Recent content by Rodgers S

Dave, The biggest that I have cooked was 14 lbs. However, here is a thread showing where someone did a 28 lb turkey. I have not been on here in a good while because of other activities. If this URL does not work, then go to somewhere around page 13 of this forum, depending on the number of...

Shawn: Initially, I could not even imagine 32" in length for the brisket...the shoehorn pic says it all. That is a huge piece of meat. It will last a long time...but maybe you could even take some to work.

Ron W., Try this link. Grate Temperature If it does not work then do a search on this site for "grate temperature", scroll down and there is a topic "Temperature Differential Between the Lid and Cooking Grate". I really have not figured out how to post with a link. Hope this help. Rodgers.

Don C: Great pics. Bill Hayes: The emblem under your name switches from the "Buffalo Bills" to "Washington Redskins". Did not know there were skins fans in that part of the country. I thought people loved "America's team" (Dallas Cowboys). Anyways my next door neighbor is a cowboys...

Mike: Great pics. How far is that from where you live? Was there one person per WSM, or how many were in attendance?

I am sensitive to salt. I don't care how much salt is called for in a rub, I will always use less salt except if I am using sea or Kosher salt. If I used seasoned salt, I will use much less of the other salt called for in the recipe. Rodgers

I enjoy the ease at which the bone comes out after that long cook. Awesome. Rodgers

Bob and Bruce; Thanks for the info provided on Susan's question about the mustard. I was wondering the same thing. I did a butt a few weeks ago and at the last minute decided not to use mustard since I don't like mustard all that much. Rodgers

Jim M.B.; It was quite breezy around here yesterday also. I used the MM and did not do anything to protect the WSM from the wind and I had to refill with charcoal. I started at 10:00a.m. and finished up at 7:00p.m. I may have done something wrong, but I know from previous times that I would...

Stone, Since the point is thicker than the flat; the probe should go in the flat since it will get to your desired temperature quicker. I have read where some separate the point and flat; depending on preference. At the beginning, or when the flat gets to the desired temperature.

Brian, [I smoked butts on friday/saturday, cheese yesterday and now I have 11 racks on the smoker for today.] When you say smoker are you talking WSM or something else? If WSM how did you get 11 racks on it? Rodgers

Robert: Welcome to TVWBB. I will try and do a link. However, if the link does not work, do a search on iodized salt. What I remember reading was that it will leave a streak in certain meats... Well the link did not work. I have to practice on using links. But do the search and you will find...

Gary, For what it's worth, I bought some Colgate toothpaste that contained Eucalyptus. It is very defined in the toothpaste. I don't think I would like it for charcoal.

Bob D; Just curious as to how many you plan to feed and the rest of your menu.

William: You have a lot of fortitude for your first butt of 14 lbs. I did my first butt a little over a week ago, and it weighed in at 4.6 lbs. I started shortly after noon, and around 9:00p.m. the internal temperature was slightly above 160 degrees. I pulled it off, foiled and transferred to...