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Looks good. I would eat it. But would be sure to take my omeprazole pill first.

Congrats! show us some results when you get it cooking.

I generally pull butts anywhere in the 195-200 range. The temp will usually vary from spot to spot, so I look for the average to be in that area, and for the probe to go in like butter. I keep notes, and those pulled at 195 had excellent texture.

That does seem a long time for a single pork butt. I usually cook two at a time, and it takes anywhere from 12.5 to 17 hours. I recently smoked a single 8.8 pounder. Lit 30 briquettes for Minion start with H2O in pan and set bottom vents at about 25%. I don't fuss with measuring grate temps...

If I use the WSM for chicken, I like the Hot and Fast Chicken approcah in the cooking topics section. I've done it many times for family, and it's a hit. You can modify the seasonings or add more wood to taste; the basic cooking approach works well. Hot and Fast recipe

You just need to use more lighter fluid. :cool:

How long did it end up taking? Sometimes those last 10 or 20 degrees of meat temp can take hours to arrive.

I have not looked at my module, but a guy on YouTube was going to crack into his, only to find it was a sealed unit. I emailed Weber and asked if I could get just the module (hoping they might just send me one for free). They replied: That's reasonable, but I decided to just order the whole...

I saw a video where a guy mentioned buying just the igniter module on grillparts.com. It's just $16.39. module Anyone have any experience buying from them?

I do something similar with North Atlantic farmed. Season and put on gas grill, preheated on medium, meat side down. Close the lid and let cook about 5 minutes, then start checking with tongs until rocking it side to side will let the meat release. Then turn it over to skin side down and cook...

The igniter on my Weber E-330 NG just quit after 4 years. It worked fine before our recent super-freeze, but after a few days in single digits, no fuego. Replacing the battery did not produce even a click, and the contacts look clean. I guess the cold killed it. Looks like it's time to order...

Challenge accepted. Salt and pepper only ribs will be my next cook. It‘s often touted for brisket, and I’ve done that often, but we tend to go nuts with multi-ingredient rubs for pork ribs. Will be interesting to taste the results.

A restaurant served me a grilled pork chop. One of their sides was fancy cheese grits, maybe with Gouda. A match made in heaven. I told the waitress that she must insist that anyone who ordered the pork chop also get the cheese grits.

I was looking for info on the Masterbuilt gravity models and came across this very informative thread. I can add a couple of bits of updated info on two issues noted. Dave said the fire box door switch gave him issues. Amazing Ribs did a long-term review and had safety switch failures. They...

Very interesting. It's always fun to learn about other parts of the world. Sometimes the folks there aren't as different as we might imagine. I sure did not guess there would be that many Weber dealers in the Moscow area.

Good chimichurri makes everything better.

As Borat says, "Very Nice!" The slicing made me chuckle. We've all been there.

Pretty good loking meal for a $2 chicken.

What is the barbecue culture like in your area these days? I visited Yorkshire in '99, and when they said they were going to barbecue they really meant grill, which some northerners in the US also do. We were in Borough Market in London a few years ago, and they had a shop called "Louisiana...

From an old stash, or did you find them recently in a store?