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My wife saw that episode last week as well, so she wants me to do the clod, but just wondering what the differences are between it and the chuck roll?

Throwing a party next weekend, and rather than the usual pork butt and brisket, I've been asked to do beef. Would appreciate any input on differences between doing a chuck roll or a shoulder clod. Does one taste particularly better than the other? Significant cost differences? I see that...

I make a couple of "chili packs" whenever I have leftover pork and brisket. I put in one pound of PP, and one pound of brisket, then vacuum seal. Then whenever I feel like making chili, I substitute the PP/brisket in place of the 2 pounds of stew meat. Good stuff!

Have you checked out the Increasing Cooking Capacity link? I use the BGE grid extender, and will be using it this weekend to do 4 butts and a brisket. I put the brisket on the bottom rack, then 2 butts on the top rack, and 2 more butts on the BGE rack up top. I've considered buying another...

My "normal" cooks is two butts over a packer brisket. Over the next 4 weeks, I'm going to need at least 6 butts and 2 briskets, so I'm wondering how many of each normally come in a case? Might see if I can buy a case of each from a wholesaler instead of a trip to the butcher. Also, how long...

Not sure if you are aware, but with the latest Stoker firmware, it will sound an alarm (and highlight in red) on your web browser if you are monitoring live Stoker data in your web browser. Wouldn't need your Perl script to page you in that case.

Steve, Make sure the butts aren't touching the pit probe. Grate temps will be a little lower than lid, but not 50 degrees. You could also clip your Stoker pit probe to your Tel-Tru if you are more comfortable going by lid temps. Also, keep that top vent at about 50% open. Makes it easier for...

Hopefully Porky will turn in more winning performances than IU

Bruce, Just FYI, I upgraded the software on my Stoker today and can still hit it (port 30000) from outside my network. I'm assuming you've set a static IP on the Stoker, and made sure you have your subnet mask correct?

I use port 30000 for mine, but I use my Linux server as the router.

I haven't upgraded my Stoker software yet (soon, soon). I'm assuming that since you are asking about hitting it from outside your local network that you can indeed hit it internally? I've had no problem hitting mine from outside my local net. It would seem to suggest that either your router...

Royal Oak is what I use as well. Works just fine with the WSM.

Yep, all lump and about 3 pieces of oak and 3 pieces of apple.

You might consider not using water in your water pan any longer. A couple sheets of crumpled foil in the pan, and then one sheet of foil to cover the entire pan, then light as usual. No sense in using charcoal to heat the water when your Guru will maintain the smoker temp for you from now on.

Michael, I did 35 pounds of butt and a 12 pound packer all in the same smoker 2 weekends ago. No water in the pan, and 230 grate. Put the brisket on the bottom rack, then 2 butts on top rack, and a BGE grid extender on top with 2 more butts. All came out fine at about 18 hours. Again, with...

Probably tough to do at this point, but go with an empty pan. You have enough mass of meat on there that I think you could go with an empty pan. Couple of crumpled sheets of foil, then one layer to wrap it and catch the grease. Might even bring your lower grate temp up just a touch, which...

Don't suppose anyone knows where I could get WG, or something other than RO lump around the Indianapolis area? Don't get me wrong, I like RO lump considerably better than Kingsford, especially for the reduction in ash, but I'd also like to try some of these higher end lumps that I read about...

You could get the Big Green Egg grid extender mentioned in the "increasing capacity" section of TVWB. I just purchased one a couple of weeks ago and used it when I did 2 trays of ABTs recently. That would allow you 2 briskets up top, plus the one on the bottom.

A recent similar discussion can be found here In short, you could do 3 per rack and stand them in a triangle/pyramid. Given the amount of pork butt that will be in there, I'd also consider cooking with an empty water pan. Crumple up 3 sheets of foil, then unfold and lay them in the empty...

With Kingsford you also need to be aware of ash build up. Your fire could be smothering in ash. Take a rubber mallet and tap the legs and/or charcoal bowl to give the ash a chance to fall through the bottom grate and expose the remaining charcoal to air where it will fire up again.