Recent content by Scott Underwood

I picked up a new in box WSM 14.5" today at Wal-Mart. I have an 18.5" but couldn't pass up a 14.5" for $90. So get out there and check the clearance aisle at your local Wal-Mart.

I would give an overnight cook a go. If you follow the Renowned Mr. Brown recipe/times you'll do fine. You'll probably lose some sleep on your first few but the results are worth it. http://virtualweberbullet.com/pork2.html (I don't do the mop in the recipe, btw) I typically start getting...

I usually start getting things ready to go at 10pm and put them on at 11pm and they are usually ready around 4 or 5pm. I usually always take them off . . . foil and put in a cooler with a towel under and on top and they stay hot for 2 hours easily . . . I usually cook two 6.5 to 7.5 pound butts...

For pulled pork I typically go with Blues Hog Red . . . a vinegar based sauce hits pulled pork just right.

Blue's Hog Original is my favorite and a great base sauce for improving. Blue's Hog Tennessee Red is great on Pulled Pork sandwiches.

My bbq so far turns out better without a stoker . . . so far but I'm still getting used to it. I only use it on overnight cooks, not for ribs/short cooks. I like technology so it's more of a toy for me but it is great monitoring your pit/meat from inside or even when you're away from the...

One other quick thing about baby backs that I ran into today for the first time. If you have one that is quite a bit thicker on one end trim off the excess so it's about the same thickness all the way across. Rub and throw that on the smoker as well it will be done in an hour or so and you can...

no problem . . . let us know how it goes . . . They should be ready in 4 to 5 hours . . . Keep the WSM around 225 for the first three hours, then open the vents slightly to get it up to 250 to 275 for the last hour or two. Use the bend/tear test to check when they are ready. Then you can...

Sounds like throwing on the charcoal may have choked it off. For overnight cooks I use the recipe with great results. http://virtualweberbullet.com/pork2.html Except I use the minion method, I have had to add some hot coals in the morning to keep it going, I will toss in a few unlit coals...

Hey, no pressure. Are you fixing baby back ribs or spare ribs? I typically follow this recipe and baby backs turn out great. http://virtualweberbullet.com/rib1.html I would recommend all apple chunks (not soaked in water) for your cook. For spares you can use the same recipe but they will...

6 chunks is probably good for a butt, you won't always see smoke that far into the cook. A little less smoke is better than too much. I recommend sticking with fruit woods as well it's harder to over smoke with apple where as if you put in 6 chunks of hickory/mesquite you can get a bitter...

For overnight cooks I usually use water in the pan with good results. For time my cooks usually go right around 17 hours for 2 to 4 butts that's at around 225 to 250. I pull them off at 190 and foil them and place them in a cooler for 1 to 4 hours and pull the first one just before time to...

Blues Hog Original as a glaze on Ribs Blues Hog Carolina Red on Pulled Pork Bone Suckin' BBQ Sauce Original Flavor is a good all around sauce.

I don't use oven cleaner or other chemicals on mine. I'm a fan of no lighter fluid/oil based products being in a pit though. Typically I'll wash the water pan and grates with dish soap. The outside with soap and water. I'll let the grates soak if they are tough to clean. The inside so far...

I would recommend the weber chimney, they work well and seem to last longer. I use a few paper towels with canola oil poured in the middle to get the chimney started using a standard long grill lighter. I usually light the chimney on my second grill. Some heavy gloves for dumping the...