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Tent the blower with foil. Just before the last few turns of the wing nut, shove the edge of some foil in, tighten the wing nut & tent the blower kinda loosely.

Sounds complex. On a cool day I put about five hot coals in the WSM. fill the water pan with ice & water & that's it. You gotta add a briq every hour or so. Well, that's what I used to do. Now I use a ProQ cold smoker.

Get a good pair of insulated rubber gloves. The butt will be quite warm when you pull it. The gloves are also handy for taking meat off the smoker.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud: Or you could try this - http://www.youtube.com/watch?v=8V53P2m2peU </div></BLOCKQUOTE> I **** sure wouldn't use a weed burner on my deck!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig hess: If your parents house is 3 hours away (no traffic?), you should be ok to wrap them in foil, then a towel, place them in a cooler, and pull...

Here is the link : http://virtualweberbullet.com/pork4.html Google: Bear Paw Meat Handler Forks You can probably find them locally.

Last weekend I did Chris Allingham's high-heat method. I'd recommend that if you don't have 12 hrs to cook. I'll see if I can find a link. I pull all the pork while it's hot (30-60 min's after it comes off the smoker). Buy some Bear Paws. You'll be glad you did.

For the tenderness see this thread. It might help. Basically, 225° for a long time works for me.

I use Meathead's method. I cut the butt into sections & disperse the meat among the two cooking grates of my WSM.

I would not move food from one rack to another. I have a lot of experience with the WSM 18. I do six racks of ribs all the time. I put a probe in the thinnest rib on the bottom rack & one likewise in the top. They are usually pretty close in their measure but there are a lot of factors that...

Big Stuff Barbecue 733 E Main St Cottage Grove, OR 97424

I used to homebrew but with all the microbrews popping up I quit. My favorite beer is Moylans IPA. My everyday drinking beer is Bridgeport's Hop Czar. I also keep some Macallan 12 yo scotch & Cohiba cigars handy :-)

One thing to keep in mind with the Stoker. It's not a wireless system right out of the box. You need a network connection(wifi is easiest). Then you need either a wireless router or a wireless gaming adapter to connect the Stoker to your network. The way mine is setup (wifi with wireless...

Here's my Rib Rub recipe. It has served me well. This is for "one batch", which easily coats two racks of St Louis cut ribs. I make up a huge batch at once and keep it in an airtight container and dispense what I need per cook. I used this rub on 40#'s of pork butt this weekend and it came out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: Brian the stoker will get your cooker up to temperature much quicker than just a plain old WSM with none of them new fangled attachments...

On Saturday I cooked 2 shoulders, total weight before fat trim was 40 lbs. I filled the charcoal ring (Stubbs), tossed on 2 fist sized hickory chunks then dumped two half full chimneys of ash white briquettes on top. Every 2 hrs I tossed in more hickory & topped off the water pan. Kept fire at...

So, nobody tosses their grates in the dishwasher??

I sell ribs to my coworkers quite routinely. I don't make much money. I basically end up with free food. I keep a spreadsheet & report the income but I don't have a permit or anything. I'm a lot more careful about the process now though. I do all the prep work in my garage (I.e. I don't have raw...

I just love having the Stoker on my WSM.  I'm out running errands & besides being able to monitor the status via the web interface, I get status updates via twitter every 30 min's. 

I bought some Butcher and Packer Cherry Sawdust. I would not stay lit. I saw somewhere a suggestion to bake the chips in the oven at 170 for an hour to make sure that they were dry. That didn't help. Hmmm... So, I tossed the baked chips into an old coffee grinder & tried again. Voila‘. It's...