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The Saints played Sunday in the first preseason game! My friend Maggie who owns a bar & grill often has outside tailgates for the Saints games with food beer & a outside big screen on her bars patio. I volunteered to cook 2 butts for the tailgate on site for the first game. She called last nite...

Porceloin coated metal is very corrosion & heat resistant ( think WSM) However at extreme heat the differential expansion between the porceloin coating & the steel can cause micocracks & lead to failure. Think porceloin coated flavorizer bars! On the grate at moderate temps ( below 450F ) its ok...

I agree.

Amazon has the IMUSA for $24. If you buy with the gold smokey joe through tvwbb shipping is free http://www.amazon.com/exec/obi...V4M/thevirtualweberb

6 lb fresh butt Mustard slather with homemade rub. Pecan chunks with Royal Oak . Cooker runs 225-250F for 8 hours &ulled between 195-200F & panned for 1 hour.

They are both accurate,just measuring different places in the cooker! There can be a lot of difference between the temps 2 in from the side wall of lid & in center of cooking grid protected underneath with heat diffuser.

Pork loin is a lean meat, I brine for 4-6 hours & find it helps. (simple 4/4/4 brine , 4 cups water,1/4 cup kosher salt,1/4 cup sugar) I cook loins to about 135-140F & rest .

Like many of you I'm a 60 y/o overgrown kid & like my toys  I've been using a $10 accurite probe thermometer for smoking, actually works good & a new thermometer is cheaper than most replacement probes. A friend got the igrill about 3 months ago & loves it. Well I was looking at things I...

Had planned on cooking a brisket for mothers day lunch, but it's raining all day today. Rain is supposed to stop easily morning hours Sunday. I'd like to put my 13/lb whole brisket on at 7:00AM & serve @ 7:PM Sunday. Recs on temp & when you would pan or foil.

Looks like inside loins (tenderloin ) by the size. Deer ,being so lean , gets tough if overcooked. I usually partially cook the bacon, & if stuffing a loin , completely cook the stuffing.

Vince I think people are confused ? Did you mean container to store unlit charcoal ( bin ) or to hold lit charcoal ( basket)

Charcoal cost is a minor part of cooking. On sale I'll buy for $0.20- $0.25/ lb. Do you need the room? My 18 WSM will cook 7 chickens, or 5 butts , or 2 briskets, or a lot of racks of BB ribs.

You know you're a redneck if you brine a turkey in your hunting cooler/stool. Actually works great

A charcoal basket & a couple bricks will allow you adjust the charcoal for smaller cooking area's. Let's you grill a few burgers with 1-2 lbs charcoal of allows you to indirect smoke,

11ft. Patio umbrella , best $99 I've spent. First lasted 7 years, wind ate it. Second on 2nd season. Big enough to drag a cooker under, supplies shade a great idea. In in bad weather, I'd smoke for 6 hrs, pan & finish in oven inside!

In the future rethink your procedure of "burning off" your grates after each cook, that's why yours burn out.

I've taken to using the pans topped with HD foil, easier to use,reusable ( a few times) Not as messy, dual use as serving pans.

Pork prices were up considerably in 2011, but have been somewhat lower so far in 2012. Lowest price locally on fresh trimmed has been $1.39 I usually use oak because I can get unlimited amounts for free!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaveB: A while back we were talking about walnut for smoke wood. I smoked up a chicken and 8 slabs, low and slow with straight walnut. It was very good...

Great Cook! You're a brave man to cook in the snow.