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I've got 3 butts going right now. Typically I take them to 195 and wrap in plastic wrap and into the cooler for 1/2 to 1 hour. For me the temps move fairly steady up to the 160-170 mark and then you get to wait forever for the temps to start moving again. Once they start moving it gets to 195...

A 6LB rib roast. On the Egg this afternoon. Beef, it's what's for dinner! Neighbor is getting Potatoes and grilling veggies. Already finished off a bottle of Pinot as well. http://www.facebook.com/album....subject=Thanksgiving 2009 cook 1 Monday

If I put stuff in my chest freezer it's also vacuum or cyrovac packed...... Without the vacuum packing I'd consider it "short term" storage which is what the inside freezer is for. Marking packages is a must. You might not recognize what's in there in a few months.

Just for curiosity sake why not do the cheese again?

I've got some Venison Sausage (like 20 LBS).. Venison Sausage (Medium variety spiced like JC Potter) Chopped Onion Chopped Jalapeno Sharp Cheddar Cheese

The spot that has my water pan is the stock location for the Pro-Q smoker. The charcoal extends to the top of the bottom bowl that has the legs on it and the first "stacker" has the water pan and grill. Additional stackers would have more room and then the top. With 3 stackers and no...

Some ongoing pictures from today's BBQ. I'm doing spareribs for the first time in about a year. I've included a fair number of comments with the photos because my friends aren't "into" BBQ and cooking like I am. Usually when I post photos of my cooks they joke "You are not seriously posting...

The Rival Seal A Meal vacuum sealers are a good value. I've been using one for over a year now. There are some drawback to these units: 1. they don't have a seal button, the unit only seals the bag after a full Vacuum is obtained. Meaning you cannot seal bread without crushing it in the bag...

While checking out the grills at my Home Depot last night I ran across this. It appears to look alot like a Big Green Egg but instead of all Ceramic body it has a metal veneer. Anybody have any experience with it? It was priced in the mid-high $800s if memory serves me right. Brad.

My local Home Depot has made a hole for the Competitor briquettes but hasn't received them yet. I look forward to trying them out! Anyone done a long cook like a brisket or butt with the new stuff and gotten a feel for how long it lasts vs. regular K?

I purchased the 20" Excel and have done 3 cooks so far. First cook. 2 racks of ribs and 5 LBS of Split Chicken Breasts. Ribs in the 3-2-1 method and the Chicken Breasts in the Jumpin' Jim method. Just a quick afternoon cook to get a feel for the cooker. Used an 18" clay saucer/waterless...

I had a left-over brisket for lunch today. Cooked 2 whole packers 3 weeks ago and had placed 2 unsliced flats into seperate foodsaver 1 Gallon bags. Thawed in the refrigerator overnight to insure it wasn't frozen inside, then simmered in a light rolling boil for 20-35 minutes. Came out great...

I actually ordered the Excel 20" smoker and stacker. Arrived yesterday. I'm a pilot and working until Thursday, but we happened to be in my home town this afternoon and I rushed to the house to check it out before making the next trip. Didn't get it assembled, but did a test fit with a rib...