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The most recent America's Test Kitchen on PBS showed their pulled chicken recipe. The cooked indirect on a weber kettle.

I wouldn't go that far. I'm with Chris, if the new Kingsford doesn't radically change the way I cook with my WSM, then I won't change. If it does, I'll look for alternatives. My first choice would be to find some Duraflame briquettes. I like lump in my grill, but prefer briquettes for long, slow...

That's the only thing I use the side burner on my gasser for, too

First, let me state I don't like the direction Kingsford has taken and will either have to adapt or find fuel alternatives. But, let's think about this from Kingsford's perspective. Like others have said, they figured out a way to use less material to manufacture a product while charging the...

I agree with Paul. I use my gasser far more than I do the kettle grill. I use my WSM more often than the kettle. If I could only have two cookers, it would be my gasser and the WSM. Though, I'd miss the kettle for it's rotisserie :-)

i usually cook butts in the 7.5 pound range and cooks run from 16-18 hours. Butts will cook differently, even if they weigh the same. But, the 16-18 hour rule-of-thumb works for me whether I'm cooking one 7.5 lb butt, or 4. But, I'm using a BBQ Guru to keep temps consistent in my cooker. Hope...

Now THAT'S dedication! :-) Sorry to hear about the house, though. Best wishes to you.

How did your house fare through the storm? I'm guessing with 6 feet of water that you had some flooding inside, too?

You can see how I conquered the dreaded CO, CO2, and steam issue in my basement brewery by looking here: http://twistedspine.org/brewery/ It could be done in the garage but you'll still need to leave the door open to provide make-up air. Personally, I wouldn't bother with it. Buy a BBQ Guru and...

I don't clean either. I burn off the grates with any excess charcoal. The only "cleaning" I do is to take a wadded up ball of aluminum foil and periodically knock off the black flaky bits from the underside of the dome lid.

I guess I'd experiment with opening one bottom damper and the top damper, either partially or fully. You want some draft to keep the air inside dry, to make sure things don't get too hot, and to keep the hot plate from bursting into flames

Give it a try and let us know. I don't remember anyone else posting results for something like that at least as long as I've been on this board. Personally, I'd use my BBQ Guru to run the WSM so low. There's a procedure with the probes that will allow the Guru to run so low. I just can't recall...

Tony, Great idea! And if you recycle those boxes then you also aren't dumping more plastic into the landfills. Wade, maybe you could consider using those red plastic ketchup bottles to squirt on some apple juice. Collapse the opening if you want to reduce the stream. That should be easy to...

I don't find the amount of meat adds significantly to the time of the cook. But, like Bob, maybe the Guru helps with that. I do, however, find that my consumption of fuel goes up since there is more meat to sink the heat. When I cook 4 butts at a time, I expect to only add another hour to the...

Just dump in unlit and let them catch on their own

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> How smart am I though, I still do it barefoot </div></BLOCKQUOTE> Well, as the professor in our research lab used to say "Even rats learn"

Searing does more than just make the meat look better. Cooking at high temps leads to maillard reactions, which create many complex flavors as carbs and amino acids react. It helps develop that intense "meaty" flavor. If you want to make your own gravy (au juis), you could sear it in a heavy...

How about asking for a "donation" instead? You could put up a sign asking for $4 donations. But, I think you'll have to be prepared to give one away for free if they don't want to pay in case there is an official there. Would this donation route remove some of the liability/illegality?

I've done the herb-crusted and montreal recipes. I cook at 350 (roasting temps) and go light on the smoke wood. If you like a range of doneness, then 350 is a good choice. If you prefer more medium meat throughout, you might lower the temp to 300 or so. It'll cook slower but be more uniform in...

No, if you assume 50% shrinkage and 1/2 pound per person, you'd need 12 pounds. But, for this few number of people I'd recommend you: 1. Prepare two boston butt roasts and cook them as you like 2. let them rest for an hour or two wrapped in foil and stashed in a cooler 3. pull the pork 4...