Recent content by Bill E.

Moved all grills in garage for Hurricane Irene a few weeks ago, but the WSM should have been ok that close to ground. I did lose a few trees on my small lot. Some fence damage. Never worried too much about overnight cook though. On patio stones. Coals would need to be blown by wind 10 to...

Looks very interesting and looking forward to tasting the results. John I stumbled across a few articles online at the examiner but dont think it was via tvwbb. Will look for your posts.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: Chuck, I'll second what Ron and Pat said. I always use a full chimney, unless I'm going for lower/slower. And I bank them on one side of the...

Food Network's "Unwrapped" did a segment on Curly's Pulled Pork that you bought. I once had another and did not like sauce. Much too saucy. I might give Curly's a try but I have been vacuum sealing now so I usually have some left over. But it is not hard to run out and think you have one...

MMMMM MMMMMM Thanks!

Larry Do you add any sauce to it or just as is? Looks pretty juicy and tasty all by it self.

Thanks I was serious, I did not want to get something with too long a stem that might be problem. I did enjoy the joke however too!

Hey now--this is a family site. Lets keep it clean </div></BLOCKQUOTE> Oops I should have cleaned that up a bit! Very funny John Mc!

Thanks for tips. Very helpful. Never used the reheat function on microwave either. Usually use half power setting for defrosting stuff and some reheats.

Is 12" too long? Is shorter preferred? Will 12" hit the meat if you have a big butt or butts?

I had same question a year ago and got same responses from forum members. Have used the cooler with newspaper on many occasions and you would be suprised how hot things stay for hours and hours. I have used remote thermoeter on a few just to check temp for curiousity and safety. I have not...

I have done butts over the brisket and have had good result with brisket on the bottom. Self Bastes the brisket but if you have a good fat cap that does not matter as much. I liked cooking the brisket at slightly lower temp on bottom great. Seemed to come out just right but there was issue...

Hoping to smoke something this weekend! Might be time to finally try first fatty over the weekend.

Yep. Always do Costco too. I tie up the and season inside too. I would like to try bone in for something differnt. Wanna pull the bone out by hand once all the fibers are broken down, etc.

nice smoke ring