Recent content by Joe Stout

About 95% of the time. I like to fill the freezer and or send food home with guests. 100% of the time when I do pulled pork. If I'm going to cook for 12+ hours I'm vacuum sealing a bunch of meat.

Just did 6 butts in a 22". Loaded ring with about a bag and half of cowboy, 15 lit briquettes, stabilized at 280 and burned 12-13 hours.

I'd never boil pork ribs but I do some beef ribs that I simmer in veggie broth, season salt, and apple juice until tender. Then cut up and caramelize with bbq sauce on the grill. The family loves them and they're done in 2 hours. I think the beef holds up well to boiling but the pork just bleeds...

I usually cook 6 butts and not less than 4 butts in that weight range. My times are no less then 13hrs with some up to 15hrs. My temps are around 260-290. If planning a specific meal time, I'd plan on 15 hours and if done at 12hrs it will hold for 3hrs wrapped an in a cooler. To add to this, I...

I didn't add any fuel. My door doesn't fit well and I have it taped shut with aluminum tape. It's ugly but it works for me. As for briquettes, when I first started I thought I tasted some off flavor using them. I switched to lump with chunks of cherry and apple and have been happy. With 60lbs...

I like to run about 260-290 degrees. Last night before I crashed the remote therm dangling in a top vent settled in at 280. No wind whatsoever and 2 bottom vents slivers with one completely closed. The butts I get average close to 10 lbs so cutting them in have may be the way to go.

Loaded up 6 ea 9-10 lb butts using a dry foiled pan. Loaded up with cowboy charcoal and got 13 hour cook, I'm finishing up 4 of them in the oven right now. Quick question, does anyone get longer cooks on one load? If so, what do you think attributes to it? Is there a big difference between...

Wind was gusting to 40 here tonight so I just pan fried them indoors tonight. After all the responses I think I'll use the CI nest time and forget about direct grilling. Well, I'll do a couple of slices just to taste side by side. Thanks for the replies.

We were talking the other day about fried balogne sandwiches we had when were kids and how good they were. Has anyone ever grilled some thick slices, say 1/3-1/2", over direct heat? I've had some whole chubs smoked before and I thought it was okay but not as good as fried. I'm trying it...

Rib Eyes, grilled asparagus or brussel sprouts, baked potato. I'm going to do the unthinkable and glaze my steak with some Stone Brewery bbq sauce I found. I tastes great and the first thing I thought of was beef so I'll give it a try.

I'm not a big fan of slow smoked poultry but I'm having a bunch of people over this year and we need to roast 1 turkey in the oven and do another on the WSM. As I stated I'm not a fan of smoked poultry but I do like grilled chicken so my question is has anyone used the WSM without the water pan...

Our family favorite is Lea & Perrins Worcestershire Sauce, kosher salt and black pepper.

Electronic Tech working on Air Traffic Control Tower Voice Switch, Ground to Air Radios and NEXRAD Radar.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vaughan: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I taped around my door with aluminum duct tape and don't use anything in the pan. It's just a heat deflector. I have no problem getting up to temp and it usually settles in around 270.