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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 Neil R.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> So--now that I've...

Sorry, it's actually boneless pork loin that we'll be doing instead of tenderloin. Little bit of a difference there, as the loin seems to have a decent marbling. Not as much as a butt, but more than a tenderloin. I've also seen recipes for smoking chicken at 250, it just takes longer. Has...

Thanks, I didn't think about that.

We're going to be doing a friends and family smoke tonight. We're smoking a butt for a youth get together tomorrow, smoking 2 chickens for a friend, and doing a pork tenderloin for my parents. Any suggestions, specifically for the tenderloin, as to time and heat? I think we're good for the...

My wife would definitely agree. She's really enjoying something called Earl's No-Cook sauce, which sounds somewhat similar to the one Jane posted on March 11. And in regards to how to make homemade chipotle pepper, that's an amazing idea. We have a small garden with some peppers that have...

Thank you, I'll look for those!

I thought I'd share one little sauce recipe I've become addicted to. It's from the Jack Daniel's Old Time Barbecue Cookbook, called Uncle Lester's Pop Sauce. 1 Cup of Coca-Cola (I use Coke, anyway, you could use Pepsi or I suppose even RC or Big K...) 1 Cup of Ketchup (I like Heinz) 1/3 Cup of...

We'll have to agree with both Kenneth and Craig and say that the best meat is right there under the fat cap... that is some good stuff!

Haha... that does sound like a hectic night indeed. Glad everything turned out well for you though; we haven't had any problems with anything that comes off our WSM. Probably one of the best investments we've made (even better because it was a gift)!

Cool. While we're on the subject, why does anyone want to get rid of the fat cap? Are we just really really weird by liking to leave the cap on? We usually have it fat down for an hour, then flip it up on top for the rest of the smoke. A lot cooks down into the meat, and cooking it fat side...

I have a friend that works at an old-fashioned grocery store where they actually butcher meat and cook food for people and all that kind of good stuff. He said he could get me some bone-in butt for 1.19; I know at the Wally World it's 1.62, but how is that price compared with everywhere else?

Cool ideas. I'm always in agreement with the motto, "The best smoke wood is free smoke wood."

We use the Sam's Choice Professional all the time to grill, and we've used it on all our smokes. Works great, inexpensive, and IMO a little less ash than Kingsford.

Does anyone know of any brick and mortar stores around Central Kentucky (Lexington area) to get good smoke wood? We've made due with the hickory chunks (NOT CHIPS) from Wal-Mart for a while, but I'm looking for something a little more sizable and consistent. Any thoughts, feelings, or...

We used the Sam's Choice Professional charcoal on our last (also first) smoke on the WSM, and had no problems keeping a constant temperature. The first batch burned at temperature for 10 hours, and we just dropped in about 10 pre-lit coals at around the 10.5 mark. We also use that on our...

Talk about fall apart! We couldn't even lift the butts out of the resting pan before the bone came out. EXTREMELY pleased with the way everything turned out, tasted, felt, looked... everything. Here are the pics: Small Butt - Fall Apart! Both Butts Both Butts Mass of Pulled Pork It's About...

Talk about fall apart! We couldn't even lift the butts out of the resting pan before the bone came out. EXTREMELY pleased with the way everything turned out, tasted, felt, looked... everything. Here are the pics: Small Butt - Fall Apart! Both Butts Both Butts Mass of Pulled Pork It's...

Sweet. We're resting the butts now. All of 'em - heh heh. Extremely pleased with the look and feel of both of them, they cooked for almost 14 hours. The smaller one barely came off the rack in one piece - it wanted to fall apart in my hands. We'll post pics once they've rested and been...

Luke here, and it's 4:00 a.m. local time. We ended up putting on 2 butts - one at 8lb and one at just under 6lb. This is our first "extended smoke" on our WSM. We cooked some chicken thighs for about 1.5 hrs the night we got it and were impressed then by how it held such a steady temp. Just...

Thanks. That kind of stuff is what I'm talking about. We've only ever used our grill as an offset style smoker, and we've managed to cook an 11 pound butt in around 9 hours. Because we were using the grill, we had no clue as to what the temp inside the grill was. The earliest we'll be able...