Recent content by dann_g

Worth it? I have a stoker and love it. I have been able to cook overnight and bring some pretty good Q to work for lunch and still get a good nights sleep. I happen to enjoy the "gear" part of hobbies too. Now that Stoker has announced (and now delayed) the launch of the WiFi stoker, I am...

I have the exact same issue.... No solution, but the same issue..

Nice work. I like this mod. I purchased two with my stoker, but I think this is the way to go. Resealable is a great option, and they are permanent. Are yours stainless? thanks for the pics

I made this a few times too. I never used the commercial sauce, but I found the recipe in BBQ USA. I agree that making it a day ahead is key. Its always been a hit with the wife.....

It is pretty cool when people are in awe. Nice cook! That bb looked great.

I own an 18 WSM and have the stoker with a 5 cfm fan. It works great for what I do. I haven't tried to get temps over 325, but there are plenty of guys who do high heat cooks just by propping the door open. Do you need an oversized fan? - I would say for the 18 the 5 cfm is fine Would an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Overall a great success! My friends brother came by since he was in town. He gave me a real ego boost because he loves this brisket near where he lives and he said I crushed...

Sean The ribs look awesome. You have some lucky tailgaters. Welcome to a really cool forum. The folks here have made me feel welcome in a short time. Great advice, great ideas, and just some nice people. Keep the pics coming (that's important here)

This would have been a good question for me to ask a few weeks ago. I had two butts going on the top rack and in the am I switched them to the bottom rack and put on some ribs. I was standing in my yard yelling for my wife at 6 am to come take the cover off my kettle with my hands already full.....

Sooo when I woke up this AM I was waiting for the Butts to finish so I took a stab at my first Fatty Inspired by this site, I filled it with potato, turkey, and cheddar.... Quite good. Next time some eggs too.

I have two Boston Butts on now.... Injected and rubbed I have rolled my first Fatty and will throw that on in the am. I stuffed it with cheese potatos and some turkey breast slices and wrapped it in a bacon weave. I guess that's tailgate Saturday for me....

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Just goes to show ya, Nothing but good folks on this site. </div></BLOCKQUOTE> I agree.... what a great place you guys/ladies have made here.

WOW!! You have some skills... more details on the 'slaw please... You said wild cherry, so assume you have just as much trouble finding cherry locally as I do? That looked perfect, thanks for the pictures.

That looks awesome! Nice cook, nice photos!

I brought in some pulled pork for a "bake sale at work yesterday. I used the Alton Brown recipe because I have never brined a butt before. This one sat at 160 for almost 5 hours until I finally cranked up the heat to get it to finish. Nothing Left!! I will make this one again. I...