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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Huge diff!!! Lump with air gaps or lots of fresh inlet air gets wild! I still use k for grilling for 2 reasons. 1. Got 8 bags 2. I don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Originally posted by Glenn W: I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Hendry: My preference is to 'pull' it apart with forks into individual 'strands', or at most, clumps of two to three strands. Sauce should...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get above 250 max imo...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(I'm a lump kinda...

Also doing an Easter briskett I'm looking at a Saturday night start, with Easter dinner expected to be around 3pm Sunday. Will likely go with a 7lb flat, so timing should work out perfect if I'm throwing on a 11pm or so. First time using Kingsford Comp (brwn bag) briquettes / minion method...

I think folks (including myself) really just want to feel confident about their cooking temp, particularly when a recipe calls for a specific temp. I know I feel more relaxed knowing that my (WSM) lid temp of 205 is approx 225-230 grate temp. The temp fluctuations don't bother me, as long as I'm...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Ended-up going racked like I usually do and they were soooooo good. I now have more room on this cooker and was toying with the idea of not...

Just order Smoking Guns hot, look forward to giving it a go real soon!

I bought a bag 2 weeks ago and still haven't used it. Having a tough time pulling away from lump. But as I'm doing these longer cooks now, and hear how consistent and long comp K burns for (minion method), I'll at least have to give it a shot.

That looks fantastic!! how long did it take on the WMS?

I thought I remembered seeing this under cooking topics. Man it looks good. http://www.virtualweberbullet.com/ribroast1.html

Look forward to the responses on this. I love prime rib - also medium rare - and will be doing this on the WSM real soon.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Richard, so I guess the 3 hour 160 degree reading was from the bone, huh? Congrats on getting it done before someone tried to highjack...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Hmmmm. I use a Maverick like that, too. I hang in the vent and don't trust the little wsm grate when full of meat. Yep, could've hit the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Temps and method? Since you just started this morning, gonna wrap in foil later in the cook? Congrats on your daughter's success! Mine...

160 internal temp on one of the butts after only 3 hours??

Didn't get to bed until almost 0130 this morning (drinking like a teenager...and THAT I'm not), but still got up at 0500 like a good soldier to prepare for todays cook! 2 beautiful bone-in butts, one rubbed with Bad Byrons and the other with John Henry's raseberry chipotle. On the grill at 0620...

Precisley why I still plan on doing this!

Now that sounds like a mighty fine idea! Although, since I haven't done the overnight cook thing yet, you know I at least have to try it