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Check yer thermometers against each other for accuracy!! I was runnin hotter than I thought for a long time! Just a suggestion..

The point is just that THE POINTED END!! The flat is the flatter end!! There will be a diagonal line of fat separating the two. All the info is on this site my friend!! You have to also make sure you have the WHOLE brisket and not just a flat!! Go to cooking topics on this site, then down to...

That one would be hard for me to give up for any price...I like!!

Separate the point and the flat. It runs on a diagonal thru the middle. You can find how on here if you can not figure it out...

Never have heard of a book just for the wsm, it would sell huge though I suspect!!

lol, Jon I was thinking the same thing!! It looks yummy!!

The mods look great!! Now get busy and get it greasy, dirty and crusty already!!!

Yes I do Jim. They are frozen and come 5 racks to a box for like 35 to 40 bucks depending on the weight. Each rack come in a plastic sleeve so you can thaw right in that, clean em and pull the membrane off the back and rub them and put them back in the sleeve. Most other ribs are frozen too like...

My jerk pork was a dud. Threw it all out!! Oh well. Once in a while it happens. My wings were awesome. I just low n slowed em on the performer for bout 2 hours with bacon strips laying on them and a small amount of apple wood. Next time I will make some ABT's. They turned out great last time!!

I read another post the other day about what to do with EXTRA lids because some one on CL was selling only lids!! Well there we go! Looks great!

I got the boneless pork country style ribs marinading in jerk paste right now for tomorrow and gonna smoke some wings sometime this weekend! I used walkerswood jerk paste from Jamaica! It is out of this world good but also very hot and spicy! I toned it down with some soy sauce and a little...

For that price I would convert that into a charcoal version and it would be my go to grill when I wanted to just grill a couple steaks or burgers!! LIKE!!

If it has a heavy odor it might come through in the meat. Wood is cheap enough to buy at yer local lowes or whatever.

Not too many if you make two stacks and cook them "piled" up. That is what I do. Every hour just move one rack from the bottom to the top and baste. This stacking keeps them from drying out too.

OMG Chuck, I am coming to yer pad!

I am smoking country style ribs that will be marinaded in walkerswood jerk paste! Also I am thinking about doing some kind of wings...

The temperature will always drop with the lid on because of less air getting to the coals. If the fire is going out completely than the bottom vents may be blocked somewhat. Try a little more unlit coal on top of the burning ones for a longer burn. Good luck. It could also be old or "bad"...

That is what I do all the time! I throw the grate from the wsm right on the charcoal ring and put the lid on from my 18.. Most times I am just crisping up smoked chicken or doin some burgers after a long smoke..

A small crusty, but NOT hard roll!

Snapping turtle soup time!