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Ok, so we fired up two butts last night @ 11:30. Just hit 162' internal and foiled with some apple juice. What final temp am I shooting for here to start testing for tenderness? Butts are 5 and 7 ponds respectively, and the cooker has benn between 200-225 all night.

Would it behoove me to add another charcoal grate at a 90' orientation on my 18.5 to keep the small pieces of charcoal from falling through to the bottom on the smoker? Or am I just going to clog up the ash and shut down air flow?

Sparky, tell me about your molasses, how does it figure into your recipe?

thanks guys... I'll be getting up early tomorrow!

Okay, 2 butts, one 5 pounder the other 7 pounds. I want to have them ready for dinner tomorrow night around 6 or 7, allowing for at least an hour rest in a cooler. What is your recommendation for a start time? Using the minion method with a coffee can, and allowing for cook time, how many...

OMFG.... I have got to find a supplier with that kind of quality meat.... I actually called the lovely cooking assistant Cheryl over to look at this. I'm gonna hyper ventilate...

Superb beef Chris - Those look great! Those flavor profiles are some of my favorites!

The lovely cooking assistant Cheryl is a big fan of nachos.... this is going in the to do file for sure!

That looks freakin' awesome Ed! A level for me to aspire to...

Brad, I nuked them for 5 minutes prior to putting them on the smoker - 10 minutes would have been better. Thyey were on the smoker for about an hour and still a bit under cooked. Basted every 15 with a butter/herb/garlic mixture. Next time longer....

Have mercy, those tacos take me straight back to Ensenada! Looks delicious!

Fantastic cook! Did you only fry those potatoes once, or did you blanch and then re-fry them?

So I was out racing sailboats all weekend and had no time for a cook - but we did get some cool stuff in the mail. The is Peter (aka the Atwater family internal Information Technologies Department), he is holding the pcb board that he just finished putting together and a Raspberry Pi micro...

Here I am with the lovely cooking assistant Cheryl - she is also my food stylist and photographer... And this is Chip the wonder dog. He has taken up guarding the WSM as his new job in life. Sorry, no fishing pictures....

Thanks Chris! Got one on order as well....

Bill - awesome steak! Can you tell me about your dry aging process? In pic number one it looks aged to perfection!

I feel kind of funny telling a guy named Dwain how good his breasts look, but there you have it. The family wasn't convinced on a smoked turkey for Thanksgiving - now they are. You have made the world a better place Dwain.

And so it was named "delicious..." Do you guys even own a stove inside? ;)

Bill, here is your blue plate special. Loaf was sliced and pan fried on each side to GBD, topped with brown gravy. To make this even better next time I would take some drippings and minced up brisket to make up a nice little béchamel gravy. Regarding the Basil Hayden's... I have noticed a trend...

Great looking ribs! you have set the bar for my next rib cook.....