Recent content by John LeMoine

I'm also looking at both ATC's. What worries me the most about the IQ110 is the fact the whole thing is combined into one housing. In my mind the fan is the mechanical portion that will eventually fail. With the Aubur you can just buy a new fan but with the IQ110 you are out of luck you have to...

Did my first pork butt in my WSM 18.5 under similar temps earlier this year. Used about 15 lit coals in the center started the cook at 6:30 pm on a Friday monitored it until around 11pm did a final check added about 8 or so unlit pieces of charcoal thru the side door and went to bed. I was...

I've stuck with the original door. While it's true it leaks a little, it's easy to reform to minimize it. As for the CB door I'll speculate and guess the issue isn't only the door but the kettle itself which has a history of being slightly out of round and I suspect this is why Weber makes their...

I've injected pork butts the night before and an hour before cooking and haven't noticed any real difference. What I do believe does matter is salting. Salt is the only spice that will actually penetrate a thick cut of meat so salting a least a few hours before I believe is neccessary.

I inject my pork butt with a solution of brown sugar , salt and apple juice then I salt it and put it in the fridge over night. In the morning I coat it with yellow mustard and my choice of rub. Cook it on my Weber Smokey Mountain keeping the temp between 225 and 250 and in 10-13 hours have...

My rule of thumb is..... If I can't spell it or pronounce it I'm not putting it on my food.

Yes!! I do it all the time and never had a problem.

Great!!! Enjoy the Grilling ahead!!

Masterpiece!!! WoW!