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Well, it worked out great. I bought 3 butts. 2 8.5 lbers and one 5 lber. I know this is overkill but that was what they had to sell. I put the smaller two butts on top, used minion method with half limp and half kingsford. I put one probe in the small butt. NO water in the Waterpan. Put...

I am gettting ready to cook for those ravenous fishermen on Sunday and as suggested I will go with at least 20 lbs of butt as I have 17 people committed. I have always used the water pan when cooking butts but somehow my smoker seems to take forever to get them to internal temperature. So I...

I am having a party of 15 fishermen who may be big eaters but then again who knows? Everyone is bringing a side dish. I am thinking that 20 lbs of butt uncooked weight should be enough since we have other side dishes. What do you think should I go more or less?

Stogie, Kevin BBQGURU, If I cooked 3-4 butts that were 4-6 pounds each would a 24 hour cook work do you think?

Kevin, Can you tell me about those 24 hour butts you made a while back? Do you still cook them that long? How big were the butts? Details, details, tell all.

I know this is a longshot since this is not a smoking question but does anyone have a good menudo recipe? I can get all the Mexican foodstuffs since I live near the border. Thanks in advance.

I sent you an email describing the parties that I run. Anyone that you want to bring is fine. Any other socalers?

Angel, Anytime you want to get together for some bbq experiments let me know. I would be curious to see your smoker in action. I throw several bbq parties through the year and you can come to just eat or bring your rig and we can burn the coal. Just email me if you want to ge together.

Do you own one of those smokers? If so how has it kept its temperature? Do you like the smoker? If you want to come down for some of the BBQ outings I run let me know.

Why am I not surprised that no socalers have responded at all? It is like pulling teeth to get these guys to commit to anything!

Just grill them with a herb butter. Better to use the kettle or high heat for a very short time. Lobster imho is too delicate for smoking.

I was wondring if there are any WSM users in the San Diego area. I throw bbq parties for a group called the Chowhounds and it would be great to have a few more BBQ guys with me. I also would like to get together with some locals and do some experiments! If you want to get together please let...

What I would do is find out what the local going price is for these things you mentioned. Then charge exactly the same or more. The reasoning you give them is that it is custom and you put more love and care in them than a commercial guy would. NEVER undersell yourself in ANYTHING!!!

I cooked a brisket yesterday a flat about 4 lbs. I rubbed for almost two days with my own rub. Left on a nice fat cap probably slightly over 1/4 inch. Minion method and the temps varied from 200-260 with the majority near 220-225. The temp on the grill got to 220 at 7AM and after 9.5 hours the...

Hello, I am in the San Diego area also. I would say that if your bbq does not come out juicy enough or tough you need to just cook it longer for the collagen to break down. I now go about 5-6 hours for baby backs and 7-9 hours for spares. Also a probe thermometer works well as well as just...

I was wondering if we could have a chat room for this site. It would be good to get immediate answers and also a little conversation going. What does everyone think about that ?

Today I made some spares which were St. Louis Style. I used Stogie's method of 3 1/2 hours in the smoker, 2 hours in foil and the last 1/2 hour baste with sauce. I marinated overnight in 1/2 cup of water and 1/2 cup of apple cider vinegar. Results?: Very tender so almost too tender and soft...

You can do it either way. Warm or cold it is great! The best is when it just comes off the smoker.

The one cook that I really like that is nearly foolproof is brining salmon and then smoking it at 190 deg for an hour. I use a variation of the 3men.com site brine and then air dry and then smoke with alder. It comes out so consistently every time.

Anyone try this thing?