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thanks guys, Timothy's method of double wrapping/cooler worked perfectly. The meat moved from 170 to 200 pretty quickly (a couple of hours), I took it off the wsm at 3pm, double wrapped and into the cooler (somehow I lost a sandwich size amount of meat and bark in the process), out of the...

thanks guys, I think I'm looking good, meat went on at midnight, it's noon and meat is at 170F. I'll double wrap, cover with towels, into cooler and should be good to go.

picnic shoulder

thanks len, you'd cut the pork shoulders in half? why? and how? there's a pretty big bone down the middle of the shoulder.

thanks timothy...if I hold the pork for four hours, I'd guess the temp will fall below 190, no? my experience is that's less than optimum for pulling...or do you think the double wrap will keep temp > 190? hey, I see you're from kalamazoo! I visited the school with my son but he ended up...

Hi, I'm cooking two 10-11 pound pork shoulders for a fundraising event. I have to be ready to serve the pulled pork at 8pm. I'm thinking about throwing the pork shoulders on at around 11pm tonight, cooking at 250F with a projected end time of around 4pm. But then I'd need to hold the pork for...

kevin, it's wonderful to see you post here again! best, jd

the saga continues! with Becky in college, my wife cooked with me and was in charge of dessert. In the week leading up to the competition, she cooked all manner of rice krispie treats, the best rendition had chopped, smoked bacon running through the treat and rich chocolate on top. At the last...

thanks bob, cut the ribs as you suggested, worked well for two racks. managed 2nd place for ribs.

thanks bob, that makes an awful lot of sense. In the past, I've cooked two racks to give my self a little leeway. Do you think two such racks will fit? on the bottom of an 18 inch wsm?

Hi, my wife and I are going to cook together for the first time in about a week. I typically create a ring with the ribs and use a skewer to keep them together. I practiced tonight, although the bone was straight when I started the cook, they were curved by the end of the cook. is that...

It was useful to have learned how to cook on the wsm without an atc but it's become an absolute necessity for me. It's a great help getting/keeping my wsm up to temp for high heat cooks and it prevents the occassional spectacular failure ("sorry family, the wsm ran out of fuel two hours ago...

lost track of this, should I toss in the garbage? tia,

thanks so two, two-inch diamater fender washers with a short bolt between them?

Hi, I removed my ignition system from my performer and how have about a two inch hole I'd like to cover. is there some sort of thermal tape I should use? other ideas? tia!

Hi, I'm embarrassingly unprepared to embark on one of these builds. I have screwdrivers, wrenches, pliers, a hammer and a drill. Seems like I have to cut the bottom out of a pot? also, how do these cook vs a wsm? tia,

It's been six years since I posted the OP, the years have flown by and Becky is now 18. She decided to write a number of college supplemental essays about her passion for food and the bbq contest loomed large. I've posted her essay below, I believe it serves as a nice capstone for my original...

our local bj's has peeled, select grade beef tenderloin for $6.99/lb. Made one the other night, it was wonderful. Not sure if they're clearing them out post-holiday, if it's chain-wide or if this is the new normal price. apologies chris, if this is the wrong forum.

jim, happy new year! this has become my go to method of making ribs, thanks so much for sharing it with the forum.

carl, glad you liked it, that's a great description of the saam sauce! we have a big korean grocery store near us that makes their own kimchi and it's wonderful with the dish. I've since made this about five times, really easy and big, bold exotic flavors.