Recent content by Terrell M

Keri, Thanks for the post. I'm doing a pork butt Wednesday night for an office lunch on Thursday. Wasn't sure if it would hold the heat for five hours. Going to try the cooler technique minus the polar fleece. Doing my second brisket this weekend as you did yours. I believe this is Jim...

Denny, I drilled a hole through the lid vent rivet as described in this site. I am pleased the results. A word of caution. If you do this use a sharp 5/32" steel bit since the rivet is quite tough. It is also important to use a piece of rubber inner tube when drilling to prevent the rivet...

Steve, I tried this recipe yesterday with pulled pork and really enjoyed the sauce. Very nice balance of ingredients and not too vingery as other sauces I've tried. Just what I've been lookig for. This recipe was much better than the Vaunted Vinegar Sauce listed in Smoke and Spice. Will...

Doug, I was shocked to see a hardware store with so much BBQ stuff. An Ace hardware at that. Just want I've been looking for. Thanks! Steve, Got your recipe for the Lexington sauce. Giving it a try tomorrow. Got all the ingredients in the pantry. Just got back from Sav-A-Center where my...

I plan to provide our office with some pulled pork next week at our Christmas party/lucheon. I am going to do an overnight cook and foil the butts in the morning and then hold in a ice chest until the party. Looking at at five hours from when the butts come out of the WSM to being pulled at...

Doug Thanks for the tip. This VWBB is awesome!!!!

Hickory and Mesquite chunks and chips are commonly found at your local grocery or hardware. I've found a variety of other wood chunks such as apple, cherry, oak, and sugar maple on ebay. I have looked everywhere in my neck of the woods for these special woods without any luck.

I used two chunks of sugar maple on my Thanksgiving turkey and was pleasantly surprised. The turkey had a mild smoke flavor which the family loved. Got smoke for only about an hour but this was enough. I agree with the other members that less is better when smoking poultry.

Doug, I had a similar circustance this past week with a 12lb bird. Ran a dry pan and two chimneys of charcoal. My WSM hit 310 and settled out at 300 with all vents wide open. I thought about transferring the bird to the oven but decided to let her smoke. Did a temperature check at 2 3/4...