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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But that was a bad night, was too thirsty to worry about temp </div></BLOCKQUOTE> LOL. Been there! Thanks for all the advice, I may push off my start time a couple hours...

I'm doing 30+ lbs of pork butt for a big potluck tomorrow. I need to have it off the smoker and wrapped to take with me by 8:00 AM (in a hot cooler, with towels, etc.), and will be served at 12:00. Obviously I need it done sometime between 6-7:30 tomorrow morning. I generally figure 18-20...

Well I now know that I need to do four briskets, (cooking for 100+ people) so it looks like I am going to try to do them serially. As such, are there any worries about keeping the first two briskets from over-cooking while keeping them hot double-wrapped and resting in a cooler? Bill

I need to cook at least three and maybe four whole packer briskets this weekend. Any suggestions for doing this many with one WSM (I do have a Weber kettle, too). I will be doing them high temp. If it's only three briskets, I was thinking of trying to add another rack to the WSM, but if I...

I'm a big fan of roasted garlic and use it to flavor lots of different thngs . . . that said, I was wondering if anyone has tried to smoke a head of garlic. If so, how did it turn out? Normally I'll roast a head of garlic in a little tin-foil pouch in the oven at 350 for about an hour. But I...

I was facing a dilemma. I had agreed to provide pulled pork for the potluck lunch for my daughters' ski race team. It seemed like such a good idea when I made the offer, but as the day approached I started to get worried about how I was going to pull this off. I knew that I was going to...

Well, everything went great. I had to add fuel around 6:00 AM (about 1/2 a chimney of lit charcoal). At 1:00 they were at 190 and I took them off around 1:30; wrapped them in two layers of HD foil, and put them in a pre-warmed cooler. They stayed hot for the entire party (2-6:00), and pulled...

Twins win, Twins win . . . I guess I spoke too soon! Good night!

Thanks for the advice, everybody. I got them on at 7:00 tonight (just to be safe, especially since it's a cool night in the 50's). The temperature really didn't want to come up with that much cool meat going in at once. But its now 11:00, the Twins are in the bottom of the 12th, tied 5-5 with...

I'm doing 4 butts at once for the first time starting tonight. They are going to feed a lot of people for a graduation reception that starts at 2:00 tomorrow afternoon. The butts are all approximately 8 lbs pre-trimmed. In order for me to be safely done by 2:00, what time should I start them...

Did beer can chicken for dinner last night, then threw on two butts around 9:00; they are both holding at 170 degrees; and they have been moved to the bottom rack. Will be putting 5 slabs of ribs on at 10:00 and hope to be eating at 4:00. We should have 20 adults and an equal number of kids...

Ben--dude--that was frickin poetry. Well done. I would add a couple of things: The look on people's faces when they see a big, black, hunk of pork coming off your smoker; and the later look when they finally taste it. Especially for those of us who live north of the Mason-Dixon line, people...

I'm cooking for a larger group for next weekend and want to do ribs and butt to serve around 4:00. I was planning on starting the butts (assuming about 7-8 lbs for the butts) around 8:00 PM planning to have them go about 18 hours so they would come off around 2:00 the next afternoon, but have...

Sam: If you are looking for wood chunks in the twin Cities, you can get it at either Gerten's in Inver Grove, or Lyndale Garden Center in South Mpls/Richfield. I've bought at both places. i haven't paid attention to prices to know which was better, however. Bill

Ok guys, thanks to your inspiration, I built a small windscreen and now have my first butts on. http://web.mac.com/nd89sc88/iWeb/Site/Library.html I'll report the results tomorrow. Thanks, Bill

Thanks for the advice. I tried doing a search for windscreens and got a zillion hits but nothing on point. Can anyone point me to a simple set of plans. Keep in mind I'm the least handy person you have ever met (in other words, talk slow and use small words!). Thanks, Bill

I'm cooking my first butts tonight for dinner tomorrow. Each one was abut 7.5 lbs before being trimmed. I'm planning on getting started this evening around 7-8:00, hoping to serve tomorrow around 6:00 PM. I'm planning on cooking using Kingsford and the Minion method. I was figuring that I...

Good to see I'm not the only one from Minnesota on the board. As for smoke wood, I was able to buy it at Gerten's and also at Lyndale Garden Center. I guess I'll give Sam's another try when i'm having a big crowd, but when it's just for the family, I'll probably go back to Von Hanson's. They...

What are people's opinions on baby back ribs from Sam's Club? I just did my first racks and thought they weren't as meaty as what I was used to from one of the local butchers or the local grocery store (Von Hanson's Meats and Kowalski's). On the other hand they were alot cheaper: $3.76/lb vs...