't cook on an offset (which I'm assuming is most of us), there is just a wealth of info and tips from a guy who does this every day. Get yourself a copy, you will definitely learn something new.

Thanks for the tips everyone. If the weather breaks in the next couple weeks or so (I'm up north), I think I'll give it a try without water in the pan.

Maybe the water is my problem, I've always used water in the pan. Do you put sand or anything else in there, or just leave it empty?

Thanks for the tips. I've done high heat before (on a different smoker) and didn't have much luck. I'm going to try a slow one here and see where it gets me, but I may try the HH again in the future.

Hi all, I've had a 22.5" WSM for a couple of years now, but I've never done anything besides ribs and poultry on it, so the longest I've had it fired up was about 6 hours. This spring I'm hoping to do at least a couple briskets, and I'm a little concerned about the long cook time. I always see...

I'll definitely try that with the lid from now on. But as soon as I lifted the lid, I saw some ash already on the rack, so I feel like it floated up there before I moved the lid. Could the bottom vents cause that?

I did my first cook today in my 22.5 WSM. I just made a couple racks of baby backs for a test. Here's the rundown: I put a full chimney of unlit briquettes in the charcoal ring with 3 apple wood chunks. I lit a half chimney of briquettes and dumped them over the unlit. Poured 1 gallon of...

Thanks all. After taking a closer look, it was really only the charcoal grate that was greasy, but I did a good wash of all 3 anyway and then assembled the smoker. Looking forward to the first cook!

My wife got me a 22.5" WSM for our anniversary (nice work!) and as I was taking all the parts out last night, I noticed the grates were really greasy. Is this common? Should they just be cleaned first or do a dry run to burn it off?