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Hi all, I am in the middle of my first brisket cook on a WSM 18. My plan was to hold 255°F to the stall, then increase a bit to get through it. Wrap in butcher paper around 180°F and pull it off around 205°F. Brisket is smaller than many, 9.5 lbs., but is USDA prime. I trimmed maybe a pound...

Hi, I had my maiden voyage last night with my WSM 18 with a Cornell Chicken cook. I used the recipe for the marinade/baste from pops6927 found here: https://www.smokingmeatforums.com/ams/firemans-chicken-variation-of-cornell-chicken.9894/ Bottom line: This was probably the best chicken I...

Hi Everyone, I am just getting into home smoking and I just finished Aaron Franklin's Masterclass and I have also watched all of his videos from the PBS station KLRU. I am in awe of his capabilities and attention to detail. I see a trip to Austin in my future. I live just outside of Denver...

Hi Everyone, I just finished the Aaron Franklin Masterclass and now I need to find my first smoker. I think I am looking for the Old Country Pecos. I live in the Denver area--is there anywhere to get one locally? The only info I can find makes it look like Academy is the only place to get...