Recent content by Gary Wilson

I foiled it at 170 deg. and put it in a 225 deg oven to finish. Let it rest for an hour and a half before I pulled it. Best Chuck that I have ever had! Thanks again.

I stopped there about two years ago and was very disappointed.

Thanks for all of the info. Guess I should have done a search before asking. It goes on in the morning. I have not decided if I'll cut it or do it whole. Probably cut it so as to get more bark.

I just brought home a 22 pond chuck roll and I have never cooked one before. About how long will it take to cook on the WSM? What should the internal temp be when it is ready to pull? I am thinking of smoking it at 250-275 deg.

I always cook butts on the top rack without a water pan using a Guru. The flavor is better and no pan to clean. I have been using a Piedmont pan with the Guru when cooking ribs, but the next time I do ribs I am going to try no pan. Without a Guru temp control might be a little more difficult...

Dawn Power Dissolver is your friend. I use it and SOS pads to clean the grills. I also foil a Piedmont pan and control temps with a Guru. I have been doing this for a couple years and do not miss water at all. If doing butts I don't even use a pan. Just put two butts on the top rack, watch the...

Bruce, Thanks for the info. I think I will try a cook or two with just a foiled pan and the Guru. If that does not work plan "B" is to get another water pan and make a Piedmont pan.

I have use two Brinkman charcoal pans as a Piedmont pan with a Guru in my 18 and have never looked back. The only time I do not use the Piedmont pan is when I cook butts on the top rack with the Guru and no pan. I have a 22 still in the box and need to know what to use as a Piedmont pan with it.