Recent content by J Pruitt

The batteries I currently have in my ET-73 have been used in at least 10 12+ hour cooks and have been left on TWICE for 5 days at a time. Yet they are still going!

I just made this and all I can say is WOW! If you haven't tried this you have no idea what you're missing. I can see why you won the blue ribbon! It beats jiffy any day

I have just started mathematically modeling the WSM in sand and water configurations. When my analysis is complete I'm going to post the results in a "Physics of BBQ" topic. I just finally decided that I'd put some science to this debate once and for all. Hopefully when I'm finished all the...

Jack Stack is THE place for beans in KC if not the entire country (sorry bostonites)...

I can get mine to work through one exterior wall but no additional interior ones...

A lot of places pack these two to a package. I'm sure you just got 2 8lb butts in one package...

Well the coals made it through the storm w/o a problem last night - never dropped below 220. Stirred them at about 9am and now at 10:30 they are holding at 241 w/ a brisket temp of 182 - 6 more to go!!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jeff S.: JP I found 3 briskets at wal mart last week ranging between 11.73 lbs to 13.69 lbs. $1.28 per lb. Bought all 3 of them. <HR></BLOCKQUOTE> Jeff, I might be able to get it <$2/lb at Wally World...

Good luck on the brisket! What rub did you use? Also, how much did it end up costing you - brisket prices around here are high $2.75/lb

Ok who's doin an overnighter tonight? I'm just doin one 10 lb brisket for a small family gathering tomorrow. Been raining all day and I thought I could get the coals lit during the stoppage but looks like I was wrong as the rain is picking back up. The ET-73 will be put to the test tonight...

I actually have some LN2 to try - but I fear it will boil away VERY rapidly

With water in the pan I can't say I've ever got a butt up to 195 by cooking at <225. Usually I have to go up to ~250 to get to those temps...

Mrpopgun, As a rule Memphis Q is usually sweet. Texas, is heavy on smoke and many times served dry. Carolinas are vinegar based sauces and KC is tomato based. Each region has a very distinct version of their Q. Keep in mind that these are generalizations and that you'll find all kinds just...

Cleatus, Fumes would not be the issue here because the temps are way too low to release toxic fumes (unless you are using some killer coals ) However, everything I've seen related to zinc/food-related illnesses is from acidic foods coming into contact w/ galvanized metals. This may create...

I use the 2 liter bottle method as well. Just can't seem to get that last ounce of water in there though when the bottom grate is in