Recent content by Matt O

Curt, I always use Trader Joe's charcoal - it works great in WSM. In L.A. at least, they don't sell it in the winter, so I buy a bunch to hold me over.

Thanks to you all for the advice! Reheating the pork worked perfectly - I let it defrost in the fridge and then warmed it up in the oven at 250 with some broth (half chicken broth and half apple juice), and then kept it warm in a crock pot. 3 pork butts and 4 tri-tips fed 50 people with plenty...

Well, Saturday I'll have the smoker going for a couple of tri-tips. I was thinking of putting cheap aluminim trays with the pork on (after the tri-tips are done) i.e. at around 300 degrees, and spritzing with apple juice / beer. Dumb idea? I'm curious how long it might take to heat and/or if the...

Thanks Glenn. Any advice on re-heating in oven vs. in the smoker? I'd guess I have about 10 lbs of meat, which I'd like to warm up in maybe 3-4 shifts. Thanks!

I smoked 4 pork butts Mr. Brown-style this weekend, they were ready (and tasty!) by Sunday afternoon. I'm saving most of it for a party this Saturday night - right now it's in the fridge in 2 casserole-type trays wrapped in tin foil. Anyone have advice about whether I should freeze this now...