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A friend asked to borrow my WSM this weekend for a party. He was hoping to cook a butt and a turkey. Is this a good idea? I generally aim for about 250F at the lid for pork. If he's willing to live with rubbery turkey skin would the same temp or a little higher work? I suggested an...

I assume you're aware of the BBQ Guru's smoke jacket? www.thebbqguru.com/silver_bullet.htm It looks like you would need to put a vent in the top if you don't have the BBQ Guru forced draft. On a similar note I was just searching for a retail source of fireproof fabric. I have a crazy idea for...

Food For Less (Ralphs' downscale store) had twin packs of "boneless pork shoulder" for $0.99 a couple weeks ago. Average weight was about 15 pounds for the two pack. I wish I could find some good all-natural free range organic pork for under $3/lb.

Woo Hoo! A real live butcher shop! I will check it out.

I was referring to adding water to a hot, dry pan on a cooker full of meat. Ever since going with the Brinkman pan I have filled it before adding meat. With the Minion startup method the whole cooker is pretty cool right at first when I fill the pan and put the meat on. I don't think I had to...

I just read elsewhere that Costco uses butts to make their "Boneless country style ribs", and that you can ask the butcher for a whole butt. Anybody done this? I had just assumed they weren't available since butts aren't in the meat case.

You guys are great! I love it when I can avoid dumb mistakes. I was thinking 14 hours as being plenty of time- glad I asked. I'll plan on 18 hours cooking and if they aren't cooking fast enough I can always foil the two we're going to eat at the party. Regarding initial temps my first few...

Okay it shows what a pork newbie I am. I just realized that the wonderful pork "butt" I cooked a few weeks ago was actually a Picnic! It was sure good using the Reknowned Mr. Brown recipe here though. My next project will be to do real butts and I figured to fill the smoker up. Four butts...

How about double bagging with ziplocks? I'd rather my wife see me going though a lot of ziplocks before I broach the subject of another gadget.

Being a California boy I have never experienced pulled pork until I made it myself a few weeks ago (Mr. Brown). Like to have died and gone to heaven In addition to the great taste and texture, it's dirt cheap compared to my previous bbq favorite- baby backs. Now I'm thinking that if one butt...

We love the quality (and lack of additives/hormones, etc) at Whole Foods but their prices aren't cheap. I was just at Smart and Final yesterday and saw they had bone-in pork butts for $1.15/lb. Baby backs were 3.75. Don't remember prices on brisket but they had good stock. All were Farmer...

So far I've been happy using Kingsford in the WSM. I would like to try hardwood briquettes if I could find a reasonably priced (local) source. Any suggestions, should I try lump, or just stick with "K"? Thanks

I live in Long Beach. Are there any secret meat markets that I don't know about? It seems like the supermarkets aren't the best place to find a good selection of meats for low and slow. Smart&Final has brisket and baby backs, Costco has a few things, but I'm hoping for more sources. Thanks

Okay, first cook is done. Be aware that this was my first time using the WSM, my first time ever cooking "low and slow", and my first time ever cooking ribs. I tried to follow the BRITU instructions but didn't quite make it. 1- Not enough rub. Really, the instructions made such a point of...

I got home yesterday to find a big box from Amazon! Assembly was pretty easy. There are a couple defects though. The rim of the bottom section has an area where the outer layer of enamel came off. It looked okay but when I put my hand on it some enamel flaked off. It appears that the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Konrad Haskins: The fastest thing to do would be a chicken. <HR></BLOCKQUOTE>Actually, I had read that on this site. It's just that IMO chicken isn't as yummy as some other items. I guess I have time...

What should I try first? My wife gave me a WSM for my birthday which was last week. She ordered it a week in advance but it finally shipped ten days after the order was placed. Amazon finally shipped it last Friday so it should be here sometime this week. I want to do my first cook this...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: in another thread ... Other than a rib roast or a prime rib, (brisket)it's the only cut of beef to do on the WSM-- ... <HR></BLOCKQUOTE>Tri-tip (Common name here in California) is the end of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dave Lewis: ...During my overnight cooks, I usually don't sleep very well anyway, so I invariably get up to check temps and while I'm at add water if needed. <HR></BLOCKQUOTE>That was one of my original...

Not trying to seem like the clueless new guy, but I am. Background- I love BBQ, but have only been grilling up to now. Hope to have a WSM within 2 weeks, since if I don't get one for my birthday I'll just buy it myself. I've read lots on this web page plus the big KC BBQ Forum. I have...