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I bought this one. Works good. For some reason I suck at making them by hand. Everything leaks out. http://www.stufz.net/purchase-a-stufz-ultimate-stuffed-burger-maker

I'd just do a high temp burn to get her all tuned up.

Feel like I haven't had time to post in months. Anyhow, had to cook some ribs for my buddy's annual bash, figured I'd treat myself to a pizza for my troubles. Slaving over ribs: When those were done, I enjoyed a pizza for myself: And in the end I was spent.

Looks phenomenal. I'll certainly be copying your methods.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Diaz: Below is a picture of the 22 v 18. Go with the 22, you will regret not getting it if you go with the 18. The saucer is used for...

I hope there's a cup holder on that thing, and I love the "WSM" sponsorship on the back of the seat. ...Great cook.

Heavenly.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: I'm a no water guy. Spring has sprung so why would you use boiling water, warm, maybe hot if it's really cold out but boiling water sounds...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: But doesn't that only get your pan way less than 1/2 way full? I was under the impression for a long cook that you want the pan filled...

I usee a big jug or a watering can. can

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: ]rip-offs are good! looks terrific! </div></BLOCKQUOTE> As they say, imitation is the best form of flattery.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Tom. I don't wait.. I do the MM and immediately load the meat as soon as I place the smoke-wood on top of the un-lit, the lit goes on-top. Tim...

Made some Gyros for lunch, and then Chicken Cordon Bleu for dinner: ...and then it rained. *disclosure, I completely ripped off the method of skewering the meat I noted that Wolgast used.

crispiness of skin is usually related to temp you cooked @. Boost up your temp and you skin will be nice & crispy.

****, those things are massive. nice work.

Yup, Alan is right on point. There was a slight learning curve to figure out exactly the best method. However, once that was over with, the results were pretty solid. I give this product a thumbs up. Did some ground turkey burgers:

You certainly don't need an ATC. I use one out of laziness, but it's not mandatory. I'd say the biggest thing you're going to want to watch out for is having temps blast through your target temp. When I used to use water it would take considerable time for the cooker to get up to temp, but...

12lb. butt is pretty big, I don't think you'll have luck at Costco either. I've never seen a 10+ lb. butt there before. For a piece that big, you might have to go to butcher, or talk to someone in the butcher department at Byerlys.

I haven't heard of people putting foil over the water & sealing it in. Most people on here don't use water at all, and I only foil the whole pan to keep it from getting gross with drippings.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: But Jeff, it's made in the USA, for a change, includes shipping, and in the video the burgers went onto a Weber If we ate a lot of burgers...