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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Reyes: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">with significant...

If you are wondering why they call the butt a butt when it comes from the front shoulder, here is a quick and interesting read as to why: Why they call it a Butt.

Yep, I just stick it into the top vent about 2". It came with a clip, and I just clip it to the tab on the vent. Lid temps can vary compared to the different grates, but that depends on if you are using water in the pan, sand, or the piedmont, or if you use a Guru or Stoker. Bottom line also...

I have been using a cheap therm from Wall Mart for the past year or so in the lid vent, and the BBQ Guru to hole temps. I have 2 Nu-Temp remotes sitting in the garage unused for that length of time. When I was using them, they worked great.

I used cherry also. Ribs come out great with it. Sometimes I toss 1 small piece of hickory in also. Cherry gives it a very nice color.

I did 3 racks today @ 280 lid. They were on at 10:45 and off at 3:45. No foil, and they were just a slight "pull" off the bone tender, but not fall off. I prefer to have the slight "tug" like this.

3 racks of B/backs on right now.

John, The system you described, the "PMP" lol, is what I was using, but tried the Piedmont and don't find any difference between the 2. I'll keep using the Piedmont as long as I have them bolted together though.

Dale, No ill feelings at all. I agree with Kevin, do what feels right for you. Myself, I mostly cook one type of food at a time. Not for health issues, that's just the way I do it on the WSM. Now the gasser and the kettle get variety cooks. To make a comment on the side of being safe is never...

While I feel bad for people that have been sick from food issues, I have no problems with doing chicken of another food. Dale....I think pigs are the nastiest animals to eat, but I LOVE THEM lol. Look at what they eat, the way they like to roll around in the mud and such, I think they have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Seems like there are now more than a few people that are using the Piedmont system, or the clay pot in the pan, and I have now used the Piedmont several times now myself. Does anyone that was using the Brinkman pan with crumpled foil in it, then covered with a layer of foil, think the Piedmont...

Costco: $2.99 for B-backs, $1.99 for spares. Boneless butts were around $1.55/lb.

Why not just put the smaller ones on 45 minutes or so after you put the larger ones on. Try to work a time frame out where that would work, or like mentioned in previous post, pull the smaller ones off earlier.

I just did 2 Chickens this afternoon. Had a nice little batch of snow come through for 15 minutes or so. Did them around 270 with cherry. Makes for some great smoked chicken salad.

Check out the roadside chicken. I really like it. Roadside chicken

Red x's Steve. Came up that your site went past the transfer limit. Mmmmm, ribs.

Well, after doing nothing but Spares for the past....well.... a longgg time, I did B/backs the past two rib cooks, and the Family decided they don't have a favorite any more. They want me to "rotate" which ones I do. Myself, I like the spares better, but love them both. Either way is a win/win cook.

Minus 7 with the wind chill. Wrapped up the WSM in a hot water heater blanket, no issues at all.