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I usually am able to get grilling within 3-4 minutes on my kettle. I use a brush burner to first cook off the grates, then light up the charcoal, 250,000 btu's gets the action going quick. I never use a chimney anymore.

The FE100 is a wonderful smoker. Well insulated, runs like a convection oven kind of and keeps meat quite moist, including brisket. Easy to run, just fill up with pellets, set the temp and go to bed. Not water pans, no adjusting the vents and easy to add pellets. Will run over fourty hours...

I have been using WSM's for home use and competition. Have four of them now but giving some away to friends. Got a #9 Kamado last March, it is one huge cooker. Weighs 600 lbs, can do it all and is a beautiful cobalt blue. Have run test burns with it using k-lump and a guru and it went 225...

A whole box fills up the charcoal ring nicely if you just dump it in. I use the extruded stuff. If you are anal and line all the chunks up perfectly I am sure you can get more in. Be sure to put some good chunks of smoking wood in because this stuff does not create a lot of smoke flavor on...

Great stuff, I did a 48 hour cook on a WSM without adding charcoal. Did two batches of butts. It also burns much cleaner, not much ash and the end product looks better. Used some for ribs and they were much lighter than Kingsford. I believe I can tell the taste difference also. If I did...

I would put the pork in some aluminum 1/2 pans and cover with foil or the aluminum cover they make. Reheat in oven at 220-230 and you will be fine. I usually put in a chaffer dish to hold and the 1/2 pans make this real easy.

Largest thing that I have been able to put on the WSM is a 22 pound chuck roll. Took up the entire top rack, hit 195 in about 21 hours, foiled at 165.

I have some thin cotton gloves, you can get them at Home Depot or Harbor Freight, cover them with food grade plastic gloves. Gives you nice insulation from the heat. Just start pulling chunks of pork apart. You should be able to do a butt in 3-4 minutes tops. You can make it small pieces or...

I can not really tell the difference. I have four of them to cook in the next few days, I am going to trim them, hit them with rub and pepper and sit on counter while the WSM gets fired up. Then let them start the magic!

Dear Daughter is getting married down here in AZ on May 1st. I of course am stuck for wedding that a big hotel is putting on. The grooms side decided on a bbq for rehersal dinner. I voluntered to do pulled pork for 60. I only have the one WSM down here. So I am doing four butt rotations and...

Put a box of K-lump in the WSM with four butts. This is the coconut lump from the good folks at Kamado. Put the butts on last night at 8:00pm, took off at 8:00am this morning. When I orginally dumped the box of lump in it just came over the charcoal ring. This morning the coals were maybe...

I bet they will finish about the same time. I normally trim my spares into St. Louis. The texture and toughness of the meat will be the same. Basically a St. Louis is a spare. I also cook St. Louis at the same time as babybacks. The St. Louis normally will take about an hour longer. You...

I would either get a new lid from Weber or go to a local home depot and get a metal handle and drill a couple of holes and jury rig a new handle.

When you have done a bunch, you will also find that all butts are not created equal. Just when you think you have the timing down you will put on a 10lber and it will turbo on you and be done in 9 1/2 hours.

Invest in a chaffer pan. These will hold two half aluminum pans for ease of cleanup. We own five of them. You also can find some disposable chaffers. They have enough parts for two chaffers and you can reuse them if you replace the 1/2 pans. You can find these for about $18.00 for two of...

Figure 1 1/2 hours per pound. Put it on at 6:00am and you should be ok. I usually try to cook the day ahead of time so the pulling and mess are all done with, then just reheat. 6-7 pound butts are kind of little guys and should go pretty quick.

I get mine from Thermoworks. The are calibrated to within 1 degree and built for commercial smokehouses. They are the best but the best costs. These guys are $135.00 each. I now have five of them. We use them for competition and other general smoking use. When you really want to know the...

Bought a case at Cash n Carry (same as Smart n Final) on Thursday and paid $1.03 per pound.

We love to tailgate at the University of Oregon. Usually 200-250 folks attend. Amazing what happens when you give away good bbq and free beer.

I try to put the rub on about two hours prior to cooking. When we are doing lots, like 40-60 racks we don't have time. We just put the rub on and into the pit. I really have not seen much difference. When we used to put it on overnight the ribs seemed a little hammy.