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I'm still working on the stuff I bought in 2012. It works just a good and it's kept of the ground in the garage in Wisconsin

That's what I originally thought about doing, but I've read that the meat can take on the taste of the juice/cider vinegar, although this is not a bad thing, but going the beef/chicken stock way the meat won't take on any additional flavor, it will just moisten it. So you get the benefits of the...

Every year around this time I do pulled pork for my sisters birthday party. I keep the meat in a slow cooker to keep it warm, although some people don't put the lid back on and it dries out. Ive been looking for something to put in with the meat to keep it moist. Ive seen many things but one...

One idea I had was in the summer time (Wisconsin) we have farmers market on Main St. They close the street down, and many vendors come to sell their stuff. There are also many local food vendors. I think that'd be a good way to get a start.

Hey all, thanks for all the replies. I guess the reason for the question, is that when I do make pulled pork, it seems that it dries out rather quickly. I let it rest for usually 45min or so before I pull. Even then its still super hot during the pull. Everyone loves it but of course I'm never...

After many many cooks, I've not be able to recreate it. Everytime I see "TV BBQ", when they cut into the meat, it's so juicy it looks like they're cutting a water soaked sponge. What's does one do to achieve that? No injections where used either.

I'm doing some butts tomorrow morning. Is it too soon to rub then tonight? I read something a out salt in the rub can give a "hammy" taste. Opinions? Thanks!

When I got my Ranch I was excited that now I would have enough room to cook. There were so many times that I would run out of room in the past, frustration was a common issue. Although, looking back there are a few things to consider. I love my Ranch, but would I buy one again? Tough call but...

No mods so far for me, but I wish they did make a cover for it. I too also want to see this collar.

And now I just got back from HD and SAMs. Bought 5 two packs because we also got some new chairs, that's all I thought I could fit. After getting them in the car I realized I had a little more room. Back into the store for 5 more. So I should be set for a while with 30 bags total. It was kinda...

I'm not sure what's cooler, the fact that your Stoker is in a waterproof case, or that you used a Pelican Case.

Oh course just got back from Lowes with four bags. Didn't know HD was having a sale too, good thing I'm going up to SAMs to get some pork butt, as HD is right across the street.

Ok, I guess I think it's odd that I have the almost vents closed completely and am still not able to control temps. I'm doing some spares and a "hunk o beef" this weekend. I think I'll try water in the pan again.

For dome temp, yes I am using the Weber thermometer. But I also have a maverick wireless thermometer too. The last few cooks I have been using a clay saucer in my water pan. For some reason I don't remember having this problem with using just water. I'll have to measure the center section and...

I usually do mine after winter when it's nice out. I take it to the driveway and use the pressure washer. I actually do all my grills that day.

The past few times Ive had a little difficulty controlling temps. Im guessing its because my center section might be out of round. It seems as there could is a gap where the lower kettle and center section meet. Im doing a pork butt and have a ring packed with blue K and four fist size pieces...

I put mine with the wheels to the right. I didn't do any thinking in my decision, except I didn't want it between the wheels. Now that I have the side table and the cover to do along with it, to have the Weber logo on the facing me, it's on the back side. Since the table goes on the same side...

I think webers customer service is very hit and miss. I've had no problems and have had picky representatives. One guy told me that he would have "done the deal" but they may have been recording and he could get into trouble. Now weather that was true or not, I'll never know. As a side note, I...

I'm going to do a half ham on the 22" kettle to free up some oven space. The ham weighs about 9 pounds and the packaging says to heat in a 300 degree over for 13-15 min per pound with an internal temp of 120 degrees. So in my case around 2.5 hours. It says to wrap it in foil. So, are all these...

Good point Bill, this is 16 thighs, 8 BS breasts and two chimneys of Kingsford on my Ranch Kettle. Sorry for the crappy phone pic.