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the recipe i've been using quite often is from adam perry lang's bbq 25 book...pretty solid

Well, I've been involved with the madness for several years, but now have the real equipment!

After years of using my kettles as smokers, I finally bought a 22.5 WSM today. Saved up a bunch of Amazon gift cards and only paid 10 bucks of my own money, which included next day shipping with Amazon Prime. Gonna be a great Memorial Day weekend!

I don't know where I saw the recipe I use (Raichlens book maybe?), but I brush the lamb with OO, add a little salt/pepper, then take a paring knife and pierce holes all over the meat, inserting garlic cloves and fresh rosemary. Used my rotisserie this year and it was outstanding. Love me some lamb!

I use the skewer method for my spares quite a bit and haven't had any major issues...that being said you do need to be careful when removing the skewer from the ribs because they will tear easily even if they do tear, big deal...they're going to get eaten anyways!

Thanks for the help, fellas...the picture on the front page is what prompted my question (those thighs looked awesome!)...seems like this should be pretty easy, since I have some SS eye bolts at home already Lowes is 5 min from my house, so I think I'll try some thighs or drumsticks this...

I use my rotisserie for my 22.5s quite a bit and was curious if they make a basket that will attach to it? I've seen the one for the gasser, but was wondering if this will work for the charcoal one as well? Thanks!

I must have been on the good list this year...cast iron cooking grate for one of my 22.5s, 11 inch carving knife from William Sonoma, couple of new bbq books, and an Oregon Scientific wireless thermometer! unfortunately, Santa forgot the 22.5 WSM that I put on the list, though!

I have this book as well and like it alot...the chicken thigh recipe is very good and extremely easy...make it all the time when friends come over and there's never leftovers!

I use two pieces of sheet metal that I slide thru the grates...no complaints so far! That being said, I would like to try the fire brick method so I can compare.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: I've only done flats, though quite a few of them. Here's the way I go about it. I shoot for 1.5 hours a pound at 250 or so. I usually won't...

I'm sure most of you guys are looking forward to the 3 day weekend and mine starts when I get out of the office in a couple of hours. What do you have planned for your weekend cooks/parties? I'm hosting a get together tomorrow for a full day of college football, including the Illinois-Mizzou...

Dave and Kevin- Thanks for the input. Like I said, the briskets have been far from disaster, in fact, they've been THIS close to being very good, in my book. I've got a huge cook planned for a party we're hosting labor day weekend and want to nail it!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Agreed, a bit over. There is no temp that equals done/tender. You've got to feel for that. Are you wrapping and resting? If so, for how...

meat was pretty tender and actually pulling apart on one end...had no issue in slicing... maybe i'm just being picky

Hey Guys- Looking for your thoughts on brisket. As I mentioned in a post last week, I don't do them much, but have had decent results with my last few cooks. My only "complaint" is they have been just a bit dry. The cooks have been on my OTG, temps ranged between 275-325, fat side down and...

i used to rub my ribs/pork shoulder/brisket/etc and let sit in the fridge overnight, but changed my method to rubbing 1/2 hour or so before putting on the grill and like the results better...i have no clue why...maybe its because i'm getting better at my craft, but who knows? Kevin's advice on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Necessary? No. It can be the difference between success and failure in some cases though. It depends on the flat, the cooking conditions, and...

Is it really necessary to foil at 160? A couple weeks ago I did a 5lb flat in my kettle @ 300, no foiling, and it turned out pretty good.

haven't done a pork butt in awhile, so stopping at the store on the way home and will throw it on first thing in the morning!