Recent content by Jennifer

I trim the fat around the butt all over just like Johnny Trigg does. There is more than enough fat within the butt and it stays super moist. Although after reading these posts I might try keeping the fat cap and get it good and crispy.

Harry was just on KTLA 5 News this morning with his latest creation: Bacon-Wrapped Pineapple Mozzarella Rings Hawaiian Pizza is my favorite! These look delicious! :) recipe: http://www.slapyodaddybbq.com/2014/05/bacon-wrapped-pineapple-mozzarella-rings-2/ KTLA 5 news segment...

I can fit two full racks up top w/o the rib rack :)

Congratulations, my name is Jennifer as well and I picked up a C code 18.5 WSM from Craigslist a couple week ago for $30. Here is my thread about it: http://tvwbb.com/showthread.php?49661-Picked-up-an-18-5-quot-WSM-off-Craigslist-today-for-30 My top vent has a C code on it and the damper...

I just found a use for my 22.5" kettle as a fire pit :)

Thanks much, this seems very interesting. Gonna give it a read through. :)

I suppose I could. Do you have one? If so, which one did you get? I suppose I could make my own as well.

So I recently bought 1/2 rick of pecan firewood for $30 here locally in Oklahoma. I realized quickly after I got it that it is more firewood than I could use for just wood chunks I throw in with my charcoal. It would take several years to use it up and by that time it wont' be very good...

I usually dump a bunch of lump in the basket, make a little bowl with my hands in the center--not all the way to the bottom--and then dump 1/2 chimney of coals in that bowl. Seems to work great that way. I just got a flame thrower (torch) from Harbor Freight.. blasted the center and got it...

Thanks. Maybe you can tell me more about how to cook with no foil. Do you spray with water or use a mop? Btw, I don't foil my ribs at all, no mop, no spritzing and they turn out just great :)

If you want to foil, then I guess a rule would be that your bark has set before you do it. You can test to see if the bark has set with the fingernail scratch test. I usually foil pork butt, beef shoulder, brisket at around 170F internal temp. It depends on how thick and how dark you want...

Wow this is a really clever idea! :

Nice! Ty :) Ohh.. clever! Thanks :) Thank you so much! Sounds good!

I am loving this 18.5" WSM--had used Mini WSM previously. I notice there is a lot of room in the dome, and I'm sure many of you have come up with an elevated grate that sits on top of the upper cooking grate. What would be the ideal height to raise it? Hoping to seeing some photos, links or...

Okay, this was just my ignorance of WSM in general (I had gotten the new one a few days before finding the other on Craigslist). I was trying to put the lower grate of the new one, into the top grate of the old one. I later learn the top and lower grates on both are different sizes. So the...