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Thanks Bob. It's pretty windy here today and the temp is dropping, so I'm doing a clay saucer only only cook with those two and another 5.5 pounder that I was able to quickly grab. Going to try to keep the temp right at 250 and see how that turns out for the next couple of hours. My worst...

J Bowie, I think the original thought of the clay saucer is to act as a heat sink to stabilize your cooking temp. It also seems that you could add more or less sand depending on the outside temps to maintain your target temp longer. Are you normally able to control your temp fine without any...

So it went fairly well and I learned a few lessons. The temp outside was below 20, so it made judging the cook time a bit tricky. For us this is a HH only cook and for our sub 2lb piece it should have been done in about 8 minutes on direct high. When I went to flip at 5 and realized it was...

I'm switching over for my first cook with a clay saucer and was curious what that would be like with a really fatty cook like shoulders. Does anyone put a small layer of sand into their saucer to soak up all the drippings for easy cleanup? If I just have foil in the saucer, will I have a lot...

I have only ever cooked large butts on an overnight cook and usually make about 40-50lbs per cook. My local farm that delivers meat to us had a special, so I grabbed a couple of 3.5 pound "shoulders" to try out. After reading through the threads on this topic, I'm guessing they will take about...

I'm doing my first "London Broil" this week on a 1.7lb cut of top round that we picked up from the butcher. After reading numerous recipes, I'm torn between cooking indirect or going HH. I'm going to be doing this on my 3 burner Weber gasser, so what would you all do? We normally eat our...

I've had mine long enough that unless the outside temperature is extreme, I can hold the right temp for shoulder. It would just be nice to have something that would allow for a more hands off approach on overnight cooks.

I've been reading through the thoughts on the forum here and the reviews on Amazon and it seems to be a mixed bag. There are what appear to be some valid concerns regarding the build quality and some other people who swear by how well it works. It also looks like you need to immediately...

There is a butcher in downtown Cincinnati by the Courthouse (whose name escapes me at the moment) where I used to get my shoulders. I also used to get quite a bit of stuff at the Fresh Market, but feel like their quality has been declining for a while. I would look around your area for a...

I've been thinking about doing something like this with a built-in outdoor kitchen. Has anyone cooked like this regularly? I'm thinking it would take a bit of practice to get everything right as you would be adjusting to doing an uncovered cook. Thoughts?

Food and watch pr0n, nice. Be careful you don't get too much raw chicken on your Speedy.

Wayne, I have some friends in Detroit, so will ask around. I was having the same issue here in Indy, even with the higher end grocery stores like Fresh Market. They were leaving too much extra loin meat on the top and it was messing with the cook and texture. I ended up finding a local "high...

Cold ribs and chicken from yesterdays smoke on the boat. I try not to labor on Labor Day.

There was indeed a bit of sarcasm in that post, hence the reference to his post count. The final verdict is in and the ones that I trimmed were liked better by the family. The untrimmed ones just had too much meat on them and it wasn't the right texture.

Jim, I can tell my your number of posts that you are a relative newcomer here and don't know what you are talking about.....:) My paranoia stems from the commentary of my better half who noted that they look different and that they tasted different last time. I also looked at the ones in the...

Ok, so if I'm reading this picture correctly what I have is baby backs with some Eye of Loin and Eye of Short Loin attached. I'm guessing they don't get the same price per pound for those cuts if at all, so they are now leaving them attached to my BB...

So now the real question is how do I cook the remainder pieces (hereafter referred to at "timbits")?

Ok, so after trimming them it appears that quite a bit of tenderloin and some other part was left on the racks. I didn't take a picture of them before I started because I'm not that bright, but here are the results. These are the finished results after I trimmed. The one of the left is an...

I've done numerous racks of baby backs, but the last one that I did and the ones that I just bought yesterday were just over 3.1 lbs per slab. This seems like a pretty large amount of weight for BB and all of the examples on this board talk about slabs that are just over 2 lbs. When I cooked...

I see that they only ship overnight, are they packed in dry ice or how are they shipped?