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I dont have a deck just a cement porch but if your that worried instead of securing the legs you might want to secure the middle section from tipping over. Get some steel cable and secure it to a board on the railing of the deck or something. Last month the wind was so hard I guess it used...

Start with less lit when using the minion method. Most people that start with a full chimney are doing a high heat smoke. Like for the high heat brisket or for a turkey. So start with less lit and let it slowly creep up to 200*. Also once the temp get to about 170 close the vents a bit...

thanks K Kruger, It went great. Everyone loved it. After it was tender and I took it off I cut the point off and cut it up into 4 pieces and put it back on for another hour and a half. Then the flew hit me like a ton of bricks so I had my wife shred the point pieces for everyone and well I...

Made sense to me Ill post tomorrow night how it went. thanks for your help.

I know this is and old thread but I have a question about this method. I would like to do one this Sunday and would need to store it while we drive to my inlaws. I read most of this thread a while back and the last two pages right now so I may be wrong but can you put apple juice or cider in...

Pretty much what i did as well. Put 4 holes in the bottom pan. Then got 4 bolts and put 2 nuts all the way on each of them. Then put the bolt in the holes and used another nut to secure it. So the top of the bolts and 2 nuts act as the spacer.

Ya I need to. I talked to a friend 2 weeks ago that I just found out loves bbq also. He said he pays a guy to bring him wood for winter but since he gives him a rack of ribs he separates the fruit wood and takes it to him.

Has anyone ordered form Here (scroll down). It has cherry and apple for 24.99. It says its a 20#(lb) bag but it doesn't look like it. Shipping is also cheaper then expected, to my zip code at least. Any other good sites to order from? I'm in the same boat as Randy when it comes to wood...

can you make burnt ends with a high temp brisket. I know you foil the last 2 hours so would it be better to cut off the point before you foil? I read about this on smoke and spice and did a search about it on this board. But would like to try it using the high heat method. Also should I cut...

Do you wrap it the same as when you take it off the wsm. Because I always foil when I take meat off except for ribs and chicken. But as for brisket, butts, and turkey when I take then off I wrap in a few layers of foil as tight as i can. Ill have to try it then... I was just asked last...

I do not understand why you foil? I have read it cooks the meat faster but does it do anything else?

The first time I flipped was after 8 hours. The first butt I did was only 6lbs and took close to 16hours. This one was 9lbs so I figured it would take a little be longer. Especially since i couldn't get the temp any higher then 228* in the wsm. I went to flip again while the meat temp still...

Ya its my meat temp that dropped. This morning I didn't mop I just flipped it and the temp outside was in the 40's. My probe is all the way in, almost to about were the probe curves. Ok but its good to know its normal. Its almost time to flip it again and it hasn't even reached the temp it...

When I open the top to mop or to turn over the meat temp drops a few degrees. This is my second butt and I when I flipped it it dropped 8 degrees in a span of like 30 minutes. The first one did the same thing but I was also mopping when I flipped. I was just wondering if this is normal...

Got it. thanks. Going to do the mod this weekend and on Sat night do some butts. Looking forward to it. Hope there is no wind though.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M. Chesney: Been thinking about making the switch to conserve fuel and speed up cooking </div></BLOCKQUOTE> Does it speed up the cooking process?

Damn... that is an awesome backyard. I live in the desert so if I had a yard that size I wouldn't be able to afford the water bill to keep it green As for the windbreak I was thinking of getting some of that 4' reflectix (sp?) and wrap tight around the wsm with velcro, like a jacket, or...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.:I didn't even know what a pork butt was. </div></BLOCKQUOTE> I was in the same boat. Everyone looked at me weird when I said I was smoking a...

I got mine in Nov of 06 and have no problem in the kitchen or my bedroom. Ill try the rest of the house tonight, first time seeing this thread, and let you know by the weekend.

Has anyone experienced this as well.... The other day when I was smoking my first butt when I lifted the lid to mop the temp of the meat would drop 3 or 4 degrees. I was half asleep the first time I mopped but was almost positive it did but the second time I know for sure it dropped. So didn't...