Recent content by mike sr

Thanks , there will be a learning curve i spose

Their site reccomends the 6cfm for low to medium cooks

Hi guys , I ordered an auber kit with the 6cfm fan for my 22.WSM , how are you setting up the coal for an extended cook ? Do you still use the minion method ? Do you just dump a lit chimney on a full ring? Is there another method I should consider?

if not using a rib rack , does anyone flip their ribs from meat side up to bone side up for a time during the cook? just wonderin

My next door neighbor is having a luau type party next saturday , anyone have any ideas for a hawaiian style pork butt or similar type thing?

Rub with 50/50 salt n pepper , touch of garlic powder and lawrys! Cooked to 180* , about 5 hrs , couple each of pecan and apple chunks didn't wrap! Nice smoke , tender and juicy! Happy with the results!

Just shy of 10 hrs , the initial temp spike may have affected cook time!

Thank you and the rest of the guys here, you fellers are a wealth of information !

Final results , tender juicy , nice bark , good smoke flavor but the smoke ring wasn't as pronounced as it could have been, it was suggested above that the temp spike could have affected it! All in all I'm happy with my first brisket!

A little over 8 hours in and internal temp of 185*

Started an 12lb-er ( before trimming) about 4:30 this am . Im still learning this thing as its my 2nd cook on it. Brisket was probably a bit of a stretch for me , but Ive done them before on the pellet grill so I have some experience with them. Minion with can method full basket of KBB and about...

Great advice !

Yup , cooked them flat ,was going to use a rack but decided not to.

Whoa ! Thats some cookin right there

Nice , thats quite a collection