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They look fantastic. Just a question, what kind of cheese do people generally use on their nachos? I'd love to make my own queso in addiiton to the pulled pork.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: My only suggestion would be, don't leave the WSM uncleaned if there is any water inside. Mine grew a thick coat of mold once because I left it...

Have you tried injecting the butt before you smoke it? I like to use apple juice, pineapple juice, a little OJ.

I'm rolling with some pulled chicken, & possibly some BBs if I have the time after golf.

I've also been looking at upgrading to a beefier smoker for extra capacity. I have found that offsets burn a lot more fuel, and have to be "refilled" a lot more frequent.

I agree with Tom. Those small pork loins I just throw into the OTS for 20 mins or so over direct medium heat.

I'm with you, I just toss it in the microwave.

I've always had perfect results with 3 hours at 225-240 for 3 hours, then foiling & bumping up to 275 for 1 more hour. Hasn't failed me yet. That was with BB. The last spares I did only took 3.5 hours to finish at 225, which makes no sense to me, but it is what it is.

I've found that different papers burn completely different. For example, the Boston Globe burns terrible & leaves a ton of ash & paper reminants, however the Wall Street Journal burns completely & leaves no remains.

Changing tunes a little bit, I did spares this weekend. Didn't have a ton of time to prep them, so I just removed the skirt, membrane & tossed right on. Cooked them at 235 for exactly three hours, and when I took a look at the 3hr mark, I noticed that the meat had already pulled back from the...

I'd say the only way to get ribs done in 4 hours is to cook them at 225 for 3 hours, then foil & bump up temp to 275 for the last hour.

I have left my bag of briquets out in the rain before, and once they dried for a few days they still worked perfectly fine.

Thanks Jim, that sounds phenominal. I've been trying to work on my finger food/appetizer cooking, because in the past i've usually just focused on the main course. Now I'm looking to add to my repitoire.

All my ribs have turned out perfect, and my process is similar to Larry's. usually 230-240 at the grate for 3 hours, then I foil & put back on for 45-60 minutes and bump up the temp to 275 for that last 45. That has give me the most consistent & best results. Trying to use the 3.2.1 method...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimH: When the butts are close to done, put on some tomatoes, onions & jalapenos and let them cook till soft. Put them in a blender with a little...

Excellent...life is good.

Perfect weather here in Boston. Threw on 2 full chickens last night, and have the WSM warming up again right now for some BB. I have also officially cracked the first beer of the day as well. Can't cook with charcoal & not have a beer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry B: Hi everyone, I am cooking 4 Baby Backs, what does everyone think? should I use the Minion Method and put the BB's on immeadiatly or should I...

I always use water in my pan even for high temp cooks. Did 2 butterflied full chickens last night using high temp with water in the foiled pan.

Pretty much to a T the experiences I had before I started foiling at 170. I could never get them into the 180's. In the end, the only thing that matters is the product.