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Richard, Looks mighty good to me. I have really become a big fan of pulled pork with a NC-style sauce. It's a great combo. Good job!

Also, it always seems like there's more smokiness on the reheat.

Troy, Yeah, I see variation in what they carry, too. We have mainly Fleet Farm in the area rather than Farm & Fleet. They have all kinds of grills and accessories when in season, but it's hard to find the charcoal. Plus, I never see any great deals on it and I never see wood there. That...

Troy, My experience has been that charcoal is less generally available because many stores consider it a seasonal item. Same thing with wood. Doesn't mean you can't find it, just that the price may be higher and it won't be in all the stores any more. I'd consider stocking up a little, but...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom: What about something like a pot roast or a similar cut of beef? Not a brisket but a common roast? Anyone try it? <HR></BLOCKQUOTE>Yep. I did a chuck roast on the WSM as a pot roast a few weeks ago...

Troy, Oops, I missed the five hour time gap you mentioned in the original post. If you really need to wait 5 hours then I would shut everything down and start fresh just like you suggested. Tony

Remove the middle ring. Scoop out a half chimney full of the best coals. Pour new charcoal into the ring. Dump the reserved coals on top. I don't know how much as you might already have in the currentyly lit charcoal. You might want to do a quick shake-down as long you've got everything...

Strange temp behavior. The grate is reading higher than the dome? Could it be that the thermometer on the grate is actually touching the metal of the grate? This could possible through off that reading. BRITU = Best Ribs In The Universe. ECB = El Cheapo Brinkmann And finally, welcome! If...

I've only done 2 butts, so take that into consideration. I have not turned either. One was mopped, the other not. Both were great and my family loves 'em. They'd eat it every weekend. I have done 3 overnighters in the WSM (2 butts, 1 brisket). I have never even come close to using up all...

Pork butt on an overnighter. Gives you lot's of chances to play with fire, but pretty forgiving. I haven't had my WSM for long and am still having fun playing around with it. I know that it's not very economical, but right now I'm not interested in doing a big load of meat unless I have to...

Dennis, A while back I did a couple pork butts on my ECB that I took to about 175-178 internal. It ws my first ever pork butt. It broke apart into the major chunks pretty good but didn't pull. It was destined to be served later in the week so I sliced it up into pretty good-sized pieces and...

Troy, Here in West Bend, WI I pay 3.75 - 3.90 for loin back ribs, 1.00 - 1.18 for pork butt, .88 - 1.15 for brisket. All at the local Super Walmart. I generally don't like to shop there, but they consistently have cuts that other supermarkets just don't put out (brisket, pork butt, even...

Thanks for the replies. I didn't mean to suggest that there's a right and wrong way of cooking BBQ. I agree that different methods would/could give different results, some of which might be more desireable to the person who's doing the eating. Ultimately we're all after the same thing - a...

(Warning - long post filled with some wild speculation) Okay, a brief experiment with 1 chimney of charcoal and no meat in the cooker shows that I was able to maintain dome temps ~250 with a completely empty pan. Used basically the Minion Method and made sure to clamp down on temps before they...

Actually I was wondering why not just skip sand and water altogether and use an empty pan? Maybe line with foil just to ease the cleanup.

Chris, Good job on you overnighter! I 've noticed, too, that temps will begin to fluctuate in the the morning after holding rock-steady through the night. Here are my thoughts on why this might happen: - I get up and start to fiddle with the vents because I'm checing the temperature every...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by KEVIN: Regarding the minion method. On the website it said that some people get a funny taste from the minion method. <HR></BLOCKQUOTE>No. There's been some discussion about the smell of fresh lit...

Diane, Welcome! Hope you enjoy your new WSM as much as I like mine. Fill the pan with about a gallon of water. If you're using the Minion Method (see elsewhere on this site) that should last 6-8 hours. Replenish as needed. I just did a pork but which cooked for 18 hours. I started with a...

Wood that I've found locally availabe in the stores is all smaller than tennis ball size. I'm happy to have a few chunks half that size in any given bag that I buy. However, they seem to work fine with some adjustment to the recipe. I tend to add somewhat less wood in these cases because...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom: Picking up the pony keg in a few hours. I sure hope this goes ok. <HR></BLOCKQUOTE>Sounds like an unbeatable combination to me!