Search results

My guess: Given the scientific nature of the test they wanted limit possible variables except cooking temp. they wanted two pieces that were as identical as possible and bones vary widely.

Interesting read. I think 225 vs 275 would have been a better study. I think 275 still cooks enough to stay tender where 300 is just a bit too high. Still an interesting read especially the history of the name Boston butt.

Did last years turkey on a kettle but going to do this years on my 22" WSM. I did the turkey in a pan using celery stalks to keep the bottom off the pan. Results were really good. I'd go for foiled empty water pan and start with a good amount of lit coals.

I use a lot of lump for high heat but I am using more and more Stubbs recently. Not a fan off kbb because of the high ash volume and the foul smoke and smell during start up. I know it's cheap but for an extra $4 a bag I'll stick to Stubbs.

I don't consider myself a veteran but in the few cooks i've done, i've had to deal with weather. Our work and family schedule doesn't have a ton of down time so when i plan to do a long cook, barring some serious serious rain or snow, its going forward or being rescehuled indefinitely or...

I used an ET-73 and upgraded last year to the ET-733 and its a big improvement. much better range and larger display. Keep your eyes open, they pop up on sale. I got a cyber monday deal last year for $20 off. Eventually i want to move to a smartphone based therm that graphs temp but not until...

Eric, i tried No.5 over the weekend based on your post and its now a favorite in my house. I made a batch for a butt and ribs Sunday and the whole batch of sauce went that day. We have another sauce in the house that is very well liked but when i used the non no.5 sauce for left overs...

Agree with Vince 100%. The "preheating" of unlit coal seems to either eliminate the start up smoke or such small amounts of coal are being lit at anyone time that the bad smoke is undetectable. This was discussed on the wkc a while back too...

I would go for a good dual probe thermometer like the maverick et 732, 733 so you can monitor smoker temp and meat temp at the same time. use the amazon link on this page. they often have the best deals.

Time to put her to work: First cook here: http://tvwbb.com/showthread.php?62285-First-cook-on-my-craigslist-22-quot-WSM

I did my first smoke on a new to me 22 this weekend as well and found the same thing. my dome temp and my maverick were both checked for accuracy recently and are spot on but the dome temp was reading 50 degrees lower then the grate temp. my probe was not dead center on the grate but wasnt on...

Thanks Chuck

I had an 18" WSM which really liked but wanted the space of the 22" so i pulled the trigger when one popped up locally. After a few basic mods it was showtime for my recent craigslist 22 WSM. http://tvwbb.com/showthread.php?62227-Craigslist-Score-facelift-and-mods The plan was 9lb butt and 2...

I Know this post is 10 years old but i tried this yesterday for the first time and it was great. Super easy. This will definitely be one of my new go to sauces!

The new 18" WSM bowl is so deep that it sits right on top of the coals so with a good amount of lit coals right under the bowl i could see the water boiling momentarily. Im sure it would die down in a bit.

Chris should bookmark those photos. The "will it all fit" capacity questions come up often here :) Nice job.

+1 on the hurricane watch. My sunday football cook might be a storm prep cook instead. Latest reports seem more favorable for the Northeast but Sandy is still fresh on everyone's mind here too. Good luck all, Charlie

Yes it was about $21 with shipping for the 2 handles, for $24 i got 2 compact chimneys with the handles. not bad for 3 extra bucks

nice grab, i've missed two locally in the last two months. Thankfully i snagged a 22" wsm right after those misses. The yin and yang of Craigslist and BBQ :)

Air control = slow burn. Cheap offsets are notoriously for leaking air and thin metal that doesnt hold heat.