Recent content by JessicaB

That looks delicious. Especially the lamb!

I've only ever cooked them whole. They would cook faster though.

Boy, that looks amazing.

They look good. The only experience I've had with grass fed beef was when I got a roast at Whole Foods, which was way overpriced, and I cooked it too long to the point where it was inedible. :( This was also when I thought I needed my meat well done.

haha :o I had a mosaic SMaSH IPA with dinner alongside some others that were shared with my friend. I did two butts, one for her family and one for me and any willing takers who wanted to come get a plate. I fake it. :D But thank you. This site is absolutely the reason I was willing to get a...

With the help of this site, again, and in spite of the moment of worry due to user error, I managed to successfully smoke two 6-pound Boston butts. I am very pleased with the results. They tore apart with a single fork. I even managed a chicken on the OTG which I gave to my neighbors. I...

Yeah the lid reads 250 and the probe 270. I closed all vents to about 1/8th open. We'll see how that works. I think it'll be fine. I did life the lid quick, man it smelled good. I'm at 142 IT now. Thank you all for the help, in spite of it being absolute user error code ID10T. :D

Thanks all! I think things are going smoother now. I closed a second vent. The lid thermometer is reading 250 whereas the grate probe is 275. I almost trust the grate probe more because that's where the food is. I love every aspect of this, even a 6:30 am Saturday wake up call!

Well, I'm going to apologize that my post was merely a long winded way of saying I can be an idiot at 8 am! The grate probe was pinned down by one of the butts. The temp is at 261 so I closed one bottom vent to see what that does. The butts were from the fridge; maybe sat out 20-25 minutes...

Thank you! I'm only at 30% in panic mode, so I'm still smiling, but I have been worried. It's at 147 now. I'll go check the probe, I thought I avoided placing the meat near it, but I suspect you may not be far off in your thinking.

Flour, the answer is flour! That silly thing kept me occupied at 6:40 am this morning for a bit. It was slipping and sliding around in spite of cleaning it and drying it well. I wiped down the outside and inside just near the edges of the smoker too. No joy. I then took a pinch of flour and...

Good morning. I am smoking two 6 pound boston butts today, hopefully. I filled the charcoal ring up nearly all of the way and added some apple wood chunks. I used 25 coals in the chimney and once red hot, I dumped them on the center of the unlit coals. All vents are open and I have 2/3 water in...

Nice link, thanks for that. Honestly, the grill marks is what people keep talking about as well. Aside from the taste. I bought two more chickens to smoke for friends. I actually may do it on my OTG because I don't think I should do them on the bottom rack of my WSM while I do pork shoulders...

They said 6-10 business days and I got the center ring on Wednesday. The lid is shipped, I got the shipping notification today. I still consider that great because it is not as though my smoker is unusable. I bought 2 pork shoulders at about 8 pounds each to smoke tomorrow. I'm pretty excited...

I contacted Weber on Monday and before end of day they were shipping me a lid and a center piece. I'd decided not to fight the grommet again unless the pieces do not arrive before Saturday. All I had to do was give a serial # and a photo of each of the two issues. It was easy as ever, easier...