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    Smokin' in the snow (Minneapolis)

    I was tasked with providing pulled pork for a work party tomorrow. I started 4 butts about two hours ago, and I'm glad I got 'em started when I did, cause it looks like snow will be arriving shortly. The NWS is predicting 4-7 inches for the Twin Cities area tonight. If we get 7, that'll make it...
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    Performer dimensions

    Hey all - I'm in negotiations with a craigslist seller for a Performer. This is the one without the charcoal bin and no gas assist. Anyway - I'm trying to figure out if it'll fit in my vehicle. Would any of you performer owners be able to measure the height of your performer without the lid...
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    salmon brine question

    Hey all - I have a nice 3 lb. fillet of atlantic salmon I'm hoping to smoke later this evening. I'm planning on following the "appetizer style" recipe from the cooking topics section. That recipe states that 60-90 minutes in the brine is enough. I've looked at a bunch of other recipes online...
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    Briskets + BRITU rub + 30 mph gusts? Awesome....

    I had my most frustrating brisket cook today, temperature-wise. Two ~9 lb flats (coated generously with the BRITU rub) were started around midnight last night. Things went perfect (stayed within 5 degrees of 225) until noon today, 12 hours into the cook. At that point, the wind picked up and...
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    Using Smokey Joe Grate in WSM?

    I have a big cook coming up this weekend and I'm thinking about trying to add a third "middle" grate to my WSM. This is rather crude, but my plan was to take the grate from my Smokey Joe and put it between the two stock WSM grates, supported by a few empty tin cans. What are your thoughts on...
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    Pork Butt for ~50?

    Gents - I have volunteered to provide pulled pork for a college graduation open house at the end of May. There will be between 50 and 75 people there. Keeping in mind that there will be some other meat available (burgers, brats, etc) along with the requisite BBQ sides, how many pounds of butt...
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    First stoker bbq - 13 hours in :-)

    I kicked off my first 'q with my new stoker last night around 9:00. It's a ~7 lb. pork butt. I got the fire going via the minion method, using a full ring of kingsford and probably 30 lit briquettes. It came up to my target point of 225 within 10 minutes of assembling the WSM, and from what I...

 

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