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    10 Lb brisket overnight cook

    The pictures look great, but I don't know if I could get behind a apple/brown sugar brisket. Sweet beef just doesn't seem right.
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    Help. Mid cook advice neede please

    I never had any luck smoking a small flat only. I believe Al posted a method where you put it in a pan with some liquid and braise it. Any time I tried a flat like that it always ended up like leather. Hope someone with more knowledge than I can help you salvage it. I can only advise to hit it...
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    Copperhead burn off question

    At 400 you probably won't see much smoke. After you've done the burn off you can turn the temp down below 250 and you'll start to see the smoke coming out.
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    What to buy

    This is pretty vague. I would say you need to do some research and at least determine what type of smoker you are looking for. Drum, cabinet, offset, pellet etc. I have a variety of different smokers, but I got most of them on clearance sales. I got a kamado, barrel, WSM, kettle, and a pellet...
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    Copperhead burn off question

    Yes you have to use pellets.
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    Novice need advice on first pellet smoker purchase

    I believe that Louisiana Grills and Pit Boss are owned by the same company (Danson). If I were in your shoes I would focus more on the smoking capabilities since you still have another grill that can serve that purpose. Pit Boss also just increased their warranty to 5 years so I would probably...
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    First brisket

    Also really depends on what temp you plan on smoking it at.
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    Old PK grill

    Have you measured that little booger? Here is what the PK website says. Q. WILL THE CURRENT COOKING GRID/CHARCOAL GRATE FIT MY 30-YEAR-OLD PK? A. Several different models of the Portable Kitchen® were previously made. Customers should measure the unit they own. If the cooking grid that holds...
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    Overnight smoking?

    The meat doesn't get tough smoking at higher temps, especially pork shoulder.
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    Overnight smoking?

    Can your smoker cook hotter? I run 275-300 on pork butts and even hotter if I am short on time. The meat doesn't taste any different.
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    Pit Boss Austin XL... Anything better for $500 or less?

    Here is a link to a thread about a product that might help. Apparently it will add smoke flavor and help with even temps. https://www.smokingmeatforums.com/threads/has-anyone-used-the-heavy-d-stick-burner-attachment.279194/
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    Pit Boss Austin XL... Anything better for $500 or less?

    You should put a therm in your oven and watch how the temp swings 30 degrees north and south of the temp you have it set at. You will realize that the swings do not matter as long as they are fairly consistent.
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    Pit Boss Austin XL... Anything better for $500 or less?

    I picked up the Pit Boss Copperhead 5 a few months ago for $109 when they were on clearance. It works great and it has a TON of cooking space. I don't have any experience with the Austin model, but it seems like Pit Boss makes good products. Of course I can't grill on the Copperhead, but I...
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    Best tasting briquettes?

    This deal isn't as good as the other one, but RO Ridge 15.4lb bags can be gotten for $4 in some spots. https://brickseek.com/p/royal-oak-ridge-premium-charcoal/301556#in-store-offers
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    Starting a Pitmaker Clone

    I would suggest getting rid of the nerd in the design. I don't like that guy.
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    Best tasting briquettes?

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    Pam cooking spray 2011 can design with vent holes exploding. Check your cans for vent holes.

    Thank goodness that folks like Koskoff Koskoff & Bieder are out there protecting the little guy like me.
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    Gotta Buy A New One...

    Big Poppa Smokers sells DIY drum kits I believe and I think Hunsaker has DIY options too. I am not very handy so I will just pay to have that joker fully assembled upon delivery. I also don't want to hassle with finding my own drum.
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    Gotta Buy A New One...

    I was able to pick up some different smokers during sales around January. I got a Pit Boss Copperhead for $109, a WSM 18 for $100, and a Barrel House for $45. I really liked cooking on the barrel. I've been mulling the decision for a while now and I will end up pull the trigger on a Hunsaker...
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    Best tasting briquettes?

    I've never thought of tasting the charcoal. Next cook I'll give it a shot. Do you wait for it to cool completely or do you eat it warm?
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