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The great thing about butts is that if they finish early, holding for a few hours is not a problem. So plan on the long end and you should be fine.

Love meatloaf on the smoker Like Alton Brown Didn't like this recipe For us, it had an odd texture. It's been a while since we did it. Maybe I'll give it another shot sometime. If you haven't done a meatloaf you should definitely try it.

Alton Brown made cheese steaks with it.

They've popped up here a couple of times. Here's a couple of links: Orion Cooker Another

Just noticed this post. I had my first WSM stolen. I installed a cable with a lock on my second one WSM Security - I'll try to get the pictures re-posted. EDIT: Here's a picture: The cable snakes through the handle, an eyebolt I installed in one of the bracket mounting holes and through...

I didn't see this thread before posting the same pictures - oops. When looking for a link, I did see a site that did say it happened in Australia.

David got very lucky !

I'm sorry to "me too" but I gotta say that this site is mostly about about fun for me - fun with the WSM, food and LOTS of other stuff. Nothing against Prof. Wivott, who obviously knows a thing or two about using a WSM, but I noticed his forum has a bit over 1200 posts. The "side Dishes" topic...

Here's a good mod for propping the door. I did a high heat cook yesterday and just used a branch, wedged against the bottom edge of the door!

That sounds like a good idea. I could imagine any number of fillings/applications. Like an Italian version or Greek?

Yeah - it wouldn't hurt at all to leave it out. Honestly, I don't recall if he used it or not. It's a recipe that would allow a lot of room for improvisation.

First things first: I saw Bobby Flay do this on his "Grill It!" show. I don't think they gave a detailed recipe, and they didn't post one. It's a variation on a Media Noche, the popular Cuban sandwich of roast pork, ham pickle and cheese on a roll - done on the grill without the bread. A pork...

You might be interested in this: 3-2-1 Method There is a lot of discussion out there about the --MANY-- variations of the 3-2-1 process.

Why not try the WSM a few times without it first? I know a lot of folks here like the controllers, but most of us (I assume) don't use them.

There have been some pretty neat carts built, some similar to what you have in mind here - have you seen any of those?. I didn't find the links immediately, maybe someone else has them handy. edit: found a couple of links - search on "cart" cart cart

They were bone in, 4 pieces from 2 twin packs and the biggest piece was probably 8lbs plus. One of the butts was done enough by 1PM, so I pulled it for the first wave. The others were foiled and stayed in the smoker at that point. After awhile I stuck them in the oven since it was already hot...

Oh I don't know. 16 Hours should be OK. Once the temperature hit 250 it was pretty steady the rest of the night. 7 AM and the lid was at 225. Opened up and checked the butts all were 160ish. we could see plateau now. Shook the ash down, added a few briquettes and topped off the water.

So I'm doing pulled pork for my neighbors surprise party tomorrow. Its his big six oh and his wife is figuring on about 50 people. I've got 30 lbs of butt in the WSM, Minion started around 9PM. Around 11PM it's just pushing through 225. I've got one vent that's bent so I just keep it closed, the...

It's a bit of promotional fun from Weber. The kit is a black portfolio (cardboard) containing a welcome letter to the Campaign to Promote Grill Decency (signed by Chuck Yur Grill), a laminated card identifying you as a Grill Decency Agent, a button, a few stickers and a bumper sticker, a...

I got my "Official Grill Decency Agent" kit today. Pretty cool! Very funny. Anyone else receive theirs yet?