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An interesting article http://www.americanwaymag.com/issue/shahin.asp?archive_date=7/15/2004 was passed to me from the July 15 issue of the American Airlines - American Way magazine (pg 124) Title: Eau de BBQ by Jim Shahin. This is what triggered my question: Folks also stereotype us as...

I like the new fuel idea - I did not think of that. Depending on time, I will either go w/out H2o at 375, or w/H2o and longer. Regardless I will throw them on the gasser for final touches. Thanks guys. ~ Sean

Any tips for this? I have 2 butts smokering away at 162* right now. When they reach temperature, I will pull foil/cooler them. Then, I would like to pack the bullet with chicken thighs for 3 hours. Do you recommend I add more fuel? (at this time I would be at an ~ 14 hr. burn) Or maybe just...

I am not sure if I should be too critical. My bullet loses signal when the receiver is behind 2 exterior/fire doors and 2+ walls. What do you think? ~ Sean

Check that - as expected the ET-73 stopped reading after 12 steps and 2 doors. Ugh. ~ Sean

Shawn - Sounds lame, but, that was my problem too. However, after spending time following the directions, specifically "Registering Receiver & Transmitter" mine worked. (I did not do this initially). I am now inside, past 3 doors and receiving my grate temperature. Look forward to settling in...

btw - I am using Wild Willy's Onederful Rub from the Smoke and Spice book. I will post pics - so, check back. ps - I am having trouble setting my new ET-73. It won't let me set my high-low temps properly. Hope to get this cleared up soon. Stay tuned - ~ Sean

Thanks guys. The 6.5 was package weight. I would guesstimate that the bone was +/- 5 oz (??). So, I am dealing with basically (2) 6 pounders. I trimmed zero fat. Shawn - your 26 hours have me nervous. I am going to do the MM and put them on at 10:00 pm PST, and my guests are coming over at...

The two 6.5# butts I bought have no bone (they slid out), and the butcher carved the fat cap off to basically nothing. Should I expect my hour per pound ratio to bealtered from the norm of 1.5 hours/pound? WIll the lack of fat cap and bone effect my overall cook? Thanks, ~ Sean

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: For long cooks, many bury 1 or 2 in the coals with 1 or 2 on top - "time release smoke" Paul <HR></BLOCKQUOTE> A similiar experience shocked me recently. I had 2 large chunks on top, and after...

Curtis, My 4th smoke of spares was a trying one. It is all detailed in a previous thread: http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=1780069052&m=9580017252&r=4100037252#4100037252 Good luck, ~ Sean 12:15 PM [Ribs On] ...........lid temp.......Vents % open 12:30...

Of my 4 smokes, 3 have been BRITU baby backs (3 rolled), and 1 BRITU Spares (2 rolled), so I was able to compare apples to apples, per se. Smoke 1 (BB) 4 hours - good Smoke 2 (BB) 4 hours - good Smoke 3 (BB) 6.5 hours - better (thighs on the bottom rack) Smoke 4 (Spares) 7 hrs 45 mins - BEST...

Is it assumed that a flat solo is on the top? ~ Sean

Kevin, Understand the spirit of this next comment - I am only trying to understand and not being combative. WRT - "no additional moisture is needed to keep them juicy". Why do people foil w/juices? Why do people spray AJ on their cooks? Why do people wrap their cooks and have them sweat...

I have nothing to base this on, but I would have to believe that water=steam has to play a role in the consistency (tender/juicy) than a dry heat. Kind of like a sauna vs. a steam room. I do of course understand the clean up process being quicker/easier with sand, but, if we are investing 8...

After searching, I found this link and wanted to resurrect this for my question. I understand the trimming etc., but I need help on the cook time. I did 2 spares, rolled on the top rack and the tips on the bottom rack like Chris depicts in his tips. I pulled my tips off after 5:45 minutes. I...

I am currently in an "Iron Works" zone. I mix 3:1 Regular to Spicy for ribs. Iron Works. ~ Sean

Here is a picture of what I do with my door to get a boost in temperature. Inverted Door ~ Sean

David, Check my thread in this forum titled: Can't reach/or maintain higher temps. Doug D. and Paul G. providing great feedback that really helped me out. My problem was letting the temp get too low before adding my meat. Also, for a quick burst of heat, invert your door vs. complete...

Thanks Doug and Paul. In retrospect, I think my error was I let the initial temp drop too low before adding my meat. I think it was around 260* when I added the spares. I assume that made it tough to recover and maintain. Inverting my door for 20-mins allowed me to get to 245* and I will try...