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The set up is pretty much the same for all cooks. Start with a full basket of coal, light an area tennis ball sized of less, close the lid. Open the bottom vent about 1/4" ish, the top a full turn ish. The temp comes up slowly, so be patient, it's kinda like steering a large ship. You don't want to overshoot, it's much harder to bring temps down. Every cook is easier as far as temp control, you'll get the hang of it quickly. <br /> <br /> Keep in mind, every time you put something in a heat soaked grill, your deflector, protien, cold grate, and so on, it takes time for the temp to respond, so again, be patient. <br /> <br /> <br /> Robert

Ya don't wanna know. It'll give major sticker shock!!

I did! I added som more s/p, some bbq sauce, and put back on at about 275° for 2hrs, stirring about every 30mins. They were delicious!Robert

I cooked at 235°, it ended up cooking for 11 hrs, it was probe tender at 199° internal. I trim my briskets a lot, so that cuts down on the time. I always cook to probe tender, I start testing around 190° ish, it's done when its done. The burnt ends were unbelieveably good, it's getting to where thats my favorite part!<br /> <br /> <br /> Robert

Zowie!!!!<br /> <br /> <br /> Robert

Here's the results, I' very pleased. <br /> <br /> <br /> Robert

I'm tryin a 12lb gold grade wagyu brisket. Trimmed a la Johnny Trigg, 50/50 salt and pepper.

This is my last money shot! Sent from my iPhone using Tapatalk

Garlic powder. It does form a bark, a great one, but it helps to let it set up an hour at least before cooking. Sent from my iPhone using Tapatalk

I do the rub with no oil, but I do run it thru a coffee grinder to get the coffee grounds a bit finer. I spread it on fairly thick, and give it some time to "set". I love the stuff. Sent from my iPhone using Tapatalk

Uuhh, what they said!!! Robert

You don't HAVE to use the basket splitter, if you want to use the whole basket for a cook, you can. It seems that a 23" would be adequate for your needs, but if you want a 32, go for it. I do recommend you talk to Dennis more on the subject, I know he'll give you the best advice available. There are lots of knowledgeable people on this forum, but in this case, Dennis is far and away your best source of information. <br /> <br /> <br /> Robert

Charcoalstore.com. I like peach, hickory, mesquite, and bourbon oak barrel, in no particular order<br /> <br /> <br /> Robert

I use a cyber q, and love it for all the obvious reasons, but necessary? I say absolutely not. <br /> <br /> <br /> Robert

If anything, we need excuses to bring this forum back to life! It's been to quiet lately!<br /> <br /> <br /> Robert

Congrats Dennis, but I'm not surprised!!<br /> <br /> <br /> Robert

I think you're gonna have to give it up. I'd load the basket to the top, and be done with it. What are you savin this stuff for anyway?<br /> <br /> <br /> Robert

Which guru did you get? They all work, it's like autopilot! Sent from my iPhone using Tapatalk

Thats how I was taught to play!<br /> <br /> <br /> Robert

They look perfect to me, I love a good bark! What was your cook temp.?<br /> <br /> <br /> Robert

Wow, Hector, that looks great!<br /> <br /> <br /> Robert

Great! Glad things went well for you! It's always fun to hear success stories. <br /> <br /> <br /> Robert

Unless your guests are used to mesquite, probably coco char. Ground beef will absorb a lot of smoke. <br /> <br /> <br /> Robert

I would use the main grate, around 450° ish. Some flare ups are ok, you'll get a good flavor. Doing that many though, make it easy on yourself. Sent from my iPad using Tapatalk

I used the lower grate, not the reversible one, cooked at 800°. A total of 8 minutes from pan to pan, rested only as long as it took to remove from the grill, fix a plate, and pour a glass of wine. I really believe, when it comes to steaks, simpler is better. Room temp, reverse sear, resting, aren't part of my steak vocabulary. <br /> <br /> <br /> Robert