Recent content by NickD

Just made my first batch of RS chicken for dinner on the gasser. Initially I cooked it over a medium/high heat, and then backed it off to low after about 10 minutes or so. The chicken was great, and the skin was delicious. Thanks for the recipe, Bryan! Nick

The butts turned out great! I put them on at 9:45 on Thursday evening, expecting them to be done sometime in the morning and then have to reheat them for dinner around 5:30. Even though I kept the temperatures between 225 and 250, the butts weren't done until 4:30 or 4:45 the next afternoon...

I just take the middle section off. I was cooking some butts yesterday and needed to add more coal. I had seen recommendations on here to add it with tongs through the access door, but it seemed like that would take forever with a chimney full of lit. As far as losing heat goes, when you...

Hey Chuck, I'll second the BRITU recipe. I tried it out for my first rib smoke a couple of weeks ago and everyone said they were the best ribs they'd ever eaten. Some people seem to think the rub is too salty, so you might consider cutting back on the salt a little bit. Nick

I was planning on using Kingsford comp (had a Costco coupon for them) with water in the pan, though I could probably be persuaded to go waterless and just foil the pan. I'd like to put the butts on around 10:30 or 11, then monitor the temps for a couple hours before hitting the sack. Using the...

Hello all! After a successful first spare rib smoke a couple of weeks ago, and then a repeat performance last weekend, (I think) I'm ready to try some pork butts. I picked up a twin pack of bone-in butts from Costco weighing 14 lbs. I haven't opened them yet, but they seem to be roughly the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by William Merritt: Welcome Nick, You did not mention if the wind was blowing or not. Just because vents are open does not really mean air is moving across...

Thanks for the great feedback and encouraging words. I guess I should clarify question 2. I did cook with water in the pan. My temps had been around 205-210 on the dome therm, but after 4 hours or so they started to drop to approximately 190-195 or so. I opened all the vents up (top vent was...

Hey Steve, I had some people over yesterday and whipped up a batch of sauce using your recipe. Everyone thought it was the best sauce they'd ever had. I cooked BRITU spares and let the guests compare this sauce with KC Masterpiece w/ honey (what BRITU calls for) and Famous Dave's Rich and...

Hello everyone! I just received a 18.5" last week after reading the great information about it on this site. I got a chance to fire it up on Sunday and try out some spare ribs. I had told my wife that I didn't want to make a big production out of the first cook in case the food didn't turn out...