Recent content by Steve Gervais

I know this is a little late for the OP But maybe it can help somebody else out in the future. I have heard some pretty good things about Ellis Island Casino & Brewery from a couple friends. I have no Idea how the ribs and chicken are prepared, my guess is not smoked but I haven't a clue...

TY, Todd Just thought I would see a lil more dark bark with all that sugar. My temps have been running right around 250ish at the dome. The smaller butt I stuck (with the probe) from the bottom is reading 162 now. I used, Chris Lilly's Six-time World Championship Pork Shoulder rub, doubled...

.. Time for a little nap me thinks.. Dome temp has settled into 255 so I should be good for an hr or 2 Bottom butts on top

One more try.. Not how I wanted to show these.. Butt.. lol. Thought they might have more bark for 6.5hrs. Top rack before the switch http://img66.imageshack.us/my.php?image=campingandq061qr9.jpg Bottom butts on top.

Not to crazy with the color of these after 6.5 hrs. Pictures, failed..

Just checked the temp after the spike and it fell to 220 after I shut down the vents. The 2 I closed I opened up 100% and I will check where the WSM is at in about 15 mins. Lmao, actually this might be a good time to switch racks and stick one of the smaller butts from the bottom and see what...

Hi Benash! Your post now, Kevin's and Rick's has giving me a pick me up for sure to turn out some good chicken yet. Almost to the point of fool proof with they way you have all described your chicken techniques and cooks for me. I have always wanted to do the Roadside Chicken and this seems...

WSM is chugging along without a hiccup along with me. Amazing how set and forget this cooker is. Very relaxing night with a faint hint of smoke drifting in form time to time with the swirling wind. Weather looks to be all down hill after tomorrow evening. Just glad the rain stayed south...

j biesinger, Wonder if freezing the bacon, cutting it, then laying it out on top would make it easier to separate the pieces to form a layer.? Not sure if it would take the bacon longer to get cooking going on frozen tho? Can't imagine it would to much.. I will try one that way, and one with...

Beer thirty for sure......

Butts are finally on! Had a heck of a time trying to squeeze 2 butts on a rack. It's darn windy out there so I cut the WSM box I had in the garage to form a half arse wind block. Hope no ashes fall out

Kevin, Thank you so much AGAIN for the detailed and informative help. I'm going to go with the chicken bath with qtrs, split. Just have to decide if I want to marinade. I do have a bottle of Mojo Criollo and Wishbown Zesty Italian. Would you consider either of those two suitable? I read on one...

Thanks a million for all the help! I now feel pretty confident with doing all four butts at once tonight. I went shopping for supplies and to pick up the Butts this afternoon.. I asked about the case of thighs and those are a no go now. Chickens qtrs (.59c a lb), bone in breast (.89lb)...

Bryan, I did notice by your pictures it didn't look like you used any pulled pork. And I will also go the cooked bacon route. Do you only use a 1/4# of bacon like the recipe calls for? Seems like I can never have enough bacon and might up it a bit. I just got back from the Spice House. 40...

I will be cooking (I really didn't want this responsibility since I have only had the smoker 2 weeks) for my wife's, friend, fathers retirement party picnic. I'm in charge of the 2 meats and 40 hot dogs for roughly 75 people- 15/20 being children. There is going to be a lot of sides and snacks...