Recent content by Earl D.

The maverick. Pretty hard to mess up a pork butt. I used to cook at 225. Now I just let the smoker settle in where it wants to. Usually around 300 degrees for a butt. Turns out just the same in less time.

I quit using mine. My 22.5 WSM does fine without it. Quit doing overnight cooks and went to Hot & Fast instead. I used it all the time when I had a UDS. Worked great on that. Thinking about just selling it.

He sure didn't treat it like a classic.

Same here. Never had damp charcoal. Mine is in the unattached garage stacked from the concrete floor on up to 6'.

I have never used water. I use the clay saucer. I don't want to mess with getting rid of nasty BBQ water.

I have never heard of smoking a frozen pork butt. I would think the center would not get cooked all the way or the outside would be overdone by the time the center was finished. Can you tell us more about using this method?

Used 18" for $50 New 18" for $40 Used 18" for $20 Used 22 for $200

I didn't know. I put a small hook on mine. It's easier than the handle slot.

It could be rain water if its outside. Flip the center section when not in use. It will shed the water instead of catching water.

I used smooth cedar for this. 3 coats of polyurethane.

Great idea using pork. .............. When are you going to make Pepper Stout "Chicken" or "Turkey" ............ just an idea.

I keep the vents closed. Cook about every other week. Never had any mold. I store mine in the garage.

Cut some of the fat cap off and cook fat cap down with the cut off fat placed on top.

I've had both. I like the 22.

I start with all vents wide open, top & bottom. Once I get close to my target temp I close 2 bottom vent and adjust the 3rd bottom vent for temperature control. If I add a lot of cold meat I may open more bottom vents until the pit temperature recovers from the cold meat.