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Hiya Matt If I were at my parents' place in Pasadena I'd be driving out help you eat all that Q ... With all that meat I would start around 14:00 on Saturday. It will probably take 18 hours (or more) for the butt and maybe 18 for the brisket. 20 pounds of meat will sit in a pre heated cooler...

Right on John, I've had the temp drop overnight too, also to about 170*F. I usually start fairly high, and then bring the temp down slowly (to about 200 - 220) so 170 for a while isn't bad if the internal temp of the meat has already made it close to 160. The problem I have is: I've never...

Well, now we know. And yes, I've done bbq beans under a butt that had already been on for about five hours. A whole 'nother dimension to pork and beans. The beans cooked another five. morgan

Al So will I. I'm dying to know if I can tell a difference, or better yet if my wife can tell. morgan

Hi Al Just a few weeks ago I bought a rack o' ribs (and a butt and a brisket) on a Thursday, as I had Friday off work and would be home, alone, undisturbed and not required for duties for hours in a row. So I rubbed 'em with my usual rub and worcestershire sauce on Thursday night. As it turned...

you could also try putting other hot things in th cooler as well. camping bottles filled with boiling water, anything to increase the mass of hot things. I've actually wrapped one in foil, bubblewrap, and towels, and stuck it in a preheated oven ... it was WAY to hot to touch after 4 hours, if...

Welcome aboard Rodney! Any of those woods are fine. I like cherry the best. As for the storage, I live in London ... it rains *alot* here, I keep what wood I can in a shed. Otherwise I stand long branches on end behind the shed, they get wet, but the wood is dry. morgan

My 3 samples arrived just after Xmas along with the ET-73 (via my folks in Pasadena via my mother-outlaw in the North of England) I haven't used them yet, but I'm led to believe there is filler wood in the pellets (some percentage of oak along with the other wood. I'll compare the cherry...

It took me a while to consider switching to sand in the pan ... cleanup is dead easy now, just some foil to throw away. I think I use less charcoal too.

Well, friends don't let friends BBQ with electricity, and think of the power bill ... KWHs aren't cheap. Your dad'll understand, buy your girl a brisket -- I mean some jewellery - then get the WSM ... here I'll help click me gotta pick up some ribs tomorrow, I've got Friday off with my son ...

The butts are super forgiving, especially if you start dropping the temperature towards the end of the cook. With sand in the pan you'll probably use less charcoal, I find that I do. Also, if the you find that they are dropping below 140 you can always put them in a warm (160 - 180) oven if...

Yes Tomas, I've seen the pictures, think I'll have to try that meatloaf.

Keri I think you've just done a feasibility study for us. I've been considering getting an office "party in the park" pot luck together for some time. I've wanted to bring in the BBQ but was unsure about how to serve it safely. This can work. In fact, with enough meat in the ice chest it...

Phil You don't *need* a WSM, you *want* one. Go to the front page of this site, click on the "Amazon" link and get one. You will not regret it. I've never known a charcoal BBQ to be so consistent, and that's here in London in the cold and rain. In the summer I got it to last 24 hours on a...

Rob I had a very similar experience over the summer: foiled some ribs after about 3 hours of cooking. my intention was to let them go about an hour then finish them with no foil but got caught up doing something else. after 3 hours in foil the ribs were very much "falling of the bone", you...

If you butterflied the shrimp, streched the bacon thin with the back of a knife then loaded onto skewers (or individually with toothpicks) you could probably increase the temperature (20 minutes @ ~275). Might be hard to get nice crispy bacon without turning the shrimp to rubber. Sounds like a...

I've tried em whole, in the shell after cooking something else, it took about 1/2 hour at 225*F. The ones I used had grit in them so I wasn't impressed. Also tried peeled and on skewers along with a whole chicken, again about 1/2 hour. The smoke flavour was more noticeable without the shells...

My folks save soup in their foodsaver .. I think they just hit the seal bar when the air is all gone. I don't think there is a problem with liquid entering the machinery.

This is also done for breakfast on Boxing Day over here, but with leftover Christmas Pudding Christmas Pudding, maybe it will catch on ... ike fish and chips Guv

Yorkshire pudding, one of my favs