Recent content by Matty H

I once bought a picnic that was labeled wrong at Walmart, as a boston butt. I quickly realized as soon as I opened the package that it was a picnic roast and not a boston butt. Went with it anyway, cant remember the size but it was at least 10lbs. It took a solid 20 hours to get to 203 with a...

I would wrap them w/ foil and ride it out, your stuck in the stall. Keep in mind you got 4 hunks of meat absorbing the heat, and wind/cold absorbing heat... its natural to use more coal then say 1 butt on an 80 degree sunny day. Just curious, I pull my butts at internal temp of 203-204, and...

Try storing it with the middle section upside down, this way water runs off the side, like it would on the kettle. It made a big difference for me.

My good friend made a youtube video on his page of him cooking a filet mignon on top of a starter chimney. Here is the link: https://youtu.be/71QNWHwXnic Check out his channel, Raleighsmoke he has alot of good WSM videos - - - Updated - - - trying to embed the video in the message, idk...

3 butts should take the same amount of time as 1. I have done up to 4 at once, and it seems to take just the same time as 1. I usually end up adding more coal, around 10 hours. And I use a full water pan . Good Luck

I cooked cedar planked salmon last night on my kettle for the first time ever. I marinated the fish in italian dressing for a few hours, at the same time soaked the cedar plank in water for a few hours. I used Royal Oak lump, set it up for indirect heat. Once the coals were rolling, I placed...

My folks have a propane Wilmington Grill, http://www.wilmingtongrill.com/classic.htm Which basically is a gas grill, but has a huge solid heat deflector between the burner and the grates. I have cooked many shoulders and standing rib roasts on it. I see no reason you cant do it on your grill.

I usually cook 3-4 8-10 pound shoulders at a time, on my 18, you'll be fine. Trim as much fat off as you can, (All it does is make a mess in your water pan if you leave it, and there is plenty of fat in the meat to render and add flavor). Lather the meat in what ever binder you want... I've...

Here is a great youtube video by good buddy made. He has a lot of other good videos on WSM check it out: https://www.youtube.com/watch?v=MtcHODZ8g1U&t=40s

https://tvwbb.com/showthread.php?67248-Boneless-Leg-of-Lamb

I would recommend getting some mint jelly to eat it with. Adds a good flavor. I smoked a leg of lamb on my wsm last year. If you look in the recipe section I listed all that I did. It came out pretty good. Definitely keep it on the medium rare side of things. It is a very tender meat so...

Was the last photo of the Brighton Pier?

On New Years Eve I did about a 10lb prime rib for me and the wife, and 2 other couples that came over. In the morning, I got the smoke rolling and meat put on. Sat down for breakfast, was eating eggs and bacon with my wife, half way through the meal I bite down and snap...that doesnt feel...

might I suggest next time, give yourself plenty of time. I put two boston butts about 10lb each on the wsm at 7:30 am, and they were not done until 9:30 pm. Maintained 225-240 on my pit, around 330-4 the temp started dropping so I added some coals. Eventually the butts hit the stall, where...

Smoked 2 butts, and had alot of extra meat. I decided to follow my friends youtube video recipe and make a big pot of Brunswick Stew. The recipe on this video will fill 2 4 quart pots almost all the way. I used a large 5 gallon pot that I ususally use to steam oysters with, and it about...