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Waiting to hear how it turned out! I still haven't done a pork butt yet. ...Lots of baby backs, a brisket, a ham, and of course jerky.

I did use the Minion method. I filled the charcoal ring a tad over one layer deep, and added about 10 lit briquettes in the center. I laid my foiled apple wood pouch on top of the 10, to get the smoke going early. There were about 2 heaping cups of wood chips in it, and I didn't add any more...

Thanks to Kevin, my first attempt today at jerky was a success. I made the pictures and descriptions to send to some out of town friends and relatives, and I'm including them here for any of y'all who might be interested in making jerky. The weather was great, and it was my first time using...

Paul, it's true about the sparks shooting up from the chimney. I tried lump for the first time for steaks, a couple of nights ago, and it looked like a sparkler on the 4th of July. Not sure how I like it, but it wasn't a fair test. I got tied up with other dinner items, and I think it was past...

Jim, Get your neighbor to join the Forum!

I agree with Ines. If I remember correctly, the butt is made up of 7 different muscles, which all cook a little differently. It's also possible your probe was too close to the bone, or the thermometer may have gone bad.

I found a small trigger spray bottle (about 7" tall) at Wal-Mart, in the health and beauty area. The bottle is crystal clear, and it is just the right size for a small cook.

Tony wrote: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Is it possible to run the WSM on charcoal at a temperature low enough to do the drying? Or is it just to hard to keep the fire going while keeping such a low temp? <HR></BLOCKQUOTE>It can be done both ways, but...

Thanks for the heads up on the element coating. Where did you get the hot plate? I want to try this for some low temperature smoking too. I read another post here, that said Sears sells a good one, but my local Sears was out. The manager said she usually gets them in for "back to school," but...

Actually, it is 3-2-1. Smoke for 3 hours, foil with some juice for 2 hours, then unfoil and crisp back up for 1 hour.

Everything I've seen at my local Super Wal-Mart is enhanced. On the other hand, I haven't seen anything enhanced at my local Sam's.

Jim wrote: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I think that a big part of getting a great outcome is getting a good brisket to begin with. <HR></BLOCKQUOTE>I agree. I've done one brisket, with no prior brisket experience, (other than eating them) and it...

Built into the "sell by" date is a reasonable time after that, to prepare them. If they are sealed in cryo and kept cold in the fridge, I woudn't worry about a few days.

Jr Lew wrote: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Beef Jerky! Do you have a recipe to share? <HR></BLOCKQUOTE>Here are several!

Rick, I agree with Doug, suspecting the thermometer. A few weeks ago, I smoked chicken wings. I wanted to smoke them at around 325 so the skin would be crisp. 20 Minutes after putting the lid on, the temperature thru the dome vent with a Taylor probe, measured only 175. So I took the cooker...

Yes Norm, Tila makes the Kenmore machine. The Kenmore bags are the same quality, boilable etc. I sometimes also use the Foodsaver bags with my Kenmore machine, since they have some different sizes.

Here's another safety tip. While wearing shorts, sitting at your picnic table beside your Weber kettle, be careful your knee doesn't touch the bottom of the kettle when reaching to turn a chicken wing.

Rob, You can get very tender ribs cooking low and slow. I do baby backs at 220 degrees for about 5 1/2 hours. I'd recommend using the Minion Method. It's much easier to bring the fire up to temperature, rather than fighting a hot fire. Also, you start cooking sooner, and the meat is exposed...

Hi Jerry, I smoke one rack of baby backs, at 225 which take even less time than spares, and they usually take me 5 to 5 1/2 hours, without using foil. I cook for one or two also. I live full time in an RV, and my refrigerator and freezer space is very limited. So, I can't "load up the smoker"...

Jim Bob, I like to heat cider vinegar, and add brown sugar to taste. Then add crushed red pepper flakes, ground mustard powder, black pepper, cayenne pepper, and a dash of wooster. Simple, but tangy/spicy.