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Hello all, I have a Summit platinum and am considering just leaving it outside(with the cover on). I would just like to get it out of my garage really. Anybody out there keep there nice shiny grills in the elements? Just wondering if it would hurt the longevity of my grill.... Ron

Butts rested for 3 hours wrapped in foil and in a cooler. Just got them pulled. Delicious. This was my 3rd time doing butts and of course I learned some things.... I didn't trim enough fat. Do you all 'open' up the butt(these were bone-in)and trim off fat or just on the outside? I had to...

Anyone know what is a good measure to go by for portioning out pulled pork? I like to give it away, and now that I have a digital scale I can be a little more accurate. I'm sure some kind of chart exists that has amounts for men, women, and kids. Getting ready to bag it and was curious...

How long are the stems on the lid probes you all use? I just did a sort of test. I used my turkey fryer therm(very long stem) and stuck it in the lid around 2 1/2"(about where the old lid therm was). It read around 275* to 280*. I then brought it down to just 1/2" above middle of grate...

5am. Butts at 175*, grate temp at 220* with almost no charcoal left. Also no water in ECB pan(started full w/hot water). Filled ring little less than half and dumped already burning coals on top. Temp reading at 224*, left vents where they were. I think I'm going to go back to lid temp as...

Well normally I go by the lid temp but I checked all my Therms today and my lid therm was toast. About -25* off. I now see why my chickens took so long to cook last week. Anyway I'm now using the probe thru a cork at the top grate. It's about 2" in from the edge(between edge and butt) and...

I asked the meat guy at Sams for a boneless chuck roll/roast and he wasn't sure what I was talking about. He brought out this huge piece of boneless cryovace'd meat but I still wasn't sure. Does it go by any other names? The guy didn't seem real enthused about customer service anyway(it was...

well I guess I'll do a sort of test then. I have enough left overs to fill the ring. I'll try and do the whole cook with left overs and see what happens... for grilling, I swear I can re-use coals 2-3 times in my smokey joe... ron

Do I need to do anything different? I usually use my left-over coal just for grilling. How will it affect the WSM? I'm going to do some pork butts FWIW... ron

Thanks. I don't remember about the pork butts either. I know they have the case price listed in the meat dept. but I never paid attention to if they actually applied the case price to the twin pack. The difference is usually about $.20 I think. Going after I leave work today so will find...

Called Sams they want $2.76lb. Is that in the ball park? I've only done one brisket and I don't remember at all what I paid. That is the cryovac price, not case price. Does anyone know how many come in a case? thanks, ron

anyone care to chime in on the kiln dried aspect? I never even thought of that. The logic in me says it shouldn't matter as any wood used in the smoker is 'seasoned', which just means it air dried for a few months. I'm sure kiln dried has less moisture(between 6-18% usually depending on the...

Umm....I don't think 20#'s is a single use bag, unless you meant 2#'s? either way if its just regular ole' kingsford briquettes (single use bag or not) just tear it open and use what you need... ron

I've never seen either available for sale as BBQ chunks around here. I've seen white oak chips available I think at Gander Mountain. I always have red oak available from a woodworking hobby. The oak they sell at home depot/lowes is always red oak. Ron

not to hijack the thread, but is there a taste difference between red oak and white oak?

Well I finally got the chickens put in the freezer, but what a looooong day. First off I think the last time I did this I used 6 chickens instead of 8. Between all that meat, 40* weather and windy I had a heck of a time. It seemed like the WSM just couldn't keep up. The temp was pretty solid...

I put 8 birds on this morning. Going to pull them and freeze for sammies. I went the quick and dirty route today. 1)Fired the WSM 2)Did a quick trim of the chickens(no gibs or necks in these twin packs from Sams) 3)Quick rinse and let sit until smoker was ready(I did not pat them dry)...

Jerky came out great! Can't wait to do more.... I followed the recipe's to a T. The hot and spicy is my favorite... ron Oh yes, I followed the direction on the tenderquick bag and put in one tbsp. of tenderquick for each pound of meat....

....about the amounts. First off, does the ts mean teaspoon or tablespoon, secondly, for 5 pounds of meat(this is what the recipe calls for) how much tenderquick do I use? Randy's webpage calls for 1 ts of tenderquick, but the tenderquick bag says 1 Tbsp for each pound of meat. Maybe I'm...

whats a good dehydrator, and how much jerky can one hold? ron