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Has anyone done a Beef Shoulder Roast in the WSM? I'm wondering if it would have Pork butt type results, or would it maybe be more like a pot roast result? Thanks, Michael

Did you just mix in the Stovetop, or did you throw it into the food processor to pulverize it first? Any sauce on top? Michael

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: Michael, let the wood catch fire before putting on the meatloaf. That way it gets smoke from the begining. I normally use chips on...

I'm having a party and I'm going to cook up a couple of butts, everyone coming is bringing a side. GO BUCKS! Michael

Last night I decided to make a 'quick' dinner and used the WSM. I made a meatloaf, that I based on the recipe found on the opening page, and I made the quick version of the Hog-Apple baked beans. For the meatloaf, I used 1# each of pork/beef/veal, two eggs, 15 food processed ritz crackers, a...

I think in the future I'm going to put on no more than four butts. Michael

I've been there before. Since I was a small boy, my family always bought meat from either Rifes on 5th, or Carfagnas. Michael

Shredding the pork wasn't the problem, the problem I was having was heat. Around 11:00 last night (after adding more fuel) I was at about 205-210 at the lid. At this point I had to throw in the towel because my event was at 12:00 today. I brought in all the butts, and loosely covered them in...

I've been having a hard time with temps all day. I've pretty much been rock solid at 240 all day, minion method with the coals. I'd like to be at around 260 at the lid. because I'm using the lower grate for the first time and I assume the temps are lower above the waterpan. Anyone have any...

Jeff, The butts are all about 7.5-8 lbs. Do you think I hope to be able to smoke 5 if not 6, but I think 5 will max out the WSM. With that amount of meat I was thinking that I would be looking at about a 16-18 hour cook. Do you think that I am in the ballpark? Thanks, Michael

I'm going to be cooking 4 if not 5 (assuming I can fit them in the WSM for a catering gig on Monday. I need to deliver the food around 11:00 to get everything setup for lunch party. I've read everything I could find on this board for large volume cooks. Does anyone have any pointers for me...

A friend and I got a catering gig for this coming Monday. We need to feed about 100 people. We were thinking about doing some pork butts, some beef, and a sliced turkey breast for the healthy folks. For sides, we were thinking country style green beans, potato salad, and some sort of baked...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ERIK MITCHELL: Well almost 7 hours in, the temps are around 165, and all is looking well. Had alittle trouble keeping temps up during the night so I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay P.: Need some help. started my Q around 5am this morning, doing a butt that i expected to be done between 2-4pm (4lb butt). WSM usually runs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I'll see you at 11:30 Sounds like a great first cook. What was the modification you made to the Mr. Brown recipe? </div></BLOCKQUOTE> I...

Well I just completed the first cook in my new WSM. I bought a cryo of pork butt that was about 18 lbs. Trimmed off about 3/4 lb of fat, and put on my modified Mr. Brown. It went on last night at around 8:50, temps were rock solid at 250 measured thru the lid using the Minion meathod. At...

And the best part is, my buddy who turned me on to the WSM, and I got a catering deal for 60 lbs of pulled pork at the end of the month. Life is good. Michael

That's awesome. A couple of weeks ago I did some beef ribs on the WSM, and there was plenty of heat left over so I threw on a roll of Bob Evans breakfast sausage for 3.5 hours or so, with one added fresh chunk of wood. Not much shrinkage, great flavor and a real good smoke ring. What I...

I rarely make ribs, so I have no idea how much we would eat, that is why I'm asking. Michael

Some friends are going to come over this Saturday to watch the Buckeyes beat up on Iowa. I was going to make a pork butt, but some people want ribs, and two want beef ribs. There will only be six of us, three guys, three girls. Assuming the guys are going to stuff ourselves like we always do...