Search results

It'll take ~12 hours or so to cook. I like to wrap & rest butts for ~3 hours. I start most of my butt cooks at midnight.

I should also add... This was on my 22, and not the 18. But I used an entire 20lb bag of lump on that cook. Even with kbb, I notice the 18 is a lot easier of fuel consumption, so maybe my lump experience would have different results. Only one way to find out. :D

I've burned KBB, K-Comp, Stubbs, and lump in the WSM. For me, the lump didn't last as long and I had to re-fuel on a cook I know would have been fine with briquettes. I like lump for grilling, but not for the long WSM smokes.

What they said... 275ish and I figure 12 hours for a ~10 pound butt. Ironically enough, I did a frozen one (thawed just long enough to remove the wrap) and the times were exactly the same. lol

The NakedWhiz is pretty much world reknown for their charcoal comparisons & testing. I think everyone should take the few minutes and read their report on the KBB vs Competition vs Wicked Good Ultimately, timothy had the best comment - use what you like :wsm...

Great family day, T&M! Me, I did yard work all day. You win. lol

For monitoring temps, a lot of us are using the Maverick ET-732 (or the newly released 733) The Guru and such are too much $$$ for my taste.

And I'm of the opposite end of the spectrum. I don't find the Competition to be all that much different from KBB and not worth the extra cost - even on sale. While the Comp does fire up quicker & burn hotter (according to Kingsford) they don't last as long and produce slightly less ash. For...

That's a TON of oak wood for smoke. :cool: But hey, it's all part of the fun. As you get a few more smokes under your belt, playing with the temps will get a lot easier. And none easier than when you reach the point of knowing you don't have to mess with the vents. You'll only understand...

I make this on the charcoal grill and it's friggin' awesome. http://www.weber.com/recipes/dessert/grilled-pineapple-upside-down-cake

Same here. The lower grate doesn't get "as hot" as you think it does. Then again, I've never ran the bowl without the terra cotta. 3-2-1 method is very common --- for spare ribs. For baby back or loin back, that's WAY too long. 4 hours is all I figure on time. Like a few others mentioned...

What he said. Funny how coming to the Photo Gallery turns into motivation. lol Great lookin' PSB, Jon.

Welcome fo the forum and the 22.5" is a great choice for ribs. I own both the 18 & 22 and anything more than 1 rack of ribs, I fire up the 22. Yeah, the 22" is a large cooker and requires a fair amount of fuel. And filling the water pan (with water) will take a LOT of BTU's to get up to...

Good stuff through & through. Your wife is an absolute keeper! :D

On what, the dome thermometer or something like a Maverick? As an example, here's my dome temp and what my Maverick is reading at the grate...

^^^ This, has been my absolute favorite OTS posted on the forum. Love the MT transformation.

First you say.... And then... Beer brewing (and assuming consumption) is your hobby, so that's perfectly acceptable?!? Yeah, because no one has had any negative encounters with alcohol and surely it can't be addictive. Drinking isn't a hobby, it's a habit. Oh wait, unless your name is...

Bwhahahaha,,,, this couldn't happen fast enough..... But yet, look who keeps coming back to a thread he wanted to hide.... Maybe Tony should start a thread on less opinionated topics. Like firearms, religion, or politics. lol

I also have a Platinum Series II and that thing is built like a tank. Last year, I picked up an E-310 for free from Craigslist. That grill is NOT built like a tank. I rehabbed it and sold it for $300 if I remember correctly. Personally, I'd dump the E-310 and sink a few bucks into the Series...

Of course I responded ---- after adding useful information to the OP. The THREAD does indeed interest me and one that I'll follow to the bitter end. Including replies to and about the thread itself. If someone were to post a thread, say for Shrimp Salsa, and I don't care for shellfish ---...