Recent content by Allen

Long time member and just tend to lurk now but sadly, my "Little Guy" was hurt in a recent move and looking for options! The center barrel section was bent all to hell and wondering if there is a ready source for a high-quality (read thicker) replacement and obviously with an upgraded. door. I...

The Boss Lady got me a new 14.5" WSM and a compact chimney starter for my birthday/anniversary and loving it! This will make a great addition to the family; I have been using a 22.5" for about 7 years but wanted something that traveled easier and used less fuel. The 'lil guy is admittedly a...

I want an R2D2 painted mini-Weber bullet smoker for Christmas!

Just hit 195 on the brisket and pulled it off. It is still wrapped with a little extra marinade (added when I initially wrapped it a few hours ago). The butts were reading about 180 and pulling away from the bone nicely, so they came off too. Wrapped everything in foil and tucked in towels...

Just swapped the butts to the lower rack, foiled the brisket (at 165) and put on top and added a little fuel. The butts are looking good, just starting to pull away from the bone and the brisket is coming along well. I re-inserted the temp probe into the brisket and it is still a bit tough but...

Thanks Dale, That is how I had done previous long cooks, but the one I'm doing right now I intentionally started earlier (about 4:00 yesterday afternoon) and wanted to try lower temps (185 vice 225). The changes were based on my last couple of results. The butts didn't get quite as done as...

Just curious on the times to start cooking. I tend to put everything on the night before and run at about 200 overnight. The butts finish up the next afternoon so I wrap them and either throw in a cooler (for a later dinner) or cover with towels (for an earlier eat). Am I messing something...

Swapping the two is interesting; I had always heard B-over-B to be butts-over-brisket. Maybe I misunderstood the idea since I thought the butts would need a tad higher heat based on how thick they are and the bone. Thanks for the points on foiling. I'll keep an eye on the brisket and plan on...

Afternoon all; Glad to be back and able to "get my smoke on"! Anyway, I have just put on a whole brisket (14 pounds, about 12# trimmed) and 2 butts (a little over 7# each). I'm cooking on a 22" smoker, using a full water pan, packed ring of Competition K lit using MM (about 25 lit briquettes)...

Last weekend, did 2 butts and a large brisket. I wanted to cook a little lower temps than I had in the past and I used a full water pan. Maintained ~200 from 6:00pm until 11:00 with all of the lower vents shut. Cracked them (less than 1/8 open) and it held solid until the middle of the next...

I made it back from Iraq, safe-and-sound (1st post since getting back)! I have a butt on (since last night about 2100) and 3 racks of ribs (since 1100)! We have friends coming over so we are feeding a few. One of the families dad is deployed to Baharain so I'm now the "adopted Dad"! Glad to...

I just completed my 1st cook and an over night cook on my new 22" 1st, I used original Kingsford to remove as many variations as possible for the 1st run. I used 2 15 pound bags total, the 1st bag filled the charcoal ring. Using the 2nd, I filled a chimney about 1/2 way for the initial light...