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Came today but will need to wait till Friday.

Anyone can cook a Pork Butt or a Rack of Ribs but only a real Pitmaster can nail Spam. Oh, and it must be done on a Ranch!!!! MONEY SHOT BAM!!!!!!!!!

That is the best review I've read. BTW, at the end where he talks about only getting to keep one Cooker it would be the WSCG. I agree.

That's AWESOME!!!! Congrats.

Five hours in temp at 253. Pork Butt has hit the dreaded stall at 162 for the last hour.. I don't foil, gotta push through the stall.

14.5 Bandwagon. UPDATED!!!! OK, I jumped on the bandwagon this morning. Went to Lowe's this morning to pick up ten bags of Stubbs and Wallyworld is right next door. One left on clearance for $79. Although I didn't needed it cuz I have an 1880 E code I couldn't resist. Breaking it in right...

Stater Bros. You need to talk to one of the butchers though. Ask for a full plate of short ribs. There are two full plates per cryopac (8 ribs). Not cheap, I think they were $3.99 lb $52.00.

NICE Rib Eye!!!! I didn't see any bacon cooked though. Should send it my way I still have some room in my freezer. Great job.

Mk Hey Enrico, not a good reason. Just didn't see how deep it was when I was pulling the membrane. It rendered though and it was only in a couple ribs. One of my dogs really liked it.

Thanks. Mastered? No, but Weber sure nailed it.

This was still on my BBQ Bucket List. Two 4 bone plates rubbed with Beef Base paste and SnP. Smoked at 280 deg for about five hours. Foiled and rested for an hour n half in the ice chest. :summitcharcoal: worth every penny. Thanks for Looking.

Bacon WSCG 15# Pork Belly cured with Morton's Tender Quick and Brown Sugar for 10 Days. On Monday I took out of the fridge and gave it a good rinse. Cut a few hunks off for a salt test. It passed. Crusted with fresh ground pepper and back to the fridge for a night of air drying...

15# Belly going on the WSCG this afternoon. Sneak Peek

I may go today. The Blue 22" that he used a lot is on CL for $100. Anything you buy has to be paid for on paypal.

If that's for lunch what did you do for dinner? Awesome cook.

Gotta find a Sprouts today!!!! That looks sooooooooooooooo good.

Nice!!!!!!!!!!!11

That's how you do it. Great Re-Hab.

Enrico, I don't have a clue what sous vide is but I'd hit that T-Bone with some Ribs on the side. Great cook.