Search results

Is it really necessary to purchase a stepped drill bit for the thermometer install. Couldn't one us a drill bit set and just start with a small drill bit and keep using incrementally larger bits until you have the size hole you need for the install?

Cook to rare or just medium rare in the center. Any more and they will be shoe leather. If you cook them a minute too long, you will be sorry. Err on the side of being too rare. I have heard people soaking them in milk for a day or so to reduce gaminess/taste. We sometimes stuff them with...

Does tri tip work well in Chili? I would use something more along the lines of chuck.

I knew it was a matter of time before some smart*** made a comment about Edina...just kidding. Paul, thanks for the tip. Pat

Which Menards store do you go to? I have never seen it at the Eden Prairie, MN store. PFSmith...I live in Edina...

Can anyone find Lump in Minneapolis??? I can only find Cowboy. If so, where???

Does the Weber top fit perfectly on a barrel, or did you have to do some mod to it? Pat

I tried to do a small chuck yesterday. Took it to 165, foiled it, brought it up to 195 internal, and pulled it off the cooker. Let it sit on the countertop for an hour...attempted to pull it and it wasn't tender. Foiled it again, threw it back in the oven took it up to 200 and tried to pull...

When you cook overnight, do you just set the WSM and go to bed, or do you stay up and check it from time to time?

Thanks to all for the tips. Butt came out great...actually better than great. Thanks again. I'll post pics next time. Pat

Thanks for your replies. One other thing, would you trim the fat cap, or just leave it and deal with it later?

I am doing my first whole butt this weekend. What do you recommend: a) brine and rub b) inject and rub c) rub only Thanks. Appreciate your help.

Mike, thanks for the suggestion. I will try that.

is there much of a difference? Costco in my location only sells boneless butts. It is difficult to find whole butts in Minnesota. Any suggestions?

Not a homebrew, but if you like hoppy beer, you must try Surly Furious. Pat

I had a Brinkman Smoke and Grill Electric. I sold it on Craigs List and bought a WSM this summer. The Brinkman was so poorly made and you couldn't control the temperature. If there was any wind at all, the temp ran too low and you couldn't get it any higher. The thermometer didn't show a...

sorry, final question... What does the clay saucer look like? where did you find one? do you foil it and put it in the water pan of does it fit in the place of the water pan?

is it more difficult to maintain a low temperature in the WSM without water? For example, do you sleep in an overnight cook or do you have to watch it from time to time?

What are the advantages and disadvantages to using water vs. using clay? Is it strictly ease of clean up?

Next time I'll just take it to 4 hrs and check for tender. The instructions were so dead on you really don't need a probe.