Recent content by Lou S

Longer probes would get in the way of the food. And I still think the top of the lid would be hotter than the grates.

OK. But shouldn't the lid temps be 10-15 degrees MORE than the top grate?

When I did a first burn, empty, it was reading 30-40 degrees LOWER than the thermometer I had on the top grate. However, today, with my first smoke- the built in thermometer is reading within 5 degrees of what my top rack thermometer is reading. If I can count on that continuing, I can live...

OK- I have the 22.5 incher, and I'm doing a first smoke on it now. The thermometer is way off, needs to be replaced. I understand about the 3/8" hole. Diameter seems to be 2 3/8". What replacement thermometer fits? Or dispense with the ring and just get any 2" or 3"?

The Costco nearest me sells boneless shoulders, two per pack, about 7.5 lbs each. For at least 50 cents more per lb than a butt, when I can find any.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vic C: Lou S, It was my Grill Dome. I have been very careful with it and closing it properly but it still cracked. The Domes have thicker ceramic than...

Standard wine bottle works for me. Any drawbacks to that approach?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vic C: I had a ceramic smoker and I put out some great Q but I have to say I like the WSM the best. My ceramic cracked on me, I could have gotten a new...

Used two butts on top level, two boneless shoulder on bottom. Came out just fine (next time I'll use more wood smoke). Meat fell cleanly off the bone for the butts. I used boneless shoulder because that's what the "warehouse membership" store had. But at $1.79 I think it was a bit pricey...

I just knock off any big chunks and run 'em thru the dishwasher. Even the water pan. Why look for extra work?

Benny- LOVE the picture of your BBQ partner! And I'm a cat person!

Well, maybe the butts will be done ahead, and the chicken the day of. Lot to think about. BTW, I've always left the fat cap on my butts. Now I see some suggestions to remove it. Any thoughts?

Amazing coincidence. I came here to start a thread on cooking for 60, and look what I found after the briefest of searches! Thanks for sharing the above. Now, please help me decide, and I'll probably have to decide tonight or tomorrow, about feeding 60 or so adults at a library opening on...