Hey there, Just thought I'd introduce myself . Name's Paz. Just picked up a 14.5" WSM after a first and only failed attempt with budget Ebay number that I couldn't get above 90c. In-bone brisket came out tough and unsafe due to inadequate temp. Thought. I'd give smoking a miss and just go hot and fast had enough chops and burgers for a few months and really wanted a deep beefy taste. Did first cook of bone-in brisket slice and ribs a few days ago . It was a fail that I'll post up because I've got a lot of questions. Cheers.