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I've heard mixed emotions on the legs and how sturdy they are or are not on the table. How was you experience with them? Wobbly?

Thanks for the responses fellas. I appreciate them. My plan was to pull them one by one just as Jay Nelson stated. I was worried about not going through it fast enough in the warming pan that it would dry out. I thought I read some where about adding chicken stock to the pan so when it steams it...

This weekend I get the chance to have someone other than family try my pulled pork. I'm doing a few butt's for my fire company fundraiser. I have everything set with supplies and time, I'm just struggling on how I can hold the meat and keep it juicy for long periods. We start serving around five...

Sorry about that! Thanks for the move.

I have been using the CL method from this site since day one for me with my WSM. I have had a ton of success with it! My only crutch has been using a commercial BBQ sauce with it for the sammiches. I would like to finally move to the next step in my road to BBQ and make homemade sauce. I don't...

I cooked in the cold today for the first time with a butt. I used water in the pan not thinking and I didn't see a temp over 235. I used probably 30-40% more fuel in the process. I also wrapped for the first time my two butts and had them out at 13 hours and 205*. I never thought of not using...

Thanks fellas! I looked at the salt solution on the back and it was 2%. Currently they are resting in the forum's recommended honey apple brine from the main page. I'll try to remember to get some pics s/p smoking! Happy Thanksgiving everyone!

We had a last minute surge of guests and now it seems our fresh kill 25 pounder will not be enough. This gives me the opportunity to do two 6 pound breasts in the WSM. I have done a breast once in the past and it turned out great. That was a butterball and was enhanced. I didn't add anything to...

I'm cooking so much on my 22.5 that my fridge is filling up with plenty of left overs! I thought maybe my next purchase would be a food vacuum sealer and a small kitchen scale. I have a scale picked out, more or less, but I am confused with the over abundance of Food Saver models out there. I...

What are your re-heating methods Chuck?

I remember reading all three of those threads and seriously considered braising instead. I am a Guinness fan, so that's just a plus. The main issue I am having is not the time to cook, but the time in the middle that I will be away. We will be at an event from 0700 until at least 1100. So that...

This weekend I plan on cooking a couple of shoulders for a small get together. I have yet to do a shoulder but have read a ton on it here. I know to expect a 12-14 hour cook on my 22. Here is where I am stuck. I would like to have it ready to eat around three or four in the afternoon. I know I...

Good to hear the different responses. I made both rubs and really didn't want to waste them. I enjoyed both of them for what they offered, but they both really didn't hit my "spot" for my favorite. I hate wasting things and enjoyed them enough to use them up and then move to something new. Joe...

That's almost exactly what I was thinking. That top grate is exactly what I was going to do. Thanks for the pics!!

I'm looking for a way to smoke more ribs in my 22.5. The goal here is to smoke as many racks as possible in a 22.5. I figure I could lay them flat and maybe squeeze six in...maybe. I have seen racks to lay ribs vertically on the grates and thought maybe that would be a better way to go. My...

I'm pretty sure it's just my OCD kicking, but I'll ask anyways. Is there any issue with using a rib rub for other cuts? Shoulders, short ribs even chicken? The rubs I speak of are Meatheads Memphis Rub and the Texas Sugarless rub from our site.

Thank you everyone for the compliments!

I did these just a straight smoke, no foil or 3-2-1 or 2-2-1 They took about six hours to cook. I did use a water pan for these. My first to cooks were high heat and no water. This one I tried the pan. I filled it half way, ran out about five hours in but the temps held true. Nothing over 235...

I built up my courage and finally took the plunge with a longer cook. I got a chance to go to my local restaurant depot with a friend who has a card to get in. I was in heaven. There was so much good food waiting to be prepared. When we pulled up there was vehicles from at least four different...

Nothing to see here but an extra thread! Mods, can you delete my error if possible?