Recent content by Gregg H

I used to try to light a full chimney as well. Had the same issue with it not getting hot once the full chimney was lit. It seemed to take a long time, so I think by the time everything was lit, the lump in the bottom of the chimney was burned up. I also didn't like the amount of sparks it...

Steve. Not sure if the link will work. It's a post from LarryR. Search for it in Turkey talk thread if link doesn't work. http://tvwbb.com/showthread.php?10090-My-Jack-Daniel-s-Maple-Syrup-Brined-Turkey-w-Pics

Hello all!! Happy Turkey recovery day! Here's how the event went at our house. I read so many different posts regarding the Jack Daniels and Maple syrup brine, I decided to give it a shot. (no pun intended) The only issue I had, was that it used up some of my JD, but it gave me an excuse to...

Jim is right. This pic belongs on the cover of a menu somewhere. Excellent job!!

Finally got my new mini completed. Thanks to all the posts on here for the guidance, I am really happy with how it turned out. Don't have pics of the build, just the final product. I did use the SJG with 32qt. Vasconia pot. Nuts and bolts same as alot of people on here. I cut the bottom of...

Kyle, I just did 4 butts for a retirement dinner a week or so ago, they were about the same size. I had right around 30lbs at the start. I ran about 14hrs at 230F pretty steadily before mine were done. I also foiled them after they hit 170F. Since you don't have a thermometer, I think it...

Nicely Done Tony. Everything looks great.

Dave, My dad also made some other Italian BBQ, so we had enough. People started off with that and then devoured this when I got there.

Mathew, It depends on the size o your butts:D. I typically use 3-4 hrs base start, then add 1-1.5hrs. per lb. (I.E. 7lb = 10.5hrs, 13.5-14.5hrs total) I run temps 225-230, I also foiled them when I switched racks, because I wanted to speed things up. I did that when the top one probed at...

Ribs look awesome. You came to the right place. I know I've learned a lot from this site. Welcome aboard!

Nice job! Seems like you nailed it!

I got a request from my brother-in-law for pulled pork at his retirement party. It was my first overnight cook and I was nervous it wouldn't be done on time. It was for 60+ people, so I ended up getting 4, 7-8 lb. butts. That was all I could fit on my 18.5 WSM. Used KBB and pecan chunks for...

Gary, I put n the link to show the basic recipe and times as a guide. I mixed the brine and add it to the fish in a large freezer bag, or several if needed. I just remove the gills, gut'em and put the whole fish in. Usually let it sit for 2hrs. and then pat them dry. I put them in a pan...

Kevin, I have done several trout this year and used the following link as my guide. I stuck to around 2.5-3 hrs. @ 200 deg. http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm#.U9uCgfldV8s Here are some before and after of one of the runs. I like to use Pecan chunks as well.

The wife caved and got me a 18. WSM, she's been enjoying the break in the kitchen I guess. Here is my first shot at a whole packer 9.5lb brisket. I decided to go and slice it to a flat and point and put them on the two racks. I wasn't confident on doing it whole and running an all-night-er...