Recent content by lewjeff

Cool topic (for us GEEKS!). You'd have to start with getting the PC and wireless thermometer to talk on the same frequency. I suspect, right now, neither do.

What a hoot, Chris! I was just posting a "DOH, Jeff, you shoulda looked before you posted" post, and along comes your post! I just didn't think to look on the forums - thanks Chris!

First time foiler here....I had decent results. I did 4 racks of baby backs, and they turned out pretty darn good. I had a lot of new variables to work with, so I struggled some: It was the first time I've smoked where the outside temp was < 60 degrees, I tried some new to me charcoal, and I...

Great points, Dave. I'd love to see the "Cooking" section expanded with a section for just recipes: rubs, injections, sauces, etc..

Gerald, as tempting as it might be, I think you're asking for trouble smoking in the garage.

I decided to do an overnight with the 8lb-ers, and put the 4lb-er on at 6:00am. Anyone here have Guinness for breakfast?!?! ;-)

I was trying to judge if I should do an overnighter, which I think I'm gonna. Thanks guys!

I have 2, bone-in, 8lb (untrimmed) butts, and 1 4 lb deboned/trimmed butt. Roughly how long would you gestimate it's gonna take in the WSM?

Summer 2002 was my "Summer of Poulty" with the WSM. I tried the beer-can method several times. I prefer spatchcocking. I never bought into the notion of gaining flavour/moisture using the beer-can method. Spatchcocking (along with brining) was easier to handle, cooked more evenly, and by all...

Chris: I just want to give you an e-pat-on-the-back. The Virtual Weber Bullet web site continues to amaze me as one of the most up-to-date and useful sites I've ever used. I've corresponded with you before regarding including the history of the Minion method and adding a section for what NOT...

The end result was pretty darn good. I put the meat on around midnight. I woke up at 4am to find the temp way too low, so I threw some more lump in and topped off the pan. When I checked again at 9am, the fire was completely out and the temp at the top grate was 150 degrees. I fired up a...

In a couple of hours, gonna start an all-nighter of 2 9lb pork butts that have been mustarded/rubbed since this morning. Thanks to Weber & the Minion-method I'm thinking I'll do quite fine. My new wireless thermometer will come in handy as it sounds an alarm when hitting a min/max temp. Life...

Bob: People's Woods near Providence has a good variety of woods and charcoal.

George, great story about the foil. I think it would be useful to have a permanent section of TVWB that describes what NOT to do! I know I've started a few threads here on the subject of what NOT to do.

Thanks for the info, Jim. As a suggestion to the Bulletin Board/Web site admin/moderator, this info should be part of the description of the Minion Method.