Recent content by D Mark

I'm glad to hear that you gave it a shot Chris. It certainly may not be the flavor for everyone. I am from eastern NC where pit cooked whole hog bbq over a thin bed of hardwood coals is the gold standard and the WSM with no water pan gets pretty close to that. To me it is far and away the...

I didn't realize that anyone actually truly cleaned their grates. I don't clean the grates on my gasser either so it never really even occurred to me. I use a wad of aluminum foil to knock of any residue on the grates and set them directly over the coals to burn off anything else. There has...

I use cheap welding gloves from Harbor Freight for handling any hot metal racks, the charcoal ring or anything like that. I have a pair of insulated black rubber BBQ gloves that I think I got from Academy sports for handling hot meat.

I don't use an ATC but I do have a remote thermometer that I use to set temp alarms. I can usually get the smoker set up around 10 pm and not need to touch it until after 6 am. Even then it just normally needs a shake to knock the ash off the coals and maybe open the vents a little.

I've done several turkeys on my WSM and had great results every time. I've never even attempted to use my kettle as it worked so well and easy on the WSM. I put about a 1/2 chimney unlit coals on the bottom of the grate, a whole chimney on top of those and about another 1/2 chimney unlit on...

No, not flipping at all actually but it doesn't seem like a bad idea. Just be careful not to keep the lid off for too long so the grease doesn't light up. I cooked two butts this way over the weekend for a pre-Thanksgiving gathering of about 30 people. I have been smoking butts for this...

^ Exactly. Now if it would fit the 18.5 WSM and cost way less $75 it would be perfect.

I have been cooking Boston Butts, ribs, and chicken with no diffuser for quite a while. Chicken was the first, followed by ribs. Both were very good that way. I then switched to doing butts that way and the flavor is so much better to me and I have gotten many compliments from others as well...

Ribs were my first thought as well but i was hoping for something a little easier to pull/chop and mix in with the butts. Fresh ham sounds like a good idea too but yeah I don't thing I have ever noticed and "un-hammed" ham. Maybe a loin would work as well? I'm not looking to smoke something...

Long time lurker, 1st time poster here. It is a great forum and thanks to all that post for all the knowledge that I have already gained. I have been smoking pork butts/shoulders for several years and they usually turn out really good for pulled pork. However I prefer Eastern NC style, whole...