Search results

Both grates cook just fine. Some of my best BBQ has been two big pork butts cooked one to a grate in the 18" wsm, so the only reason I'd squeeze them onto the same grate would be if I needed the bottom grate for something else. If one is thicker than the other, put it on the top rack and you...

All I can speak for is my own experience when it comes to smoking chicken. Low and slow, most of the skin will be fairly tender, but rubbery in a lot of places, while if I cook at moderate temps around 300*, it might look great, but can easily be dry and tough in a lot of areas. Not cool if the...

Just a couple of fryers? Spatchcocked for about an hour on my Performer. Only takes one chunk or two of wood on the cooking grate over a chimney's worth of hot charcoal.

Hope your alarm went off and all is well. You've already started, but both would fit on the top rack if it was my 18; ribs either cut in half in a small rib rack or rolled and skewered. ABT's on the top rack if the butt was done early, or bottom rack if not. Anyhow, I hope your 'q turns out to...

Very cool. I love some pulled chuck. Glad it turned out good for ya!

The wings look mighty tasty, and the ribs look perfect. Yum.

Congrats on the first butt off with your mini. If it tasted good, that's all that matters. I'm very surprised it had a final IT* under 200* given such a fast cook finished in foil. Any pulled pics?

Glad it went good for ya. I'm with you on the foiling for big cooks. I don't do it just to hold moisture, though. The foil really helps even out the cooking when you have all that meat on there. It's not like the bark would be crisp by the time of serving, anyhow. As to retaining moisture, I...

The new Weber Gourmet system grate with the removal insert is visibly heavier than the standard hinged grate.

Bob offers great advice above. If using water in the pan, use hot water if you can. Also, be aware that the dome gauge will probably be a good bit cooler than the actual grate temp as long as the meat is relatively cool, say maybe 25* or so. It just depends on the weather and amount of meat in...

I guess you could, but it's best to smoke the whole thing. More mass = more moisture, and flats stall enough as it is. Plus, BBQ is as good or even better leftover. I suggest going with an empty foiled pan at higher temps, and tightly foil it once the bark is where you want it. If the flat won't...

First it's the pork disease making shoulder butts cost as much as ribs. Now this, and it's of no surprise when the US beef herd is the smallest it's been since WWII, or something like that from what I recently read. Anyone got any new chicken recipes?

Just what are we looking at in the first two shots? Anyhow, I'm pretty sure they started off at least as pork spares, but maybe GGross is right.

Al, while there's certainly something to the smoke ring development under 140*, it's not quite as simple as that. Here's an interesting read on the subject: http://www.genuineideas.com/ArticlesIndex/smokeRingMoist.html

I'm with Darren. I never move ribs racks around much on the wsm, but it would make sense to simply rotate the two four slot racks 180* halfway through the cook. I'd keep in mind that there's a couple of issues when it comes to ribs on the wsm. For one, the outer perimeter of the grate tends to...

I've always just gone under the lid since it doesn't nearly crimp the cable like a wsm dome.

If cooking at temps conducive with water in the pan, 235-250, I find that 8-9 pound butts usually take 14-16hrs. You'll also want to tent it with foil and let it sit at least half an hour or so before pulling, so add an hr or so on for that.

It might not be of too much help, but ten ounces of uncooked bone-in pork butt per person is a good rule of thumb if it's the only meat. Good luck with it. I've cooked a case of eight pork butts before, but man, that's gonna be a lot of wings!

She's a beaut! Congrats. I only wish mine were bigger since I often cook for a lot of folks.

Small, partial butts OR briskets will boggle your mind on how long they can go since they stall so hard. (If they were passing 'em out for free at the grocery store, I'd cook faster and foil during the cook.) Try to find whole, unenhanced, bone-in boston butts, as you say, around 8 to 10 lbs...