Search results

I hope it turned out ok. Things like this happen. It's disappointing to me when I do things like this. Happy Thanksgiving.

Thank y'all for the info. I found out they are going to be serving side dishes like potato salad and baked beans as well. I think I'll do 8 butts and call it good. I'm a little nervous about cooking this much meat at one time but also really excited about the challenge. Thank you for your info...

I had that happen to me once but I was only doing a couple hour cook. The only issue you might have is not getting the air circulated under your coals. I hope it works out for you though. Happy Thanksgiving.

Dean, thanks for the link. Very interesting info.

Thanks guys. I didn't know if I should plan on cooking more.

Hey guys, I apologize if this is in the wrong place but I have a question. I've been asked to cook boston butts for around 200 people. My question is how many butts would you suggest cooking? I've never even considered cooking for that many. I'm guessing I can do around 8 at a time on my 22.5"...

Mine doesn't look that bad. I do have leakage around the lid. The problem I'm having is holding temp. My temp fluctuates a good bit. I got a BBQ Guru DigiQ DX2 so maybe that will help.

You're very welcome. I may give the Cajun Bandit door a try.

Great! Thank you.

Where do you get it? Can I get it at Lowe's? My WSM leaks like a sifter. I've bent, shaped and all but welded it lol.

It may not be Harry's rig. I could be wrong about that. If I am I do apologize.

Finally remembered where I saw it. It was on the VWB facebook page. I'll try to include a link. https://www.facebook.com/photo.php?fbid=10150165337910013&set=pb.10150127980600013.-2207520000.1383856394.&type=3&theater

I saw some pics of Harry Soo using what looked like blue painter's tape to seal up his WSM. Has anyone tried this?

Thank y'all very much for your time and input.

Thank you for the reply. One reason I'm gonna cook tomorrow is I have some rubs and sauces that I want to compare. I think I'll do as you suggested and rub them an hour or so in advance.

What is everyone's opinion on rubbing ribs ,say, 24 hours or so before cooking? I'm gonna do a couple racks of baby backs tomorrow after work and thought about prepping and rubbing them tonight and letting them sit til tomorrow evening. I didn't know if there was any advantage.

Thanks guys. I'm gonna go for it.

This may be a dumb question but is it possible to make jerkey on a 22.5" WSM? I live in Mississippi so getting deer meat or "venison" as it's called north of the Mason Dixon line is NO problem. I've never made jerkey and don't know anything about it so figured I'd give er a shot.

ok, well thanks anyway

That's essentially how the old guys cooked. They put the coals right under the pork and it turns out great. Many believe that the pork fat hitting the coals contributes to the authentic BBQ flavor.