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I have never really trimmed anything off a pork butt. When I first started doing them I did a little bit, but now it just seems like a waste of time. It will cook off or be pulled out later. I have cooked hundreds of lbs of butts this way and it works for me. However, if I did want more bark...

I am about to starting looking for another pop up and was also wondering why there seems to be 20 different EZUPs. I have about 20 events on my $89 First Up from Walmart. It is still in great condition but I need a second one. Properly securing the pop ups is the most important thing. Mine has...

That looks like rust from the grates and the hardware that attaches the legs is in the bowl. Since you are cleaning it up I would replace the leg hardware with stainless steel. It looks rusted pretty bad and might as well do it now rather than later.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">but this cooker has an extra top vent and I was amazed at how fast I was able to reach 275* (gauge). </div></BLOCKQUOTE> It's wonderful isn't it ? With my 2nd exhaust vent...

I haven't watched any of season 3, but I know they did shoot on location at a competition near me back in April, Smoke on the Water in Thomaston GA. I believe it is airing June 10th. I enjoyed Season 1, and fortunately I never saw Season 2 based on everything I heard about it.

Ed, Great collection and I love that poster. I was just up your way on Tuesday up in Ellijay.

When I first got my jaccard (I use it to break the skin on chicken) I thought about doing a pork butt, but never had. I have always wondered if there was any benefit to typicaly Q cuts. I do like Js point. Maybe 1 day I will to some test on this. <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Seeing as Mike hasn't responded, he may no longer be with us after posting this! I have seen people do the exact same thing. My wife did it with a corn kernel remover thing. She said a butter knife works better!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The Coleman Xtreme cooler boast 5 day ice retention @90*. Works for me given the price. </div></BLOCKQUOTE> My first Coleman Xtreme worked great. I'd fill it up on Friday...

What they said. I primarily use KBB and do pizzas at 500°+ with 1 chimney spread over 1/2 chimney of unlit. Leave the lid off to get everything going good. Once the pizza is on, I leave it slightly cracked to give it more exhaust to keep at 500°+

Season the WSM with some sort of meat, season yourself with some sort of beverage, and then eat the meat and repeat. It is a wonderful cycle.

Shawn, I had a similar moment this week. I cook a good amount of butts, but always at least 4 and most of the time much more. I had a catering tasting on Tuesday that I needed just 1 butt for. So I bought a 2 pack (why just cook 1) Monday afternoon and broke out my 18". I haven't used my 18 for...

John, Like this one http://www.virtualweberbullet.com/cookinglog.html

Bryan, Quick answer, no, we do not break even. Long answer…. The average cost for us to compete within 2 hours or less is about $700. This includes entry fee, meat, gas, food and beer. By having a couple other people cook with you, it is much easier to absorb those cost when split between you...

I usually cook them along side the ribs for a snack. At our last event we sold chopped ribs tibs for a couple bucks to get rid of them. One customer brought back a plate of cleaned bones & cartilige, but wanting his money back because they were there. Must have been so awful. Lately I have been...

I’ll jump in late on this one. Sorry for the long story. Since growing up a kid I have always enjoyed cooking. Growing up most of my family lived near me and the men in our family did a lot of the cooking for the gatherings. Once out of high school I spent a lot of time helping my uncle’s cook...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey: Not meaning to hijack the thread but that's a great question. I have my first amateur comp coming up in June and I'm not sure how this...

We have done it both ways, and doing the majority of it at home is much easier. Chicken is the worst and most time consuming. Butts, brisket, and ribs are fairly easy if you have 2 people and we do them onsite. As mentioned, save your receipts and tags/labels to show where the meat was...

The other day I was thinking about that since we added a Lang to our aresenal I could sell one of my WSMs. But my 18 was my first smoker, so I couldn't sell it. And my 22 can cook a lot of pork while I sleep. Unlike a boat, your WSM never had to go into the shop or down expensive gas. Good luck...

We have a large cook coming up this weekend so I thought it would be a good time to try out the rubbed buttermilk brine on some people. New recipe: 1 gallon buttermilk 12 Tbl kosher, morton 9 Tbl Turbo 9 Tbl Gran garlic 9 Tbl Gran onion 9 Tbl Ancho 9 Tbl B pepper 4 tsp W pepper I used...