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The CI pans in the Mac & Cheese recipe featured on the home page... Other than Lodge, are there other cheaper alternatives? I've been looking to get two flat pans for broiling and a few more for serving.

Yup. This is part of my prep ritual. I will assemble the WSM for lighting, start a chimney then go inside an prep the butt(s) which includes trussing them because I use boneless butts from Costco. The meat is in the low 40s when they hit the grate. I tried prepping them the night prior or...

I saw this article today...

Up to 16 hours? Wow!! My 22" WSM leaks despite my attempts to improve the center section roundness and lid fit and laziness to request a warranty exchange. I can manage up to 10 hours (220-240F) with a full load of KO and a minion start. Like others, I use minion for L&S. I have not tried...

Hi Brett, Welcome to the forum. Great place to ask questions, learn and share. By choice, I don't cook ribs. It is a a lot of effort for so little meat. I smoke large primal cuts so take my advice from that perspective. For butts, brisket and chuck roast, once the temp monitor and/or the...

First of all, welcome Skyler. I saw thread and I must be a bit odd about grilling and eating steak. To answer the OP question, I remove the 732 probe and check temps many times in different places using an instant read thermometer when I remove the meat from the WSM to pan/foil and finish off...

Hi Vern, Thanks for the recipe. I made it last night and let it sit for a hour before I tried it on top of heated pork. It was tasty but it tasted better when the slaw/pork tasted much better wrapped in a warmed flour tortilla for a breakfast wrap this morning. :D

Yup on the phase change (liquid to steam). It requires more energy when you replenish the water during long smokes too. I converted from water to a foil wrapped clay saucer after 5 smokes. My reason was not energy use but cleanup. Dealing with a quart+ of grease water is problematic. You...

Hi Dwain, As a weekend warrior, I would love to save time during the smoke phase. I have not smoked a full packer in over year but have read and re-read the HH articles and posts many times. Smoking beef was cost prohibitive last year. I flipped out one day at the RD when I saw prices for...

Gentlemen, do you all have particular recipes for these slaws? I will make it, give it to the judges (my 3 kids) and let you know.

I finally ran out of smoked meat in my freezer. My last smoke was Sept 2014. It's been a long time so I smoked 15 lbs of butt yesterday. I ended up with 9.5 lbs of buttah tender tasty meat. Whoever was the first to put coleslaw on top of smoked pulled pork needs to be knighted. I buy Costco...

Hello, On CL, I discovered what looks like a good condition Genesis Platinum NG for a very good price. Are NG to LPG conversion kits available? Is it worth it? I appreciate any insight pro/con. Thanks in advance. :)

For CI and stoneware, I use anything with silicon (pre-formed handles, pot holders). I used my ancient dense cloth pot holders and folded dish towels in the past. The heat radiates through it too quickly for my comfort.

Sorry to hijack and ask a question... infrared thermometers are used to measure cooking surface temps, right? Are you able to measure temps 2-3" above the surface? I assume you still need an internal probe for the meat you want to cook. I've seen infrared thermometers used to measure temps...

I smoke when my freezer is empty. I smoked once in low 20's and a few times in high 90s with 60% humidity. I prefer cooking in colder weather because I sweat like a pig.

Hey Chris, How about attempting to bottle and sell that methane gas?? :rolleyes:

$2.09/lb for boneless butt at the Costco in Chantilly, VA.

For my family's Xmas dinner, I prepared a 4 boner rib roast with simple S&P in a 350F oven. My sister prepared a pork butt roast with S&P and sliced garlic cloves inserted into the fat, 350F oven cooked it, fat side up. We both kept it simple and they were both big hits. Use the Performer...

Yup. How long are your cooks? You could try panning and foiling earlier besides covering the tips with foiling.

I've had really good luck getting full briskets and butts from the Restaurant Depot, butts, whole chickens and chuck roasts from Costco for smoke meat. My local Wegmans cuts standing rib roasts to order and these are pretty good too. I could buy the rib roasts from Costco but it is a 7 boner...