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Going camping with my Sisters and their families and my Mom and Dad. Doing 6 racks of back ribs on the top, and a 9 lb butt on the bottom.

If you have a crock pot, I would pull it and put it in there on low to keep it hot.(also makes a nice bug serving dish)

A 5 lb butt would only take about 7-10 hrs. If you have a crock pot, I would let it sit, pull it, and put it in the crock pot on low until it is time to eat. Be sure to make up a batch of #5 sauce and drizzle that over your creation. This is how I would do it. Hope this helps, and we will...

Thanks for clearing that up Kevin. I made another call to the butcher that I get 90% of my product from.. His reply is that water and salt is cheaper then Ribs and loins are, so if we add 15% water, we get 15% more weight, If we drop the price by 5% than the next guy, we still come out ahead...

I questioned my local store about that as well. They are seasoned with sea salt and water. Ther reason is to maintain a healthy pink colouring the packaging, without the pork turns to a greyish brown colour under the flourescent lights. Nothing wrong with it, it just looks bad.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I noticed a wisconsin stamp on the fat. Is ther any difference in state inspected pork and usda inspected pork? </div></BLOCKQUOTE> In Canada, the difference between Fed and...

Baby Backs, and Barbies beans. Can I come for supper please Brian?

I burn lump exclusively, and have no trouble under 300*, I actually have a harder time getting the WSM to run hot, than cool.

I am doing my second hog this weekend. I did one last year for a friends 40th birthday, this weekends is for a bowling group year end party. The pig was 135lbs live, about 100-110 lbs dressed. The butcher I took it to is going to brine the body, stuff the cavity, and wrap it in foil for me...

I have made pizza before, using only a "traditional" setup, charcoal on bottom, empty water pan, and two grates. I found the taste was awesome, but it was a PITA to get the temp needed. I may try the other ways that Bradley has talked about to see if it gets up to temp faster.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I do know that the older the beans are the dryer they will be. I figured the place I bought these beans from must not have a lot of turn over. </div></BLOCKQUOTE> It could...

Try this brine recipe from the owners manual. It is what I do for a fresh ham. Sweet Pickle Brine 1 gal. water 2 1?2 cups salt 1?3 cup light brown sugar 1 tablespoon Liquid garlic 1 oz. pickling spices Click here for more info

I always put it on at the same time as the coals, then close it up and leave it till done.

Welcom to the addiction, oops, I mean board.

I usually just use the rib rack, and have no problems with how they taste.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Burtess: I am by London one a week so I could stop by. Is it "firm" sausage meat or the really fatty, wet stuff? I tried a Maple Leaf sausage tube and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Problem up here in Canada is that we can't buy them, I have all of my friend programmed to pick some up for me every time they cross the border. </div></BLOCKQUOTE> There...

Congrats on a successful second cook.

It's now 20 after 5 am, I'm assuming that you have your butts on, looks like a great day,let us know how it goes for you Darryl. (with ribs and butt, chances are it will be great)

I think that your timing sounds pretty good, Just wondering why you want to start between 2 and 3 a.m when starting at 5 should have you ready to eat for 6-7 p.m. If you are running a dome temp of 250* you should be O.K. at the 2 hrs /lb, and then be able to allow 4-5 hrs for the ribs, while...