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Charles How did the butt turn out? did y'all get 'Q for dinner last night? Of course Susan Z is right 2hrs per pound is the bench mark I use. The butt I did monday was 8.5lbs and it went in the pitt at 12.30 mon. afternoon and came out at 6 am tuesday at 193F. I dont understand the grate mods...

Charles, Glad to see you got it going this morning. Sorry to hear about the wind but sounds like you have it under control. Keep us posted. Art

Hey All, Well the butt is done! I took it off the pitt at 6 am and foiled it and just took it out of the cooler and shredded it. Happy just doesnt seem to cover it! Turkey breast last night, Pulled Pork tonight, man we live in a great time. I am happy about the pitt, this was my first real...

Well here it is 3 am and The but is stuck at 160F. The pitt is still running at right at 250F and have only added about a coffee can full of Kingsford, so I am pretty happy about that. The breasts i took off at 7.30 pm last night foiled and let stand half an hour carved up and served, the family...

Hello Susan, The wind is really pretty light so I dont have a real wind break the pitt is set down in the snow with a wall of the stuff about a foot high around the bottom. I am hoping that will be enough so far so good it is about an hour i and the therm. in the top vent is reading 240F. Art

I couldn't take it any more so I have a butt and two turkey breast on the pitt right now. the weather isnt to bad here just a bit of wind. Hopefully tonight around 7 ish we will be eating turkey for dinner. Wish me luck, i think i am going to need it!! Art

Hi All, I have what has to be the cheapest framed canopy on the market-I baught it at the local Ace for under $15. Got tired of all this rain messing with my schedule. The top of it looks to be made from 4 plies of trash bag plastic. It however has stood up well to about 6 cooks this year. The...

Thanks for all the well wishes and encouragement. This is the first cook that the wind has truly been my enemy! Even with the bottom venst completley closed the temp keep running over 310F at the dome, so instead of a six hour cook it was more like a 4.5 hour cook. The meat is not bad, but the...

Hey all I just put a corn beef on the pitt. I started last night rinsing it every two hours and just set it in the pitt at 11.30 today. Trying to make a pastrami. I rinsed every two hours over night then covered it with cracked pepper and set it in the pitt. I did one before, much smaller and...

Mike H, Personally I would take them on out to about 6 hrs. they will be pulled back like the one end, all the way across. They do look good though! Arthur

Mike W, If you foil the butts before you cook them you will not get the bark and smoke ring that defines fine Q! I never foil mine and (so far) they have come out great. Usually people foil butts at the end to speed up the cook, depending on what time you start and how large the butts, and how...

Mike W, The shop I go to is on Lawerance 'harvest time or happy time' cant remeber and he doesnt always have the shoulders. Since you are down on the south side you might want to try 'Moo &Oink's' from the adds they have really good prices on stuff. Arthur

Mike W, I have problems too finding butt in the big chains'(jewel/dominicks) here in town. I did find that the little latin mericodo's(?) have a ton of pork in them and I even got a whole shoulder for .99/lbs. If you have any of them around you yuo might check them out. Arthur

I must be blessed also. I just picked up two fresh beef racks at the local Jewel last night, dinner tonight. Hope these come out better than the pork loin I did on sunday. Arthur

Hi all, I have a party this sat. and am doing pulled pork. I have three of them I am going to use but one is an 8.5lbs. and the other two are like 4.5 - 5lbs. I am really lost for how to set this cook up. Do I put all three of them on at the same time, or do I stagger the start times? I use sand...

Stogie Thanks. An hour should beef up the smoke flavor and not dry out the pork then. I believe that will be the way I go next time. Arthur

Tom You could try soaking four chunks of the hickory for a half hour or so and then putting the soaked chunks right on top of the lit coals once you put them in the pitt. Smoke rolls out of mine like a burning mattress for the first half hour to an hour. Stogie, could you please elaborate on...

Chuck They do not compare! Spent a saturday two weeks ago running both. The WSM has a greater copacity for both food and fuel. There are NO vents on teh Brinkman so there is nothing to adjust, but there is no control either. My pitt ran about 18 hrs. with out me needing to mess with it at all...

Brandon I have to agree with Paul. You should not let that piece set in a cooler for very long at all. If it were me I would take it to 140F and when it came off the grill I would let it rest for ten min. and then serve it. anything 140 or below the board of health says bacteria gets to fairly...

Al When I do butts overnight I call the temp. stable when it doesnt go up on my dome them. for half an hour. I start shutting my vents down when it gets to 190F- maybe to half way. And once it gets to about 230 (at the dome) I close the vents to about one third. once the temps stays still for...