Search results

Friday night we had a bbq party for 14. For meat we had cherry smoked chicken and pulled pork smoked with hickory and cherry. The pork was started using the MM Thursday night at 9:30 (4 butts all approx 8.5 lb) Seemed to be a perfect cook - everything went well. Friday @ 11:30 the top two...

Actually it already is self-cleaning -- leave the grates and pan out for the dogs to lick! Ron

I do take my butts from the fridge and apply the rub just before putting them in the WSM. I keep reading about the longer the meat takes to get up to 140, the better the smoke ring. Doing it this way, I've been very pleased with the smoke flavor. Usually just use cherry - may add a little...

I have become very comfortable doing overnite butts on the WSM. My last smoke around Christmas was the 1st time I smoked 4 butts at one time (approx 37-38lbs, bone in). Temp at nite was in the low fortys and wet. This was also the coldest I have smoked in. I used the MM for the charcoal and...

I started with a ECB many years ago. The only thing I ever cooked on it was chicken and turkeys. When it rusted out I didn't replace it because of the trouble it took. Meaning - I stopped trying to smoke for quite a few years. Accidently found TVWBB - started reading about HOW to bbq etc...

A couple of weeks ago I took some raw chicken out of the freezer that had been vacuum sealed on January 7, 2007 (over a year ago). After thawing, the quality seemed as good as fresh chicken. FYI, my freezer is a small frostfree upright kept in the garage. The fowl was on the middle shelf...

Regarding these boards, most of the time temps are used - it's the lid temp. In the modifications area I reviewed the Excel files that show the temp deviations. I also read from some posts that your deviation is just a few degrees. Shouldn't the variations between the lid, top grate and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: If you really like to taste the smoke, I would add the hickory. Cherry is a mild smoke, at least it is for my taste. </div></BLOCKQUOTE>...

A few questions: First; have any of you ever used peach as a smoke wood? How did you like it? Second; a good friend is taking down a peach tree that was killed by blight. Being that it was diseased, can it be used it for smoking? Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad Harwick: thanks for all the help guys! I'll take it into consideration. I plan on being up to stabilize the temps before going off to bed. I was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Ron, I'm sure you read this recent thread, they all work...... but I like the easy way out. My waterless method. </div></BLOCKQUOTE> Bryon -...

Just before Christmas I did my 1st cool weather cook. Had some problems that I'll ask about later on another post. Due to these problems (primarily keeping my heat up) I think I'll try a waterless cook next time if the weather is still cool. Reading thru numerous posts I find a lot of...

Cherry smoked butt is GREAT! As expected I had quite a bit left from last night's blow-out. After the party, I pulled the two remaining butts and put them in food saver bags. But I've got about 3lbs left in a foil pan covered with foil for my family get together tomorrow. What do ya'll...

Well I've got the 4 butts in the garage fridge. 3 at 8.5+ and 1 at 9.55 lbs. After I trim off the fat cap, do the cook, let them rest, and then pull. On average how much usable meat should I get on an 8 or 9 lb butt? My guess is after trimming and cooking - around 50%. Has anyone actually...

Thanks for the info. Regarding size and time. The four butts are in the 8 - 10lb range. I use a smaller fryer thermometer. It takes the lid temp about 3 inches below the top vent. For my summer cooks I shot for 220-225 at night then 1st thing in the morning I would open the bottom vents...

Still a relative newbie so I just want to double-check some basics. This Thursday night, I will put 4 bone-in butts in the bullet (1st time for 4 at once) I will use the MM method and have the brinkman large pan. Since the night temps will be lower than I've cooked before, I'll use hot tap...

Lou Regarding the problem of running out of fuel after 10 hours - Do you remember the weather temps and how much the vents were open? This last June I got my WSM, haven't had a cold cook yet. Also, I've used the brinkman water pan for all but my 1st smoke. At what temps would you suggest...

Robert The shack was the premier BBQ place in Little Rock for many years. I don't know if it changed hands but the owners gradually closed area stores and the last store died a slow death in the late 70's or early 80's. I know if anybody I knew was going to eat bbq - the shack was the place...

If anybody is looking for a bbq sauce recipe, this site may be your answer. It's supposed to be the original recipe from the 'Shack.' (a longtime ago and greatly missed bbq rest.) I haven't tried it yet but it looks and sounds like it may be the real thing. If your have time read the...

My shop has a covered 8x12 porch. That's where the bullet is.