And gets it wrong, wrong, wrongity wrong.

1. "Once the lump charcoal is ashed over and gray, it's ready to use."

2. "The water in the pan [of a WSM] will help keep the meat moist."

3. "You need to mop the brisket every 30 minutes."

4. "BBQ is all about long, slow cooks." He left what appeared to be a
10-12 pound brisket on the cooker for . . . wait for it . . . a whole
five hours.

5. When he pronounced the brisket done, he lifted it up and out of the
cooker with a long-handled fork, then carried it 30 feet to the table,
dangling from the end of the fork. If I tried that with my brisket,
I'd never get it lifted out of the smoker. If I did, I would
immediately be my dog's new best friend before I made it 30 feet to
the table.