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I don't know if it qualifies as a gadget, but my dishwasher is a waste of space when I have a wife and daughter to do the dishes. Other than that the digital temp probe with a dead battery hasn't come in handy for a while. This is a great thread! Keep the useless gadgets coming.

I wish Costco would carry Charcoal year round. I forgot to load up this fall before they ran out. I haven't seen any full packers at mine here in Maple Grove, MN.

Slap yo Daddy on Pitmasters uses a water heater blanket on his WSM. I have never used a blanket on mine in the MN cold winter, I use a bit more fuel in the winter than summer but... Good luck,

How about on e of these? http://www.pigroast.com/84page...rmer_chargrill08.htm

Hey Mark, Email me your addy and I can be there within 40 Minutes to give those a try. Looks good! Dave

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Anyway, once again, Keri's beans got stares for having apples in it but everyone loved it. </div></BLOCKQUOTE> I mash mine with a tater masher, no one knows they are in...

I have no idea what I'm talking about but I am opinionated. I would let them out of the fridge for 1/2 hour or more before putting on the cooker. I would put the turkey on the bottom and the roast in a Aluminum pan on the top rack. I'm not to sure about the different meats juices dripping from...

Hi Mark, Looks great, I have never tied up my shoulders before. That looks like a good idea to fit more on. I will concur with Larry. I shop at Restaurant Depot now and then on Snelling and Como, If you need something send me an email and I can meet you over there. I just bought some bone-in...

I've always done smaller ones so I look forward to hearing the answer as well.

Good info here, thanks guys. Franks- that is exactly why I posted the question, I did not want to make it like I do the shoulder and have it get dried out. I wonder if I put it on the smoker for say an hour with some rosemary then take it off and wrap it in foil with some onion till done, but...

Do I need to cover it/wrap it in tin foil seeing as it is leaner than pork?

I would like some advice on cooking/smoking a wild boar roast that my mail man gave me. I have gave him some pulled pork in the past and he just returned the favor. Should I smoke it? Should I put it in the slow cooker? Thanks in advance of the advise I am sure I will get. Dave

I get about 50%. Did you remember to add in the weight of what you ate before packaging? Dave

Try your local hardware store Mine still has one. Good luck

It has been my experience that the bark turns soft when you foil it. Try putting it in a foil pan uncovered after 160 degrees. you will get juice and keep half or more of the bark. It will take a bit longer because the foiling speeds up the process. You can finish in an oven or leave on the...

Dan, I just noticed you are from Ga, where is Woodstock? i lived in Vidalia home of the world famous Vidalia sweet onions. Great pecans in the area too. I mean no disrespect, fluctuations and meanings get all twisted when typing instead of speaking. I sincerely mean Merry Christmas, Dave

well then, I are sorry to call you wrong. With that said you do give any newbies that may be visiting the wrong impression on when done is. Sorry for the name calling, Have a Merry Christmas Dave

So, tell us about it. Did it take more fuel than the 18"? How much bigger does it seem? post pics too. Come on what are you waiting for.

Don't bother with the apple juice. There will be plenty of juice from the rendering process. I cook almost all of mine in a pan and foil the last couple of hours. You keep mentioning a temp that it is done, that is wrong to go by. It is done when it is tender not necessarily at 200 degrees. Stab...

I thought the same thing the first time I made them. So I use half the can of apple pie filling. I have made these many times and have only had a couple of people say they did not like them and that was because they are to hot for them. With Thanksgiving tomorrow I give thanks to Keri for...