Recent content by Scott G.

David, Personally, I prefer more bite too, so you get a nice clean bite off the bone, but not too chewy. When I cook spares, I foil them, but only for about an hour or so, not two hours.

On the way home from work, I stopped at Bruno's, a local grocery store here in Alabama. They usually just carry the ubiquitous Kingsford charcoal, but today I was walking down the aisle and froze. They had bags of a lump charcoal called Full Circle! They were selling it for about $7 for an 8.8...

Here is a link from the TVWB website to a good list of accessories: http://www.virtualweberbullet.com/accessories.html

You can also smoke, set, and pull the butt, and then refrigerate the pulled meat for a day or two. Then you can re-heat whenever you want, and it will taste like it was just pulled. You can add a little apple cider vinegar if it seems too dry.

I am lazy, so I just stick the clay saucer inside the water pan and foil the whole thing. Then when the cooking is done, I can just throw the foil away for easy clean-up.

When I cook brisket, I use lump and it works great. I use Wicked Good, which I got from a local BBQ supply store. I agree with the others that you started with too much lit coals. Try starting with about 1/4 of a chimney of lit lump. For longer cooks, if the temp starts to go down, you may...

A local supplier carries the V-rack by BGE. It looks pretty good, but I'm not sure I wanna spend $25. http://www.fredsmusicandbbq.com/Big_Green_Egg_Porcelin_...ert_for_p/bgevrp.htm

I think everyone should be able to choose their own handle orientation - horizontal, vertical, none at all

I'd say 1/2 rack per adult and 1/3 rack per kid. So that comes out to ummm..damn, nobody said there'd be math...5 racks? You might wanna cook a 6th in case you get a big eater or accidently drop one on the ground!

I attached two handles vertically on opposite sides, so I didnt have to drill any holes. I also installed two guru eyelets through the non-handle screw holes. Here is a picture of mine - you can see one of the handles and one of the eyelets...

Anbody see Bobby Flay do a pulled pork challenge against Lee Ann Whippen from Chesapeake VA? They actually used CBJs, so it was a fair contest. I wont ruin it for those that haven't seen it yet

You may want to avoid putting the raw chicken over the ribs to avoid cross-contamination. I use the 3-2-1 method on my spares, so when I cook chicken and ribs together, I put the ribs on first and wait to put the chicken on after foiling the ribs. Then I can put the chicken on top without worrying.

I've noticed that grocery stores are selling St Louis-style spare ribs packaged by companies like Hormel and Smithfield. I wouldn't mind not having to trim the ribs myself, if the quality was comparable. They don't seem much bigger than loin backs, but that might be just because the way they...

I thought the same thing when I ordered my eyelets, so I got the Tel-Tru thermometer too. I almost got the leather gloves and silver bullet cover, but I decided not to go overboard.

I have two eyelets in my WSM, and most of the time only use one of them for the two ET-73 probes. It's low-tech, but I stick a small twig in the other hole.