Recent content by John Kapp

I have one as well and I love it. Perfect for making gravy, no more ice cubes or refrigerating to skim fat.

Looks amazing. Just fired up mine now and doing two pork butts. Hope my results are as good as yours.

Sorry about leaving that out. I have a 18.5 WSM. How do you place your wood? For this run I just placed them on top? Do you arrange your briquettes in a neat lauer or jist dump them in? Thanks again for the suggestions, I can't wait to get under way!

So after much reading and debate I decided to season my new toy. So following Harry Soo I did high temp run last weekend and today I had my butcher cut me 2lbs of beef fat to use for my test run. I think I did this "seasoning to get a handle on controlling temp and techniques so when I do some...