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This was a nice surprise. I received the book they promised me. Plus one more that I had no idea was coming :)

Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day. I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp...

First I'll say there's no right or wrong answer. Everyone has different attributes that equate to quality means to them :) One of the things I always thought about when I was thinking about going with a Weber performer kettle (cannot recall the cost offhand in 2016) or a ceramic kamado ($400...

@Brett-EDH that scoring on the butt, much deeper than mine. Yours look better, thinking that helps the rendered fat keep butt moist! How deep were the score marks? Did you score it just until the knife just hit the pork? Looks great!!

Just following up since I did a pork butt today that I posted in another thread. I used lump and the cook was 6 hours and the temps were pretty stable. I had to teeak the vents a few times until I finally locked in on my Target Temp of 275°. So the higher temps definitely help out and...

Yes, me too. I splurged for these bear paws shredder. That were made in the usa. 13 bucks on amazon. They work well. Are they better than using two forks? Not in my opinion :) But I have them now and I might as well keep them. Might work good against the home intruder in case I can't get to...

Thank you for the kind words. I let it rest for 30 minutes before I started shredding it. I probably could have waited longer but it is very tender and flavorful. I am shredding as I go. I'm not shredding the whole thing at once. The bone came out fairly cleanly. But not like them YouTube...

The butt was bone in. I can neither agree nor disagree about the shrinkage. I'm not that experienced with pork butts :-) Pulled it off at 2:00. Internal temperature was 200° when I probed it in several areas. No resistance when I probed or very very little. Still wrapped, sitting in a deep...

Bad news. No wrapping for me. Apparently there's no dang aluminum foil in the whole house. And I don't have butcher paper. Maybe I can use parchment paper? Edit: Pulled it 170°. Had no choice but to use parchment paper. Wrapped and probed and back on the grill

I used olive oil binder. I applied the rub this morning, and it sat around for 45 minutes before the grill was ready to accept it. Cooked fat side up. I checked my notes and I had nothing for the last pork butt that I cooked. But that was too low of a temp. So based on 275°, I am estimating...

7.6 pounds from sam's club. I placed the mesquite wood chunks underneath the coals this time. Scored the fat cap since I saw the mad scientist on YouTube channel do that. So I'm trying that this time. Target Temp is 275°. Pork butt went on the grill at about 8:00 a.m. and nearly 2 hours...

Now I'm legit. The thread can remain in photo gallery :) This came pretty fast. I ordered around 6:00 p.m. EST Tuesday and arrived today. Edit:. The magnet meat temperature was a gift. I did not order it

I registered last November. I emailed Weber 2 days ago since I forgot all about it, but stumbled across this thread jarred my memory. They replied. They are sending me the Weber Way to Grill cookbook.

That cook looks fantastic. Good job.

Red... To match the thermapen Mk4 :)

I guess I just realized I posted this in the photo gallery forum??? I thought I put it in the barbecue forum. Sorry about that

I ended up going with the thermoworks smoke x4. Since I was really itching to have more than one food probe. 18% off President's Day sale. Not the best sale, but it's not full price either :-) So I went with a unit that could be expanded with the blower in the future. I'm not going to jump on...

Brisket was $5.14 a pound. And it was their members mark prime. The sign said only 10% cattle get to qualify for their prime. The brisket I was eyeballing was between 11 and 12 lb so the price came to like 60 bucks and change but I did not pull the trigger, I went with the pork but instead...

I've only cooked pork butts on ceramic kamado where I had to use lump. Now that I have the Weber kamado E6 and I picked out a pork butt (7.6 pounds) today to cook this week, I figured I'd ask if briquettes would give me more stable temperatures versus lump. I only have b&b lump on hand that I...

I saw this video this morning. 30+ minutes. By BBQGuys, but using Weber employees (Kelsey Heidkamp) to demonstrate. I found it to be entertaining and informative. Uses the S6 and Weber connect. Just sharing.