Recent content by Adam B.

Hi everyone, I don't post often but I had to share the results from Smoke Day 11. Started with using a butt rub for Jane from the forums. This was the first time using a rub with no salt. It was pretty amazing stuff. My son, Ryan, decided to help out. At 1 am we got the smoker going with...

I just got my new gasser, a Genesis E330. This replaced my old rusted out piece of junk that we bought a few years ago. The decision to go Genesis came down to size. Will my 4 year old, 2 year old, and 4 month old eat a lot now, no. But when they're about ten years from now I'll be glad to...

I just used this rub on some spare ribs. The whole family really enjoyed it. It tasted like something that would be great with a mole sauce and would be great on beef. We paired it with a sweet glaze (Myron Mixon's rib glaze recipe) and the end product had a lot of complexity. Not really...

Decided to do an overnight cook for the 4th. Used a sweet rub on a 8 lb pork butt that I found in the recipe section. I normally like a little more heat, but my son and in-laws are a little more sensitive. Since I was breaking out the WSM, I decided to defrost some St Louis spares and throw...

If you're concerned about too much smoke, you could foil, but your butt probably won't absorb too much smoke. I would just throw on the chunks and forget about it.

Nothing beats the glow of the charcoal chimney at midnight! I just put my pork butt on. Already getting a little heavy handed with the scotch tonight. Enjoy your cook. Hopefully the tstorms hold off tonight.

Just put the pork butt on for a nice overnight cook. Happy Independence Day and thank you to all of those who've served this great nation!

I think making rubs, sauces, spritzes, mops, glazes, etc....is part of the fun behind making BBQ. I have some store brands I like and will use if in a jam for time, but try to make my own when I can. I have large containers of the basics that I've bought through Costco as well.

My mom was out to visit this week, so I decided to let her try some BBQ spare ribs. The last time I remember cooking for her, I could handle Ramen Noodles. Needless to say, she left impressed.

I ended up holding it for about 4 hrs before I pulled it. Kept it in the cooler and the temp dropped to 165 while waiting. I thought it may have been slightly dry. It wasn't awful,I mean it just wasn't perfect. I dont know if that came from holding it, maybe cutting off more fat in the prep...

Pulled pork http://instagr.am/p/NZr2cYvY3h/ Made a honey mustard cole slaw to go with the pork. My wife made beans and macaroni. We had my brother over as our guinea pigs. Needless to say, they want to know when the next cook will be. Everything was awesome. Thank you everyone for the...

Just pulled mine off the cooker, 12.5 hours later. Wrapped and put it in a warmed up cooler to keep until later this afternoon, to pull. Could see clear seperation around the bone. It should pull out pretty easy when I pull the pork later today. I hope the flavor is good. I did the Mr...

Brian, I hope your temp control is going well. I know my WSM is running hot tonight. Have only one bottom vent open a sliver and the other 2 closed and holding in the high 250s low 260s. I don't think my WSM could keep a 235 like you're shooting for. At least not without more seasoning.

Brian, I'll be out with you tonight doing the same thing. I hope both our cooks go well. Good luck and can't wait to see the results.

Wish me luck. I'm smoking a Boston Butt tonight at midnight. It's 8.5 pounds and I'd like it done in the afternoon. Is this too early? I figured it could take 12-14 hours and it's better to be early than late with a butt! Any good suggestions for bringing the WSM up slow? I only have a few...