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Central, altoona johnstown area.

518 miles, go figure. U ain't moving to pa are you? Haha

Where about in western nc

Is it simple to use

Oh I fully understand the paycheck equation but hey I work hard for my money and dont purchase things I can't pay for at once. I'm just afraid the 120p from mc is too large and the 70p maybe too small. That's why I'm curious if reverse flow is noticeably better than a straight flow smoker. I...

Looking for a little help, opinions, complaints and overall advice from you guys and gals experienced with stickburners. I already know the names of most of the pits out there and am getting close to either buying or putting my order in and waiting 2 years to get one, lol. I'm basically...

Why don't deals like this happen north of the Mason Dixon line

It was OK. The thicker part was better than the skinnier end. I could have probably trimmed some fat as it was pretty fatty yet. I've definitely improved from my last few attempts but I still got a ways to go before I can say I can smoke a good brisket. At least this one is eatable lol. Shredded...

It won't stay good till 530ish in a cooler with foil and a towel will it. I would like to wait for the gf to get home. Or will it be OK reheated when she is ready to eat?

Just took it off the smoker, thermapen slid in very easily. Wrapped it in foil for an hr or so then gonna slice. I don't know if it's gonna be a magnificent success but it will be better than my utter failures previously when cooking brisket!

So I got the wsm going last night around 1230. Man i got it kinda settled in around 240 or so, put it on and went to bed. I opened the vents a little more figuring it may need the extra air overnight. My alarm went off at some point not too far after I went to sleep telling me it was at 250, I...

Ya I'm hoping it takes a little longer. 14hrs would be perfect. If I cook fat side down after wrapping in foil would fat side up be ok?

If I'm gonna let this go overnight is it in my best interests to get my grate temp on the wsm to maybe 240 or so in case it drops a few degrees an hour overnight?

Got it into the fridge, gonna put it on around midnight tonight. Should I put it on cold or let it sit out for an hr or so b4 it goes onto the smoker

Ok guys I'll be keeping u posted on the progress. Gonna salt and pepper tmw in the am and put in the fridge until night. I am also gonna put some of malcolm reeds rub on it also but maybe not until right b4 I put on the smoker

So like 9 10 night b4?

I think I will probably foil, idk. I guess maybe I should take the easier route first till I get the hang of things. Thoughts

After a few failed attempts I come to ask my fine friends here at smf for help. I stopped at sams today looking for a whole brisket but all they had were flats so I bought a 9lber. My plan is to go 50/50 salt pepper rub. I'm not gonna trim at all as I feel I tend to overtrim and start my...

I remember watching a documentary about olive oil and how crooked the whole business was, esp olive oil from overseas. I bought some olive oil off amazon from California and it is completely different in taste and color than the stuff I was buying from the supermarket. It's almost a green color...