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My stash of chunks is dwindling and I need some good stuff. I don’t want to buy packaged chunks from the hardware store. So, where are you getting yours from? Do they ship nationwide? Thanks!

Growing up, dad and I used to go to a BBQ joint a lot. I loved their chopped ham plate but my absolute favorite thing there was their Brunswick Stew. I had some leftover pork and chicken hanging out and decided to make some. Got about 30 minutes of simmering left, but here’s what she looks like.

One or two of you might remember that when I moved up North, cooking pulled pork was way more of a hassle than I experienced in Florida. Down there, I could set up the WSM 18” close the vents down and let it ride until the pork was done 13 hours later. It was like clockwork and so much fun. My...

Last weekend, my wife heard that pork belly was on sale at Costco. She decided to pick some up and have me make some bacon since it’s so expensive. She got a nice 11 lbs. belly. So, I started curing it. It doesn’t fit in my 18” WSM to smoke with applewood. So, we’re running the 18” and the 14”...

It’s good to see some old faces and a lot of new ones on here. I was really sad to see some of the great here had passed since I was last on. I mentioned this in a previous thread, but when I moved up north I had a bunch of frustrating cooks. I haven’t cooked much at all. Plus, the doctor has...

Hi friends! Long time, no chat. I haven’t done much cooking to report because it’s cold here in WI and also because I kinda got annoyed fighting the constant wind. For Christmas, my wife got me a Lava Lock blanket for my smoker. She did some research and thought it might help me with my battles...

Y’all know I was not happy with the way the latest pulled pork cook turned out. The cook was stupid. Once I calmed down, the flavor was good enough. It was a tad bit dry. So, what does a Southern boy who misses Brunswick Stew do? He smokes chicken on the kettle rotisserie, uses the wife’s...

Hi gang! If I haven’t mentioned it before, I moved to Wisconsin a couple of years ago. In FL, whenever I cooked a butt, it was always done in 13 hours. It would consistently reach my desired IT at that point. I’ve done pulled pork a few times up here and each time it’s been waaaaay longer. Tried...

Been a while since I posted…just posted a thread in the bbq forum. Since I’m here, I decided to drop a couple pics of last night’s dinner. We were planning on making kabobs, but the misses couldn’t find skewers. So, we made them “deconstructed” style. Only difference is the veggies were cooked...

Happy Saturday, TVWBB!!! I’m looking for some advice. Since I moved to WI, I’ve used the WSM some, but not as much as I’d like. There are lots of reasons, but one of them is fighting the wind. In my little village, it is always windy. So much so that calling Chicago “the Windy City” is...

I had hoped to settle on one method to cook all the wings. That’s hard to do when you have a smoker, a kettle and a vortex. So, I chose to smoke some on the 14” WSM and some using the Vortex in the kettle. Here’s the smoker doing work. Here they are right before I pulled them. Side by...

I’ve got a few pounds of wings to cook tomorrow. I want some smoke on them, but I also want them crispy. Do I: 1) Grill indirect in the kettle? 2) Grill using the Vortex and smoking wood? (If so, where do you put the wood? Wouldn’t it get consumed without making much smoke directly over the...

Smoke Day weekend was just weird. Since moving to WI, my 18” WSM has been moody. I think she’s mad at me for not using her for so long. That and it’s always windy where I live. Temps aren’t holding the way they did in FL. Anyways, before too many words are used for the photo gallery, let’s get...

Wife did groceries today. Came back with a ridiculous amount of food. Mahi Mahi, Tri Tip, a beautiful 10 lbs. prime packer brisket, and 18 lbs. of Boston Butt. Will probably freeze half the butt. Definitely cooking the tri tip tomorrow. So, what about the other butt and the prime brisket? What...

Started off the week with spare ribs: Used 3-2-1 method and when I unfoiled, the end bones fell out. They were pretty good! I also did some burgers. The wife finally found London Broil, apparently these parts of WI don’t demand that cut much. Marinaded in Worcestershire Sauce, Soy Sauce...

Hi gang!!! I was pretty active around here up until the end of last summer. I got a new gig, moved from FL to WI and lived where I couldn’t have a charcoal grill or smoker. So, no Weber, no action. My smokers are packed up in the POD still, and the misses didn’t pack my two kettles. But, today...

On Saturday, the wife and I were debating via text about what I was going to cook while she was out grocery shopping. We were going through the various types of fish (none of which interested me) when she sent me a picture of a rolled up pork belly with no caption or message. The butcher...

A friend of mine is from California. We got talking about making good food a while back and got talking about Tri Tip. I explained that I've found it at our local grocery store and that I really enjoy it. We talked process, ingredients, all of the usual. As we were talking, he kept extolling the...

A friend of mine is really darn good at CrossFit. It seems like every year she goes to the CrossFit Games. This year was no different. One of the traditions for Games athletes is to have a fundraiser to help them defray the costs of going to Wisconsin for a week to compete. My friend always does...

I’m cooking for a fundraiser that starts tomorrow morning. I’m using the same Boston Butts that I normally do. They usually take me right at 13 hours at 250* when I do them one at the time in my 18.5” WSM. Any idea how cooking 3 at once will affect my cook length? Thanks in advance!