Search results

Thanks. Made enchiladas out of it

Bout 9 hrs

Depends whose eating it and if they like jerk. If they do go for it. Sounds good to me

Pics in photo forum

The ribeyes i could do!!

Is the smoke worth the extra money over a mav 732 733?? If so why?

To the pit Few hours in Bit of onion Quick rest Au jou collected Pull it Some cheese pleaze Fresh off the weber Yummy

20 min from my house!! Ugh she would kill me!!

Red Weber Charcoal Grill https://detroit.craigslist.org/okl/for/6201842769.html

I'm at 205 and it doesn't feel tender yet I'm wondering if Chuck roast will feel tender like brisket

What temperature should I pull a chuck roast off for pulling? Thanks I'm thinking around 205°

Maybe thats why they were rubbery?? I cooked 3 2 1 at 225

No it was off

Chuckie going on in morn. 4 ponder planning on bout 10 hrs at 225. Gonna rub it with some mexican rub. Pull it. Add some onion and enchilada sauce. Put it in a pan covered with cheddar and sliced jalapenos and.bake till cheese is browned. Any advice or tips?? Will post pic tomorrow. Looking for...

Kinda hard to explain. They came off bone easily but when chewing kinda like chewing on fat. Idk could have been the slab. Ya ya ya definitely not the pitmaster had to be the meat😃😃😃

Thank you!!

Found them on ebay!! Thanks a million

WOW!!! Thank you so much!!!! Do you think a home depot would have them? In what section do you think that I would find them? Thanks again

225 degrees. 3 2 1 method. St louis cut pork ribs. The last two times I did these they came out kind of rubbery to me Foiled empty water pan. Ribs were tender bite through I just don't understand why they are coming out robbery. Any ideas? Thanks these were cooked in a 18 inch Wsm

I need the plastic plugs that go in each corner at the top of the cart. They are square plastic plugs that seat in the frame corners. The lid and bowl is newer so the numbers wont help. Any ideas?? Thanks