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Thanks Russ. I'll be in Durango the first week in October. Should I bring some out with me? lol

I agree 100% Chris. Looking forward to seeing your pictures.

Go for it, Allen! I'm sure it will turn out great! As I said above, I cooked them a total of 6 hours, and for the last 2 hours I had them foiled, mainly just to catch the juices in case I wanted to use some of the juice to moisten the meet after shredding it. I'm surprised cooking chuck this way...

I thought I would try something I hadn't tried before. I had a couple of chuck roasts in the freezer and it was time to use them or loose them. So I thawed them out and made up dry rub for them. Then I slow cooked them over indirect heat at about 275° for 6 hours. I used a mixture of lump...

Mike, have you used it as a toaster? I was looking at one to not just use as an oven, but to also replace a toaster that takes FOREVER to make toast. I couldn't find any information as to toasting times compared to other toaster ovens and conventional toasters.

I'm anxious to see how this turns out. I've never been a fan of tasting something that is tasting me back! (Well, that's not 100% true.) Can't wait to see this cook.

I never foil. It softens the bark on the outside of the butt. You are in the stall, and if you are not in a hurry, it will pass and you will gradually get to the "finish line". If time is getting critical, you can always take it inside to an oven at about 300 degrees and finish it there. I would...

I agree. Oven roasted pork butt is excellent. I'd put it in a roasting pan, 300 degrees for 4-6 hours. Baste it every once in a while with the drippings. Take it to 195-200 degrees internal temp and you will love it. We do it all the time when not slow smoking it in the Bradley Smoker or the...

Looks delicious! Great job!

You're making me hungry...and I just ate! Looks fantastic! I may do the same thing tomorrow.

Looks fantastic!

Tom, I just mixed up about 3 lbs of ground beef with some chopped onion, 4 eggs, about 5 slices of several day old bread, cut into cubes. Added salt and pepper. The glaze was a cup of ketchup, about a tablespoon of brown sugar, a teaspoon of dry mustard, and a half cup of the #5 BBQ sauce that...

No cheese in this one.

Just a basic meatloaf with a BBQ glaze. First one I've done on the kettle. We enjoyed it. Thanks for looking. [/IMG] [/IMG] [/IMG]

They look fantastic!

Peter, I have cooked dozens of butts over the last few years for groups as large as 100 people. I will usually pull them out of the smoker at about 195 to 197 degrees and place them in foil pans sealed with foil, Then I let them rest for a couple of hours in a 175 degree oven or coolers with...

I have a Summit and a kettle. I often use both at the same time, and would really miss the kettle if I didn't have it. The taste is completely different over charcoal. I say keep the kettle, even if you get a Summit. You won't regret it.

Thanks for all the nice compliments. Here's a link to the Lemon Bar recipe I just posted in the dessert section. http://tvwbb.com/eve/forums?a=...471025046#3471025046

Lemon Yellowies (instead of brownies or blondies) Zest from 2 lemons (Depending on how deep your lemon love runs, you can use more or less lemon zest.) 1 1/2 cups granulated sugar 3 room temperature eggs 1/4 teaspoon almond extract 2 Tablespoons fresh lemon juice 1 1/2 cups all-purpose flour...