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Cooked a Rack of Ribs today using a modified minion method I saw on another forum See pic. Put about 12 lit Briquettes on the unlit. cooked just under 4 hrs at 250ish. Had to kepp a somewhat closer eye on the temps as compared to the regular minion method, but used less charcoal. guessing about...

Dale you know I've been wanting to try a chuck roll. Others have said great things about chuck roll as well.

Ray I'm going to stock up for the winter. Weathers supposed to be nice this week, will pick a day and smoke a couple of butts.

Dale I imagin that would about do it.

simon I like the trying to perfect the mustard sauce idea.

My "freezer" stock of (leftover), PP is getting low. I'm starting to get "fidgety" and "twitch' a little. Does this mean I'm addicted to PP ??? Anyone else get that kinda feeling when their getting low on the frozen leftover PP ? I recently started making (2) butts at a time for the leftovers...

george I made my first smoked meatloaf about a little over a year ago. I gottta tell you I (and the family) cant't believe how much better it is than using the oven. Used Chris's recipe in the cooking section terrific. Happy Smoking !!!!!

Kevin I was thinking of making a chicken sandwich out of some of it, today for lunch, as a matter of fact. I also like the salad idea as well. Also I was thinking about you, and your pushing high heat chicken cooks as you have in the past. I have to tell you this chicken, came out so good...

Rich Don't get me wrong. The chicken is still very good reheated and served in gravy, IMO. I just seam to be more "aware" of the flavor & juicyness of the meat when it not served in gravy. If I were to have cut the chicken up in pieces, and reheated as such in the oven in a day or two, I...

I just cooked (2) 4 lb chickens that I brined and they came out terrific. Why is it, that I"m thinking you can't really "appreciate" the effects of brined chicken, when you take the "leftovers" and pull the meat off the bone and then say make chicken in gravy like for chicken and waffels, in a...

Ken There ya go, Sounds good.

Ken Lately I've been making more than one butt at a time and freezing leftovers. Just so i don't have to cook everytime I want a PP sammy. Good Luck

Mark Thanks It took from 4 am to 11 am (7hrs) to get to 160. Then it was about (approx. 1.5 hrs) actually right about 12:40 pm when they reached 195. Rested in the cooler till about 3:15 and then I pulled them.

Larry Thanks The pork came out great,and these butts were frozen, although they were thawed out before going on the WSM. Still think I can do a little better on the pics. Cell camera seams to take pretty good pics with good natural sunlight. Yesterday was pretty overcast.

Cooked (2) 6 lb butts today they came out alot better than the pics. Took the first pic at 3:45 this morning. Put the butts on at 4 am. After putting the butts in the foil I realized I hadn't taken a pic on the WSM, didn't care to unwrap sorry. Cooked at 250 ish lid till 160, foiled (increased...

Larry You know, I just might try an overnight cook, never did one. I have to go somewhere with the family this afternoon/early evening, depending on how things go, I might give it a try. Dave I'll give the Arm waving thing a try. Ha Ha !! Thanks

Ken Thanks I don't have the 5 hrs plus time starting the fire, and letting the butt rest in the foil before pulling, and then packaging it. I'm cooking (2) 6 lb. butts and will have alot of leftovers for freezing. I'll spent some time this afternoon preparing for the smoke tomorrow. Thanks guys

Larry You answered my question. I don't have the time to do the full cook today. I believe what you are saying is correct, and will just have to do the whole thing tomorrow. I'll just get up a little earlier, (before breakfast), tomorrow. At my age, I'm just happy to be able to get up...

Is it possible to "parr" cook pork butts say today, maybe cook to 160 foil and let cool on the counter, then refigeriate. And then finish tomorrow, cooking to 190-200 ish, the let rest in a cooler as usual and pull? Any info appreciated. Thankd

Anyone catch the Neely's yesterday ? Made smoked catfish filets. He said he smoked them with apple chips for 45 min at 275. They were pretty big Filets. wonder if anyone has done catfish filets like that and what kinda results you got ?