Search results

Just a few thoughts for your cook. No need to tie up the butts. You might as well do 2 or 3 butts since the smoker is fired up plus you will want leftovers. Just freeze what you don't eat. Also, when the smoker is heating up it is easier to slow it down before your target temp than get to hot...

Congrats on the great find and welcome to the site. There is a ton of information here to help you with almost every question. Just check your therm in boiling water before your first cook because the factory ones have been known to be off from the start.

Nicely done. Just wanted to check since there were no other responses.

Have you done this cook yet? If not I can throw you a few ideas.

I did a little digging and that was a vinyl cover. From everything I read you need to get it cold inorder to peel it off. Get a bag of ice, chill the melted vinyl 1 spot at a time and then try to peel it. May be time consuming but it can't hurt to try. Side note, This is why I do not use...

Do you have a picture? How big are the holes? There has to be a way to plug them on the cheap.

Brian has a good suggestion regarding it possibly being out of round. If that is not the case then take a few pics with the grate on and post them so we can see what's going on. Congrats on the first cook and the compliments. :wsm:

I would do everything on Saturday and just reheat on Sunday. After you remove from the smoker, let it rest foiled. Then before you pull, mix together a "Finishing Sauce". As you pull just mix in some of the finishing sauce and it will help the meat stay moist. As you pull make sure you spread it...

Good luck with the cook.

It would help to tenderize the meat while also helping the marinade process. That is the purpose of meat tenderizer shown in the link below. http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6 (Chris, I do not know how to link it so you get credit)

Sounds like you got it all figured out. Great job on the cook.

Hey Mike, I just sent you a message.

Then it just sounds like you need to start earlier than you expect and not worry about holding in a cooler. Good luck.

I have to agree with Tim. I have fit 3 9lbers on the top grate plenty of times. Is there a reason you want to go with the 2nd grate. And though I have never done a temp comparison it does seem like the bottom does cook a little slower.

Depending on the temp you want to cook at will determine the expected start time. That being said, I would plan to pull the butts off the smoker at least 2 hours before you are ready to leave. This will give you pleanty of time if they go longer than expected (even with foiling) and allow you to...

John, That looks fantastic. Could you point me in the direction of the Ratatouille recipe? Thanks and nice cook.

When I make Baked Beans it is always a variation of http://tvwbb.com/showthread.php?21966-Keri-s-Hog-Apple-Baked-Beans. My family likes it on the sweeter side so this really works for them. I prefer them best without the apple filling and cooked under a either a butt or ribs.

The methond does not matter, it is the amount of air that is getting to the coals that affects the temp. Just shut the bottom vents a touch more and it should settle in at a lower temps. Is there a reason you want to switch the temps?

Another thought would be to do the PP the day before and reheat just prior to service. Just add in a little of the drippings and some apple juice when reheating. That leaves only the ribs that you need to worry about on the day of the party plus you have the added space for more ribs if you...

Bryan, I got stuck with the same dilemma cooking for Easter and had to throw my tent over my smoker for the first time. Nothing happened at all. I would not worry about it.