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Looks fantastic!!!!!

No stone used. Straight on the grill.

This happened to me too with one of my maverick probes

Smoking and golf is a great combo.

That usually comes the next morning.

I just went out and bought cheap bacon. Ideally I'd like to make my own and use it for these. I'll probably be making these again this weekend, but will add some serranos to the mix to really give em some kick!

Right on. I did them for about two hours at 300. I would probably go lighter on the cream cheese next time. Maybe add some hotter peppers in the cream cheese too.

Ok click the link guys. Let me know if this worked. https://share.htc.com/seLRHKC07#

Alright. I think I can handle this! I'll take a bunch of pictures of our meal and let you guys know how it turned out.

Here's a good review of it... http://www.nakedwhiz.com/lumpdatabase/lumpbag11.htm

I'm making Carne Asada for some friends tomorrow night and I want to make some ABT's as an appetizer. Now, I know that these can be made on any source of heat but I really think smoking them would be a fantastic way to season and finish them, as well as giving me a chance to show off my new...

I think the 1.5/lb is a good guideline if you need a starting point...but like everyone has said, Butts are very forgiving and hard to screw up. I've had two minor failures with two pork butts (Maverick failing in the first one and it cooking for most of the night at 160-180 degrees instead of...

I'll admit I probably won't ever use all the alarm settings etc. There are going to be eventual ups and downs during your cook that will probably go over your set limits...that's why you carry the remote around with you and take a gander whenever you think of it. I shouldn't talk though, I...

Can someone give me a rough idea on how many Briquettes the Weber Chimney Starter holds? I have a generic one (For $10.00 less than the Weber, but mainly because the Home Depot I was at didn't carry the Weber) and I'm curious to know how different it is than the Weber. Here's a picture of...

I think we'd all be better off just ignoring this thread, clearing our internet cache and deleting our cookies to pretend that none of us ever read it. brb locking my doors.

How full was full? Are the briquettes heaped on top of the rim, or are they level with the rim? That extra 10-12 briquettes you could get on top might make the difference to how long your smoker goes. The reason I say this is because in perfectly calm conditions I ran out of fuel around the...

One Weber lighter cube. Works like a charm, everytime.

Howard, To turn off the Transmitter you need to push and hold it to turn off. For the other errors, I'm not too sure. It sounds like you may have gotten a lemon. Their customer support has been good as far as I've experienced (I too, experienced a faulty probe) so maybe give them a call...

Interesting. See, I think I need to do an all-day cook rather than the Overnights I've been doing...just to get an idea of where my cooker's at the whole time. I'm guessing that the earlier you foil the meat, the less of a "stall" you get and the quicker it'll speed up those last 3-4 hours?

Robert, when you say you cook for only 9 hours, what temperature do you cook it at? I'm guessing you must be in excess of 270?