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The done it a few times, where I've pulled and then added vinegar sauce. After a couple of hours, the pork seems to break down and become more tender, sometimes almost mushy. I didn't care for it, and like to serve whatever sauce I'm using on the side.

I should do more, but most of the time I just record when I hit my target temp.

Sorry Kevin, don't know anyone in Holland, but thanks for the offer. Very very generous of you. I hope your impression of West Michigan doesn't ride on Sam's . It is a very nice place to raise a family, especially during the summer. By the way, if you drove on the new section of M-31 coming out...

Its thurs. so it must be my smoking day. Electricity has been touch and go for the last couple of days, because of recent thunderstormss (phone still out) so I canceled my plans to do an overnight brisket - due to refrigeration issues. So I went down to my local butcher's this morning and picked...

Running cool was exactly the same issue I had with my charbroil smoker. I don't think that thing ever got above 220. As a result, I had a hard time generating smoke unless I put a chunk right up next to the heating element.

Bradley, I completely agree! Phil, sounds like a good arguement for your dad. There is just something fundamentally wrong with doing Q' without fire. Its just not right. That was my main motivation for dumping my char-broil. If I was going to get serious about Q' I needed to switch to fire. By...

OMG you went to Sam's! I'm so sorry kevin that you had to go through that. I haven't been to sam's in years. The last time I went, my wife ordered the full slab of ribs and they were so covered in sauce that you could hardly see them. It doesn't sound like they've gotten much better. Do they...

That's a good question phil. Raichlen claims that there is little difference in the product delivered by an electric smoker and a charcoal one. I used a char-broil electric water smoker for three years before I bought my first wsm. And, I would like to think there is a difference. I guess you...

Sorry about being so late with replying - cable has been out for the last 48 due to bad weather. Tony, the "scraping" wasn't due to the meat being tough, it was just that greyish color that the meat develops close to the bone that i was scraping off. I think Bryan is right, its probably from...

In reality, it may have been more grey then green. Whatever it is, it is not the most appetizing looking. I usually just try to mix it in well. Just wondering what everyone else did with it, or even noticed it at all.

When pulling a pork shoulder what does everyone do with the meat next to the bone? It gets this greenish discoloration from either a membrane or the bone itself. It looks unappetizing, but conversely seems to be some of the tenderest meat. I've been trying to scrape off as much as greenish stuff...

Haven't done a brisket yet with my wsm, but I'd vote for ribs as being the most difficult.

I don't know how nonstandard this is, but I love to throw some sausages on the wsm. Gives them a great smoky flavor, not to be had elsewhere.

What about spices, like whole peppercorns, or bay leaves? I started using just water shortly after joining this forum, but am still curious about the spice aspect.

Ahhh! Found part of, if not all, of the problem. I was going to do a butt this week, but decided to do more ribs and follow the advice I got on this post. Followed the same method, except for oiling the ribs. Checked at the 2 hour mark, and the tips were looking a little black. My probe said I...

I smoke on thurs, but can't drink because I have to go pick up the boy from school at 3:30, but I'm usually listening to something like "Cross Canadian Ragweed", "The Donnas" or I have a 4 cd collection called the "History of the Blues", I listen to a lot.

all kidding aside, I'm pretty impressed that any local butcher can make it in today's Wal-mart world. I think he manages to be competitive by good meat, good customer service, and low overhead. I'll buy meat at the local mega-store, but when I want to smoke, I head down to Gary's every time. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Bob, do you ever have trouble finding "racks" of spares in the store? I tried today, the guy at the meat counter (CERTAINLY not a "butcher") said that they don't carry racks...

I wonder if thats true for all meijers?

One of the problems that I have in Michigan is that when I say to people "vinegar sauce" they frown and go "wha?" Which means, I usually toss some with vinegar sauce, ("no, no, you'll like it trust me") and serve some dry with sauce on the side. *sigh* I live among a bunch of heathens.