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Les... sorry you had a bad experience. Actually I "Q'd" 3 slabs of spares yeaterday and cooked for 5 hours at 225 and it came out very good. I don't foil during the cook, only after. They remained foiled in a "dry" cooler for about 2 hours; during the drive and the Happy Hour" How heavy and...

Picked up 3 slabs of spares at C & C in Lynnwood, WA. Smoking them for a small get together with some folks from HI. Using "SuckleBuster" rub... Have a great weekend! joe

Mike... those look awesome. Your pics have given me an idea for a potluck this weekend. Thanks... now to satisfy my hunger; a bowl of milk and cereal! LOL

Hi Michele... good that you made a choice of getting a rotisserie but sorry that the supplier doesn't have it in stock. I have been rotissing for almost 60 years. But almost all my experience is with whole hogs up to 150 lbs, on a very large home built rotisserie. IMHO it is the best way to...

Chris... keep the WSM out of the wind. I like to smoke pork butts but most of the time I slice or chunk it. I pull it out after the temps reaches about 165-170 and let it rest. I am sure someone else who does pulled pork will join in this thread. By the way get yourself an instant read...

Hi Chris... congrats on your WSM. IMO, it would depend on what you are cooking and how you manage the temps thruout the cook plus the ambient conditions; cold, windy, raining or snowing. Good luck... joe

Congrats on your acquisition of the WSM. I am sure you will enjoy cooking with it. Good luck.. joe

John... nothing "looks less" than very good. Tnx for sharing ... joe

Hi Ron... I've poached salmon, trout, rock fish, and striped bass. Any firm fleshed fish will do; pike, trout, etc. Water, wine, milk alone or with different herbs and spices can be used as the poaching liquid. Personally I like to do it Asian style. Poaching liquid of water with salt, fresh...

Aloha Jerry...this is how I would do it: cut each butt into two, start with a full chimney of unlit and several chunks of your "flavor wood", start a full chimney of briqs and assemble the WSM to preheat. Since the meats you are cooking require different times. Smoking at 250 deg; place rubbed...

Great job on your first cook. As Rondo sez re: your approach; let the WSM do its "thing" since there is no need to keep correcting and chasing temps. joe

To clean ALL my grates; WSM, Kettles, Belson BBQ, I just wad up a piece of aluminum foil and use it like a grill brush. IMO the grill brushes are not worth the money... joe

Another Bob H... I get my tr-tips either from Costco or from Cash & Carry. Our local Safeway had a sale several weeks ago on 3 to 4 lb tri-tip roasts for $2.99/lb. Got 8 of them in the freezer now. Tri-tip one of my fave pieces of beef to grill... joe

Great job. I see no reason why one can't cook a butt on HH in 6 hours or so. I usually take between 5-1/2 to 6 hours on a rotisserie, to cook a whole 125 lb hog. I take if off the fire at 165 deg. joe

RD... That looks fantastic, just how I like it. Glad you were able to find one at TJ. I learned about tri-tip in Southern California about 35 yrs ago. It was made popular by grillers in Santa Maria, CA. Simply seasoned as you did is the best... Tnx for sharing the pics. joe

Rondo... While in the P.I. did you ever eat "lechon", whole pig roasted on a spit? I been doing that style and the Hawaiian pit roasts for over 50 years. Have agreat weekend. joe

Looks good from here John... Tnx for sharing. joe

Rondo... looks good from here! I like to grill salmon fillets too. I season with browm sugar, Hawaiian sea salt and ground ginger... I forgot to mention the 30 lbs of King Salmon that I grilled with this seasoning for my son's wedding on the "wedding post". Tnx fo sharing... joe

Peter... Reference is made to my two previous posts. My son the groom and his bride were an intergral part in the entire sequence of events until the day of the reception. That day they greeted and visited with their guests while the family and friends "finished" the luncheon. The roasted hog...

Hey Rondo... TNX for the comment. Great party; lots of work but I had lots of help in the planning, shopping, prepping, cooking, setting up the banquet, and clean-up. I was just the "working supervisor." LOL. joe