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Once you get used to cooking on charcoal I doubt you will use the gasser much. I wouldn't get rid of it for the real estate on large cooks. My uncle got a performer a couple years ago. He ran out of propane and did not get it refilled for over a year on his gasser. For me cooking on gas is...

Mike, A butt is made up of a few different muscles so it is very possible for your probe to to get in between them, too close to a bone, or in a pocket of fat. When I used to leave a probe in sometimes I would notice the temp raising much faster than normal. I would replace the probe and it...

Everything is looking great. I have a rather large wing cook on Saturday, hopefully I will remember to take pictures of some of them.

Don, glad to hear everything came out for you.

Don, If you plan on having the butts & ribs finish at the same time then it would be fine to put them on top. However if you plan on have the ribs finish at a later time than the butts, then you have a couple issues with the ribs on top. One, you are going to have to remove the ribs to pull...

Bryan I've cooked the choice from Sams Club, Exel was the brand I believe. I cooked it high heat and it turned out good.

I noticed a few months back that Walmart locally went all choice beef. They have a sign "Guaranteed to like or your money back". I tried a couple steaks, and they were good, but the price was $12-14 / lb. I have a local market that sells much better steaks at that price and they are CAB as well.

I cook a lot of butts and almost always get right at a 50% yield. Of course the more you cook at a time the closer you will be to the average. Having more is never a problem. 15 lbs should yield you 7.5 lbs. If doing 1/4 lb sandwiches that's 30 sandwiches. You didn't mention what type of ribs...

There is a lot to consider. The thickness, type of meat and volume of water are going to make a large difference between items and time. The most important thing is you reheat the food to a safe temperature and then worry about quality. What I mean is you'd rather over do it when reheating as...

I had no idea duraflame distributed Stubbs and cowboy: http://www.duraflame.com/products/charcoal/stubbs-bbq-charcoal

Another vote for Stubbs if you are looking at briquettes. I use kbb daily for grilling but prefer Stubbs for everything when I have. The kbb sales make it hard not to use though. Lowe's used to put Stubbs on a decent sale but haven't seen one for a couple years.

This past cook was cold and 108 lbs. I wanted them on by 7p but they got at 9p because of dinner and a hard cold rain. I ran 230-240 and foiled at 9a, off the cooker at 12p. When I foiled I flipped bottom and top and left the middle butts where they were. Normally I do the same but no foil...

Dave, I start with both vents wide open and end up closing one, so I leave a probe in the open one. I actually don't use wireless or probes much anymore. For smoker temp I use a deep fry therm in the exhaust vent. They are cheap and easy to calibrate. If I am packing it full with a 100 lbs I...

Dave, That box looks familiar... from my Sat/Sun cook.... I actually picked up 2 extra cryopacs on top of this case because I wanted some extra for my freezer. Mine were a $1.09/ though. I go dry pan on the large cooks. However, I start with the biggest ones on the bottom grate and in the...

I felt the same way when it showed up at my work. All kinds of things got sealed up on my desk.

They make a taller version with the same base dimensions. They also make a rolling cooler that you can stack those on. The size is great, but I have had a few issues. 1. I got 3 of the larger ones and the rolling cooler as gifts. 2 of the stackers would not stack because the lip on the bottom...

I don't think my grills & smokers have ever been that clean. As for the wife, this was her birthday present to me this year... so yea, she's as crazy as I am.

1. You can just burn off/clean as above. I'd probably do this anyways to get a clean start. 2. Pretty easy to inspect the WSM. Just take a tape measure and check the bowl, lid, upper & lower middle section for any out of round issues. Check the 3 bottom vents and top vents to make sure they...

I haven't used the a China box but I have heard good things about them. I did the below 120# hog last year and it was right at 1 hour per 10 lbs. We rotated it half way through the cook so the hams & butts cooked evenly. This was racer style where the pig is sitting up not split and flat. If...

"The local FD even gave it their stamp of approval....I must have a jealous neighbor." Did the FD really show up ? Marty, I got my kingsford charcoal bin at Home Depot. Around $15.