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I think that you have to ask yourself some brutal questions about practicality. If you get a big towed pit you will only be setting up one smoker and tending one fire. That's going to require a lot less trouble than assembling a bunch of smaller smokers (even ones as great as the Weber Bullet).

Great picture! It really captures the fun of using the bullet! Cheers

I did a giant smoke once when Safeway had one of those 88 cents per pound of pork shoulder sales. I bought eight shoulder in four cryopacks. After I had refilled the smoker with the second load of meat (that was about 14 hours in to this ordeal), I tried to chase declining temperatures by...

I once ran out of time to find a natural bird so I lugged home a self-basting and brined it anyway. You know what? It was one of the best birds I have ever made! Cheers Lou

I'm not sure where this bias against mesquite comes from. I think mesquite and beef are a match made in heaven, and I'm not even from Texas!

When I am using briquettes, once I get stable temps for a couple of hours, I go to sleep, and sleep like a baby! I've had a few surprises when I woke up, but never anything disastrous. Briquettes always seem to cool as the night goes on. My theory on this is that once all the coals are...

Just to throw a wrench in things (and hopefully to help as well). I have tried all of the methods described for ribs, and frankly the best for me has been no foil while LOWERING the cooker temp (I like 225-235 lid) and simply checking for doneness using visual cues and a fork to pull the meat...

Hi Joe You have a big heat sink in the system with 30 lbs of cold meat and a water pan. The Minion Method can have trouble in situations like this. However, if you are at 165 meat temp, that should not be as big an issue as when you just put the meat on the cooker. How does your fuel look...

Mine usually creeps lower!

Makes great omelet stuffer, pizza topping, chili meat. It gives a nice smokey flavor when added to a beef stew. Here is an easy one that is so great that when I feed it to people they think I slaved over a stove all day! Add pulled pork to Campbells chunky chicken and sausage gumbo. You...

I suggest that you check your thermometer. 225 for 3.5 hours should not be charring the end of the ribs. 225 at top grate for 5 hours for babies is about right. Add an hour for spares. Something is rotten in Denmark!

Angus is a British breed of cattle. The British breeds are known for being smaller and finishing earlier than most other breeds (you can make them fatter at a younger age). Angus certainly fall deeply in to that description as a breed (smaller earlier finishing). Beyond the obvious...

My neighbors hazel nut tree was hanging over my fence and shading out one of planters, so I pruned it. The neighbor is renting, so he didn't care. I'll let it cure 'till fall and let you all know how it smokes! Cheers

You might think about larding the wild cut. That is threading pig fat threw the roast. It's not as good as natural interstitial fat, but it helps.

Has anyone explored the possibility of retrofitting the old 18" lid with the thermometer from the new lid? Pleas excuse me if this has been previously discussed!

I start looking at it at around 195, but they often go over 205 before I take them off. I just take a fork to it while it's in the smoker, when she starts to look like she might pull, I foil and rest in a cooler for a while. They always come out moist and pullable as long as I give them an...

I like packers. I split them and cook the point above the flat so that the fat from the point bastes the flat. It's a little cumbersome at the end because the flat comes off the heat before the point, and you have to lift the point out of the way to get at the flat. The point is usually...

Oak and mesquite for beef rocks! Oak and hickory for pork works for me. I like apple and oak with fish and poultry. Oak is cheap (often free) and easy to come by here in Oregon. Sometimes, I use oak alone because I don't have the others. I think I'm probably the only one who notices the...

Tricky question. The refer was turned off on Thursday. 60 degree product found Saturday. Product rechilled at that time. We can't know what the thaw profile looked like inside the refer. We can assume that the product spent many hours in an environment above 39 degrees with increasing temp...

Yep. You are desensitized to the smoke after you get through the smoking and pulling process. the best thing I have found to do is take a shower and change clothes after I have put the shoulders in the cooler to rest. I try to get another quick shower after I pull the meat as well. I know that...