Search results

I'm on the fence about adding one. I can hum along in the 275 range all day but would want it to be ale to have better control at lower temps. The reason I'm not sure it will help is that after a slow ramp up with only 9 KBB lit, I have all the bottom vents shut and the top at 1/2 and still...

For those that have done rump roast to 125*, how tender is it sliced thin for sandwiches. I made some great sandwiches with a prime rib, but that is a little pricey for sandwiches. Looking for an alternative.

Sound like it just wasn't done yet. They say to cook until tender. I know that is easier said than done for your first few. Ones inclination is its dry so you don't want to get any drier. If it didnt crumble when sliced I would say it needed more time

I like the good 'ol cheap hamburger buns. They soak up the vinegar and make a great soggy sammi

Congrats of the first cook. Ribs look great

I think the key points have been made. Heat from asphalt, mud but able to stake in for the ground. If it was grass and not dirt and level I would probably go grass. Sound like you know the exact area. You can always take empty Homer buckets and fill with water for an inexpensive weight to tie...

I keep a log of all my cooks so this does look interesting. One concern I have is recording all my cooks to a cloud and run the risk of loosing everything should the site close. Is there any export function?

Sounds like every thing was working as planned. Were you wanting to run higher than 250. Going to be hard to do with water. I would just do the same thing again but cook them until they are tender. Once you get that down you can start experimenting on different ways to get the same end...

That looks real good. Isn't this weather great?:mad:

Sorry to hear it didn't go well. Something is certainly not right. Time and temperature are the two factors and since you already know the time, that just leaves temperature. I know you said you checked temp with another thermometer. Where were you measuring temp from. I don't think you...

Those looks great. Did you find the yardbird to be salty. Your looks like it was put on as heavy as I did and felt it was heavy

Those chuck eyes looks great. Hungry were you!

Great looking ribs. Makes me want to do them dry next time for a change

Great looking pork. Does this mean your not getting rid of the WSM? :wsm:

Clay saucer and no water here. I even kept it under 200 for my first bacon batch. Hope I can repeat that as I can't find my notes for that one

I am a foil addict:) I foil both sides of my water pan and both sides of the saucer to prevent any grease from getting on the saucer. To make cleanup easy I then put another piece of foil across the top of it all. That last piece is all I need to change after cooking

Don't have the actual measurements, but the center section is what will be the problem. It is about 23" diameter, so even on its side it won't go under my toneau in a Ram. Height of the that section is probably closer to 30"

Looks pretty cool

No to all of those

It is best to try to shove the lit coals to one side and adding some lit to the top of it so that you are not dumping a lot of unlit on the existing. Adding unlit reacts differently than the way th minion burns and will smoke real bad and add some bad favors.