Recent content by Steve Gresham

A "Fattie" is a roll of sausage such as Jimmy Dean's rolled out flat (could be bulk sausage too), stuffed with just about anything you can think of, rolled back up and put on your smoker. Many wrap the sausage with bacon, others don't.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

I've got one of each. Only used the Big Boy once but it did use a bit more fuel. I assume this will be reduced when the gunk builds up and the temps stablize better. No regrets on getting the Big Boy though. Both are great.

I let mine go to 195 or so before I pull off the WSM. I let it rest for at least 90 minutes, longer if possible. It's done when the bone pulls right out clean.

Thank you Chris for all your work. It must be a chore to do all that investigative smoking for our benefit...

I did some pig candy yesterday and today. I also did 2 racks of bb ribs yesterday and am 2 hours into doing 2 more today. I'll be doing some fatties a little later and if the pig candy runs out I'll do more of that. Still have some pulled pork from last weekend so I'm covered there for lunch....

What Larry said!!! ^^^^^ That, to me, is the perfect way to do tri-tip.

Just under half should be fine to last the 6 hours or so for St. Louis ribs (3-2-1 method). Just be certain to not start the Minion with too many lit coals. Depending upon the weather 8-12 lit coals will prevent the temps from going too high and will also save fuel.

Gotta agree with at least 8 hours. I use the clay pot and this past weekend did 2 6.75 or so butts. Temp stabilized at about 230 in 45-60 minutes. Went to bed and about 6 hours later when I woke up it was at 223. Tapped the sides to drop ash and it went right back to 230 in no time. And...

I bought about 30 bags of the stuff last year from HD and loved it. I check everytime I go there but no luck. I'll be sending an email.

I had an 8.5 pounder take 23 hours a few weeks ago. It happens. In contrast I had a 9.5 pound brisket finish in 3-1/2 hours this weekend (190 degrees in the point). No plateau, no nothing... Temp at grate was a little high at 275 (couldn't get it down) but still, 3-1/2 hours blew me away...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm very interested in the extra length. </div></BLOCKQUOTE> Aren't we all....... On a serious note though, is one of the probes or inputs on the transmitter specifically...

Good day everyone, I have been using my WSM only for about 6 months now and have been hesitant to use the bottome grate because I'm not sure how much higher the temp will be down there. I have a Maverick and I guess I should see for myself, but I thought I could get better info here. I'd like...

Though I no longer live there, the O.C. is Orange County California. Not easy to find cooking wood there.