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Well woke up this morning to see Weber locked at 250. Much better than last week when I woke to almost 300. However, I took the time to turn and flip the meat and tho I have yet to measure internal temp, it has already lost a lot of size and looks close. Humm...no way this is going 13 hours I...

Oh, my no. I assume he is cooking for such a short time as his is half the size. I'm about to put mine on the smoker (11:30pm) and once I'm confident the temp in the smoker has stabilized, I plan to sleep and not get up till 6-7. I'll then make and baste, but every hour. That is how I did the...

OK last week I had good success on first cook on Weber with a 15 hr cook for pulled pork. I have done pork a bunch on OCS (Old crappy smoker). Here is that thread for those interested. http://tvwbb.com/eve/forums/a/...80069052/m/657103095 Now getting ready for a Brisket. This will only be the...

Some pics... New shinny set up! Pork rubbed and ready for the smoker Time for a little mop Guests not here yet, so wrapped in foil for an hour. Very tender

OK, first cook is "in the books". Not bad. Not bad at all. And learned a LOT (don't you just love eating great food while learning how to do it even better!). So how was it? Well I give it a B-. The meat was very tender. However, the bark was just a little chewy for my taste. I kind of needed...

Well exactly 14 hours in and pork about 197. Should be safe to pull at any time now. Fuel still going strong and locked in at 225 for the past 7 hours. I'm thinking I may have just had the vents open to much during the start of the cook. Or I've read where these units run hot when new, so...

Well I felt comfortable doing an overnight first time, as I have done many an overnight pork. Just in crappy smoker that I had to stay awake and add fuel to (but not to much) every couple hours. This load once is new to me. But I like! I did the "standard" Mr. Brown rub from Smoke and Spice...

Ah oh! Put thermometer in and already at 185! Oh my! That doesn't make sense unless unit got hotter than 300 while I slept. I shut down 2 of the vents, leaving the 3rd just barely open. After an hour of that, the lid temp did drop to 225, so I'll leave it. Set my thermometer to go off at 205...

I woke after about 5 hrs, (7 hrs into cook that I'm thinking is about 14 hrs). The smoker was up about 280. While hot, I'm very pleased. Why? If I ever fell asleep more than 3 hrs on my previous smoker the fire would go out. Still lots of fuel. I flipped and rotated the meat (do you really...

I'm set up. I'm going to go with a foiled pan, clay saucer, sand and foil on top of the sand. I think the saucer is overkill. I didn't realize how deep the water pan was. I imagine filling that 3/4 with sand would be more than enough. Hummm

Sooo...getting ready for my first cook. I want to go waterless...so...do I have this right? 1. Foil Water Pan 2. Foil 14" Clay Saucer 3. Put Clay Saucer on top of Water Pan 4. Fill Clay Saucer with Sand 5. Cover Sand with Foil Or should I just fill the water pan with sand and forget the saucer?

I finally bought a 18.5" Bullet! After reading for a long time, and coming close to order I never did. Finally just did it! I have about a 10 year old smoker. It is sort of an offset, but not really. The fuel is to the side but below. It "works" but is a pain the rear. Sever hot spots and you...