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When I cover the top with foil I don't press it so its tight with the bottom of the water pan. I leave some space between the foil and the water pan itself. That way the drippings are being caught by the foil and not in direct contact with the water pan and are less likely to burn. You...

What method are you using to fire up your wsm and are you using water in the pan?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Hmmmm.... Given: 20 guests, 8 lbs per butt 8 lbs raw * 50% yield = 4 lbs pulled 4 lbs pulled / ½ lb per guest = 8 servings per butt 8...

You'll get roughly a 50% yield from pork butt. Depending on how many sides you have you'll probably use between 4 oz to 8 oz per serving. If 8 oz per person you'll need 30 pounds of raw pork butt to yield 15 pounds of cooked pork butt. Most of the butts I get are around 8 pounds. If you want...

Spray the grates with oven cleaner, put them in a trash bag, and let them sit. Gunk comes right off. With water pan as long as you use double wide foil and leave air space you shouldn't have a problem cleaning up.

I don't know if you read this thread but some good info here. Also check the links on page 3. Very good french fry info. http://tvwbb.com/eve/forums/a/...9052/m/944109401/p/3

How many BTU's are consumed per cook with propane? I know that there are a lot of variables to consider (outside temperature, amount of food being cooked, length of cook, technique used to cook, etc..). Are to trying to figure out what would be more cost efficient? I guess I would consider...

I have used both the big bob gibson recipe as well as the alton brown brined recipe and both turned out great well seasoned meat. I don't feel that it tastes like ham and I have never had anyone say anything to that effect. Last time I used the big bob gibson recipe along with the stock, bbq...

Would smoking/roasting peppers prior to making hot sauce lessen their heat? I know that every pepper and every recipe is different. Just wanted to add a touch of smoke.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Thanks Kevin. I'm going to pick up some gloves today. Last time I was chopping up habs a single seed popped up and over my glasses and landed right on my eye. What are the odds? Can't wait to get started.

I would cook until done, put in the fridge, and reheat on a grill the next day applying whatever sauce/glaze at that time. When heated through and sauce/glaze has caramelized cut into sections. If using a gas grill just don't turn the heat all the way up.

I guess it's all relative to the thickness of the roast and the tempearture of the fire. Lump would produce a hotter fire than the briquettes so it would take less time to get to your desired internal temp. I was watching either the food network or the travel channel (can't remeber which one)...

Yeah I like the hot stuff. I usually make half of my ABTs with the habaneros.

Smoke & Spice is a good book too.

The habaneros are orange, the serranos are mostly red and reddish green. Jalapenos and long hot peppers are green.

I'm thinking that I am in need of another lesson yet again. I usually buy my peppers from produce junction or the reading terminal market. Between both places they have the peppers that I listed above regularly. Yesterday I bought a pound each of the first four peppers that I listed. How can...

I have jalapenos, habaneros, and serranos. I also have some peppers that I got from the italian market labeled "italian long hot peppers" that look like this: http://www.epiceriedirect.com/...ucts.php?id_pro=6707 I have access to some sweet peppers too (cubanelles, poblanos, and of course...

Anyone have some good homemade hot sauce recipes? I'm going to be making this one over the weekend: http://tvwbb.com/eve/forums/a/...80069052/m/999104475 Figured while I'm at why not make some others. I was looking for something more traditional like tabasco, crystal, texas pete, etc... But...

Peace, Love, and Barbecue by Mike Mills.