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If I were you, I'd use this as a guide.

Prior to an overnight soak in Stubbs beef marinade, I pried the membrane off or at least I thought I did. After 6 1/2 hrs on the smoker today, I had perfectly succulent beef ribs but the membrane left was still very thick and difficult to cut through with a knife. Did I not remove enough of...

Doing mine tomorrow. 225 degrees for 5-7 hrs after an overnight bath in Stubbs beef marinade.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thank you all for the advice.Now my only other issue right now is my lid temp is 25 degrees hotter than my top grill temp.I used an oven therm. on my top grate.Should I call...

Don't worry about using too much charcoal. Close all the vents including the lid when you're done and the fire should go out leaving you with usable leftover charcoal. I use leftovers all the time.

I think K Kruger has an interesting cooking technique which I'm going to try on my next spare cook. If memory serves me, he sometimes cooks unfoiled until he gets the color he likes and then foils for the duration of the cook. There are many ways to cook them and everybody has an opinion...

I agree with Travis about the Chris Lilly recipe. I did the injection and rub last week and it was the best PP I've ever done. So tender that it pretty much fell apart.

I just cooked a twin cryo pack of butts that weighed in at 14 lbs as well. They were done in 9 hours at lid temps between 225-260.

Tim, you can't see my top photo? If not, you can always check out this link here on the site. http://www.virtualweberbullet.com/grilling.html

The Webber egg worked great. Cooked to 150* in about 45 minutes. The taste from the RO lump was wonderful. I'm hooked.

It's one of those center cut pork tenderloins that's pre marinaded.

Man, you've been a busy bee! Everything looks great.

Tomorrow, I'm going to cook a 1.75 lb boneless pork loin using the Webber egg config and RO lump. Any idea how much lump I should use? I plan to cook indirect and reverse sear to finish.

Agreed, Paul. The pork was fantastic. I used the Chris Lilly recipe and I was blown away. My only issue was the finishing time of 7 am. I guess my other option is to cook a little hotter and start it early AM instead of doing it overnight. My goal was to have it ready around supper time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you use a remote thermometer like and ET-73? </div></BLOCKQUOTE> Well, my birthday is in June so may answer to this question is "not yet" .

I have that same Oregon Scientific thermometer and haven't been able to make it work no matter what I've tried. How did you get yours to work? I don't even have the instructions anymore.

On Saturday I did my first overnight pulled pork cook. Two 7 lb. butts went on at 10:00 pm and finished at 7 am. I was shooting for lid temps around 225 which I had for the first hour of the cook (all 3 vents 25%) but when I woke up 2 hours later they had climed to 260. I used 25 lit K and a...

Somebody here recently posted the idea of using a shim to crack the lid open a tad. Push it in farther to increase temps and pull back a little to reduce them. You should have no problem getting temps up and you won't have to sleep with the pooch anymore .

I reheated a half rack of vacuum sealed spares recently in hot (not boiling) water for about a half hour, sauced them, and put them under the broiler for a couple of minutes to carmelize. Tasted like they just came off the smoker.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> While the built in thermometer may not be "off", it easily could be. I have a 22.5 that I've done only 3 cooks on and each time I've had a Maverick probe at the same depth...