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Just got home for the night from eating some of the BEST pulled pork! the grill ended up on the cool side for the first couple hours. struggling to keep above 300. I added more coals twice and made sure it was stoked somewhat frequently until the fire hit about 375. After 6 hours on the nose it...

I'm using a 22" Performer. With a 10 lb bone-in butt, my goal is to be done in 7-8 hours. so, I realize I'm heading into the high heat arena. I put it on a couple hours ago, but wondering what people think my target fire temp should be. 375? It's about 30°, and I'm having a hard time keeping it...

This summer I made a tri-tip from this post: Santa Maria Style Tri Tip It was great! I held my knife w/my left hand and sliced to my left starting with the small side (left side of the 4th picture in the referenced post) and didn't feel like there was a grain issue. Boy was is good!

I'm certainly not a huge fan of strong vinegar sauces, but this really gets good the second day - it changes overnight. And when used to BBQ chicken drummies it REALLY starts rockin! It's all caramelized and sticky. yum. Try a half batch per the original recipe; give it a few days to rest in the...

This is what I've been doing for awhile now: 2 C ketchup 1 C cider vinegar 2/3 C brown sugar (heaping or tightly packed) 2 T worcestershire sauce 2 T rub (1/3rd-ish recipe of pork rub) 1/6 C raspberry-chipotle marinade 1 t garlic powder 1 t onion powder 1 T Sriracha sauce I have Sriracha sauce...

I wanted to report on how this went over with the Chicken Drummies. While it was VERY good/flavorful, it was not NEARLY as sticky as I would have expected it to be. I could have put less Raspberry/Chipotle marinade in it, and it would have maybe been better (more sticky). But, still good!

Made a double batch of this this morning for tonight's chicken drummies: 1 C ketchup 1/2 C cider vinegar 1/3 C brown sugar 1 T worcestershire sauce 1 T rub 1/6 C Allegro raspberry-chipotle marinade (On right of picture) And the Rub: 1 T paprika 1 T firmly packed light brown sugar 1.5 t pure...

I know. I saw that last week. Thanks for the tips Travis and Rondo. I've got a 22.5" performer, so maybe I'll just go back to that for the single butts. Signed, Frustrated trouper - AKA Mike

Well, it turned out A-OK. put it in a crock pot to bring to a friend's house. Pairing it with one of my versions of the No. 5 Sauce. Fresh out of the smoker (and it seems a piece has gone missing. hmmm): And hand pulled in the crock pot:

An updated chart of temps. The temp is REALLY steady! That said, I just added another 15 briquettes since the original pile is nearly GONE! I'll probably add another 15 here within the hour - though, I HAVE learned: patience. Wait it out and let the temp settle before taking swift action. So...

Hmmm. Good to know. Then my NEXT question - for any takers - would be what would be a good method for using an offset for an overnight smoke? - fuel, placement, etc.

Well, this is what I've got so far: fire lit: 0622 meat on: 0700 TIME : OVEN : LID : VENT 0645 - 150° - 200° - 50% 0700 - 200° - 400° - 20% 0715 - 250° - 370° - 20% 0800 - 280° - 350° - 20% 0900 - 250° - 340° - 20% 0915 - 250° - 330° - 20% - *added 15 briquettes 0930 - 255° - 340° - 20% 0945...

OK, so I lit 20 coals using a weber chimney over my Performer's gas starter (love eht!) and placed those over about 100-150ish coals in my side box (smoker)(coal). I left the stack open 100%, and the vent on the left at about 50% (side box). It took quite awhile for the temp to rise - which I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Carl H.: Some people use just bark - no wood at all - to generate smoke, I'm told, so chances are you won't have any problems with a small amount...

Sounds great. I can't believe you ended up with just 1/3 the weight when you were finished. yowzers. You should try making the No. 5 Sauce to go with it! And if you've got time, read (skim) the whole thread for extra ideas. But the basic works really well. Maybe sub apple juice for the water...

Mike! Amazing picts (and I'm sure they don't do justice at all)! When did you take them off? And what was the overall temp of the smoker for you? Wife just bought us a 6lb butt for the weekend. Can't decide if I want to start it Friday night (10ish) or hold off until Saturday and have it for...

I've read through every post on this thread. I've made 3 batches (one 'stock' and two experiments - which I'll post soon!) But Q: how much cinnamon would you add? Not including the rub or anything. A teaspoon? I know it's per preference, but answer for someone who doesn't know Thats why I'm...

I realize that this is an OLD thread, but for the last few years, there has been one ingredient that goes in just about every sauce I make - whether made from scratch or just doctored up store bought. The juice from a jar of banana peppers. Put 1/4 cup of that into a saucepan of #5 sauce, and...