Search results

Baby backs are my personal favs. I cook at 225 - 240. I cook 2-1-1 (or until done), adding a light glaze of barbecue sauce with 30-45 minutes to go. That's just how I do it, I'm sure everybody has their own style, and in time you will develop yours. Enjoy!

I'd recommend you tried both ways, then make your decision. Personally I'm in the 'foil' camp.

..agree w/ around 200. I've always done it like that, I think it's kind of a personal preference thing.

I think that's much true. I always foil around 160, regardless of weight.

Great deal Vernon! I can't find markings on mine either? I know it's c. mid-eighties but..?

Looks great! Looking forward to more pics

Sunday's cook, babybacks on apple wood, cooked 4.5 hrs. (2 - 1 - 1.5) @ 225* Homemade slaw with canned (but smoked) beans YUM! Yum! :-)

I paid $0.49 a pound at price rite in Revere Massachusetts on Friday, score!

Lol! Yes, it's not pretty. 20 years ago when I first wrapped it it used to be nice and white and my girlfriend put cardboard cutouts like a snowman face on the dome one day so that's how it got the name lol:coolkettle: the heat retention is amazing though, almost a little too much for the...

Good morning Johnny, I have gotten a mongrel bag here or there at some supermarket that seemed very light and brittle and I've noticed it would burn up in no time at all, so maybe that's what you're describing? Good luck with you cooks!

This is the legendary snowman! That's a 1 inch kao-wool blanket from when I was in the heating trade. The thermal properties are amazing, yesterday I cooked and 8 pound pork picnic in 9 hours on approximately two chimneys of kbb. Due to the extreme heat retention I use a MMM (modified minion...

I can't use that much charcoal, I have a heavily insulated WSM. I used maybe a half ring altogether today (including the half chimney I added at 6 hours) for a nine hour cook and it was still 200+ for several hours after I took the meat off. I have posted a picture of my kao-wool insulated WSM...

Those pies are beautiful my friend! Sweet deal all around!

My mobile is killing me today, sorry for all the edits. What I'm trying to say is I have a highly insulated WSM (Kaowool), I use a lot less charcoal than an uninsulated smoker. I know this affects my temperature, burn time etc. I think I went wrong trying to rush it, I didn't let it stabilize...

Yep, just what the bear said. Thanks Jerry. My only question is regarding water, you never use it, if I understand? I use water mainly to help control my temperature, adding it when the temp goes up. I'm curious how no water affects the meat's moisture, thank

Nice job! I'm hoping mine comes out looking that good!

Yeah the wood was a typo, I edited it. I'm glad to hear that someone else has this problem at least occasionally, the only thing I could think to change is to start with a full waterpan, which I probably will try next time. Thanks Jay, I'll buy this round :-)

1 bottom vent half open, top vent full open, water pan half full, Kingston briquettes, I had about 12-15 lit coals, 2-3 chunks of hickory, that's about it... Had 275 after 2.5 hr I guess what I'm asking is why I don't seem to be able to light it with the mm and then go back to bed for a few...

Only one vent was half open, I added some cold water just now and it dropped to 250 (that's fine, tho I like 240 tops) I used the MM because I wanted to go back to bed for a few hours but I got the high temp that I didn't want, I'm just wondering if anybody else seems to think the temp runs high...