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Steve, That sounds like either a separate flat, point or mighty small packer. For that size, you should be able to cook it in 8 to 10 hours tops. I usually do packers in the 12 pound range and can cook them in 10-12 hours using low and slow with "texas crutch" foiling after my bark has formed...

Probably as many ways to set up as there are posters on this site. It will run a little hot since it is new and hasn't had time to gunk and seal things up so bottom vents will need to be a little more towards the closed side. I use dry foiled water pan, rib rack and Minion start. Usually...

I just did 50 of them a few days ago for a potluck at work and agree with the higher heat recommendation. I took a slightly different route by skinning mine, applying a little rub and then wrapping each in a thin slice of bacon. The bacon kept them moist and the combination seemed to be well...

Sounds like a perfect day to me...barbecue, beer and a free airshow. Cheers, Mate.

Pulled pork is good for a large crowd, chicken and dumplings, roasted sweet potatoes, some kind of greens (collard, mustard, turnip, kale), corn bread, black eyed peas, blackberry or peach cobbler, bread pudding and of course, the favorite southern beverages "cocola" (Coca Cola) and sweet tea...

Too lazy to power wash but noticed the same effect in reverse order as mine ran hotter when new and then cooler as the "patina" (gunk) built up. I remember reading that would happen so was not surprised. I like it better broken in kind of like my cast iron cookware.

Sounds like the problems you had with the electric knife answered your question. Even if you are slicing a large amount of meat you can do so quickly and efficiently with decent and well sharpened knives once you become proficient. On the other hand, if you're cutting up a lot of timber, a...

Yep, in general that's how it works until the fuel runs out. More air makes the charcoal burn hotter/faster which means higher cooker temperature. Maybe I don't understand your question.

John, Don't know what kind of cooker you will be using but I've done a butt on my 18.5 WSM under similar conditions. I had to open the bottom vents a little more to keep the cooking temperature up which naturally increased my fuel consumption some. I started with a full pan of regular K-blue...

Jim, This is the WSM website so expect most advice here to lean towards the Weber. I've cooked on both offsets and the WSM and gotten similar results. For me, the tie breaker has been the amount of effort and expense involved. The WSM, once dialed in requires basically no tending. It is...

Old school Norton IM200 three stone sharpening system. Not high tech but probably one of the most widely used setups in professional kitchens.

1. "Barbecue" potato chips. 2. The best (or only real) barbecue comes from: _________(Kansas City, Texas, The Carolinas, the South, ETC.) Insert the city, state, region, country or planet of your choice.

Well, bought a Bayou Classic SP-10 as recommended by Alan and others via the Amazon link. I've used it 3 times for wok and high heat cast iron sear cooking and it's just what I wanted. The unit is well built, simple to operate and puts out more heat than I will ever need. Thanks for all the...

Kind of in the same vein as Dr. Evil during group therapy discussing his upbringing: "In the spring we'd make meat helmets."

Check the Trading Post thread re: Home Depot Kingsford Blue

IMHO the consumer grade electric slicers just don't cut it (no pun intended) for much more than just occasional light duty use. Besides, the ones I've tried were a pain to clean and store. I second Clint's recommendation for a good slicing knife...low tech, easy to clean and store and a...

Thanks for all the creative ideas. Leaning towards the propane burner since I can just fire it up and start cooking right away but I may try the SJ just to see how much heat it will generate. Good to have options.

If that's the same stuff as RO Chef's Select, there is a thread about it a little further down in this discussion category.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:

Luis, I would try it out for a couple of sessions to see how your temp. control goes. It will tend to run a little hotter initially as you have probably already read but things seem to settle down after a few cooks. Good luck and have fun with your new toy.