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never tried it, but it sounds good!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: You could also just get a grate for the 18.5 and a couple of bricks to hold it up. I used to do that before I had a grate extender...

thats kind of cool george and i like that. there are a lot of things from childhood that we just keep with us. i think its great. for me.... i do regular white buns for the little ones... we use honey butter buns, or the bakery section wheat buns, or the bakery sandwich/burger buns. it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: You could buy a Grate Extender or you could get another kettle on CL for $20 or just invest in a 26'r. </div></BLOCKQUOTE> lol....i am...

i have seen those.... i am thinking of something like that but with more space.... not so much the crescent shape would probably give more room.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R: Hey Becky. You rooting for UK. Duck and running </div></BLOCKQUOTE> lol.... actually im a transplant to this area.... i come from way down...

thanks for starting this thread.... i was just thinking about the same thing today. personally, i cant make anything, but there is someone on CL here that makes racks for the longer grills and i am wanting to ask him if he has ever made anything for a kettle.

so... i need to keep practicing at butts. so found a 9lber, i didnt want to split it, but because of time constraints i had to. no fancy rubs here... im not trying to make some outtat-this-world rub. i am trying to learn my way around actually cooking and temps. they went on at 9 am...

thanks for all the input. again.... i am really learning all of this right now and it is a major help all the info and opinions that everyone has. sooo.... foiling. you foil midcook if you want to speed up the cooking process. you foil when you pull it at 180, wrap it up and let it rest to...

thanks george. my daughter was actually just asking if i could make it where it could be sliced next time. thanks for answering my next question. i pulled it and it is super tender.... and really moist. this one was better than my first. fun practice

they certainly "feel" done. and are above 190. so then i didnt have to foil them? i feel so inexperienced. ugh.

"practicing" with another butt today. i would say it went better. havent pulled it yet, it is resting. i wrapped it in foil then a towel and now in the microwave. had a 9lb butt... cut in half. put them on at 9am. with about 15 unlit. lid temp was about 250. at 11am, i had an...

i put it on at 9am this morning..... its been chugging along all day. i have been really good about not opening it. i actually had an emergency and had to leave, so at about 11am i opened it up and loaded it up some more.... then left. got back at two and it is still going. havent peeked...

my first one was high heat..... and i was hoping to try something low and slow. i just dont know if i can fit it in my schedule. i was going try one tomorrow..... it is now pouring outside! hopefully it clears up by morning. i think i might cut it in half. and i want to try it without a...

i hear ya on yearning for one russell.... i actually think i found one on CL and am anxiously waiting for a reply.

nice.... i'll send you my address.

i discovered flat irons about a year ago..... after the ribeye.... its my favorite steak.

chicken looks super moist. i hear ya' about the gargantuan sized cb.... when i buy them i try to look for the smaller ones, but they are all crazy huge. a few weeks ago i bought some bananas and one of them was at least 12 inches long!

i thought about that. read up on it and considered doing that. just didnt know if that would get my membership here revoked..... seriously though.... that sounds like a good idea as well. how many hours does it need to be on to get a good smoke flavor?

ha.... never thought about cutting it in half! lol if i cut it, i could put it on tomorrow morning and it should be done by 4pm. i would be smoking on a kettle.... and it is not on my deck right now. i dont know why i didnt think of cutting it in half. i am pressed for time all week and...