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Good Morning .. man it seem like forever since i have been able to get on .. but i back at it .. i am in the process of building my own smoker .. will get pix up of that soon . but on to todays menu. at my school all of us teachers do an after payday lunch and someone said we should do Q.. SO I...

ok i put my brisket on at 3:45pm.... and at 9:25pm the alarm was going off at 170 degrees ps it's only 7lbs.. thats only about 5 1/2 cooking time .. at 1.5 hours per lbs i should be looking at the half way point... my temp has been at 185 - 210 degrees pretty consistantly all this being...

ok i have a brinksman chepo.. i have done three other briskits .. all good .. but i dont seem to get good temp controll... my main question though is should i place briskit on middle rack over the water pan or on top.. ? or will it evan make a differance? going to start smoking in morning...

Man i cannot wait .. they been on since 5:30 put them in the foil 7:30 with a splash of white grape juice .. no apple on hand .. getting ready to pull for the finish.. will post pic as they come off. i did get a pic of my thin blue smoke...cracked the door to get shot.. i looked at timer not...

Well i didn't get to do a lot of looking around. but i did do a little reading on the site, but i just had to jump in and get something smoked... so here it is .. 8.5 hours, 15 lbs of kingsford and a good bit of pecan wood, 175 to 200 degrees smoker, 162 internal temp. rested for one hour...

i am a complete newbie... i cook alot on grill.mostly steaks,chicken, and burgers.. just got my smoker today a smoke n grill. looking forward to learning.. curtis shawnee teacher / freelance photog