Search results

Been running at a constant 250-275. Meat smells incredible and I'm going to check the temperature at the 6 hour mark. I'm going to foil it then as well and let it go for two more hours after that and HOPEFULLY we'll be done.

Wife and I went to see "Eat Your Science" when he was up by us in April. It was great!

Working on getting the temperature down. Running close to 300. Putting the pork on at 930, though I'm willing to wait an extra 15.

Today is the big day! Charcoal is lit and in the chimney ashing over. One question I have. Probe thermometer. Do I just leave the probe in the meat the entire time it's cooking?

Some excellent answers here, and really appreciate all the help! Tried making a rub tonight and it tasted like I was licking the back wall of a salt mine. Got some Sublime Swine rub at the store and I'll be using that instead. Big fan of the whole 'not leaving it out for two hours' thing. I...

Hi friends! Bought my first slab-o-meat to smoke this morning. A 5.5 lb pork butt for pulled pork for some Saturday morning smokage. It's currently hanging out in my fridge, wrapped in butchers paper, in a plastic bag, inside another brown paper bag. Don't want it to leak onto the veggies (call...

Hey there folks, You may have seen me posting in other areas of the forum, so I suppose I should introduce myself. I'm a bit of an interesting story. My wife and I are (were) vegetarian for ethical reasons. We both ate meat until we were 22/23 and then stopped totally. She hasn't touched it in...

D'oh! Shows what I know. I'm surprised you can't use chips. I've got a ton of chips. Darnit! Anywho, just ordered some on Amazon from that very link. Don't need them til Saturday and I've got Prime so they'll be here Friday (along with my probe thermometer). One question about the instant...

I went with these Pecan chips. How much of the bag should I use? I know it says three lumps, but does that really mean only three little shards of wood? I feel like I've always used more. http://www.amazon.com/exec/obidos/ASIN/B002YO3GN8/tvwb-20

Yes! Sorry, I meant chimney starter. That thing is a godsend. Now, let me ask the dumb question of the day. What's the minion method? I'm brand spanking new to this. What kind of IR thermometer do you recommend? I was planning to buy a probe this week.

Planning my first smoke for this Saturday. Gonna do a pork butt. Are there any essentials I need other than the obvious (smoker, charcoal, charcoal starter)? I've never done this before, so this is very experimental.

Found for $139 at Walmart near Albany, NY.

Bang. $139 at Walmart. Got 'em!

No Weber products at one Walmart, but the outdoor sales are incredible over there right now. Almost got a gas grill for no reason. Inspired to go to a more distant Walmart now. Fingers crossed.

Taking a ride to WM right now. If I ever found the 18" at 199...

Just called my local WM, they said since they don't stock them they'd have to order it at the online price of $199. Still not a bad price.

You know, it's funny. I saw that thread earlier. Is that nation wide?

Hi Friends, New here and joined because I'm entering the world of smoker ownership. I've always wanted one, but my brother in law brought his Masterbuilt on a family trip to Maine last month and I've been hooked ever since. I don't want to go electric (because really, what's the fun in that?)...