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Keep it under 59# and a rented Weber Ranch Kettle will work just fine. Cooked many a whole hog butterflied on a Ranch Kettle. Normally sunny side up but I did it down once and it came out great.

I'd go 22" but if you roll you can cram a dozen racks of Baby and STL pork ribs on an 18". I've done it.

I love smoked Salmon and hate the smell of the juices in my smoker. So I custom make a shallow aluminum tray fashioned from heavy duty Sam's club foil to catch the juice. In the process nothing sticks to the grate.

Two problems. You need good and dry and seasoned wood. Wood the is too new or old, green or seen a lot of rain will not cook right. Trust but verify the wood is good, many have assumed good wood when it was not. Even with good wood some so called "Quality" smokers don't breathe "draw"...

There is a world of difference between the brands of stick burners. I can run my stick burner for a day on $10 of premium priced wood. The product is good enough to take 1st place trophies and delight my students. There are a ton of competition cooks who experience similar results. It is the...

Like many things including safe temps for Pork Washington was way ahead of the feds. 135F on Pork was at least five years ahead of USDA and 2 hours was OK in WA since at least 2008 that I can remember.

The zone can also be 41 to 135 depending on health departments. Washington state did have the hour requirement on reheating but changed it to two hours.

So then if you want pull apart tender smoke then braise.

A whole, half or quarter of a hog cooked with the bones in and the skin on will pull just fine. I've cooked many 65# and down on a Weber Ranch Kettle. Everything is easy to pull. The problem is when the skin and bone is removed. Classic example is the Picnic. Skin and bone on it's a great...

If you want a fast pork butt stand a couple on end and use a banked fire on each side in a 22" kettle. Fast and amazing crust.

Bone down and meat up for the whole cook no foil and no spritz works for me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd H: You are correct, they are both owned by the same company. Where I live (Oregon), anyone can get into a Cash & Carry to shop. But to get into...

I don't cook comps often but I have decent success when I do. But I'd "never, never, never" did I say never, cook comp style for friends and loved ones at home. I'm trying to win not cooking food I want to eat at a comp.

I've had good luck buying the heaviest cryvocs I can find at Sam's and Costco. The 3rd rib in the light bags can be real runts.

IBP is owned by Tyson. Walmart likes to sell salt water at meat prices meaning it's enhanced. Unless it's an old school butcher cutting up hogs, it left the packing house in a cryovac.

Water or Apple Juice used properly will do something. Most don't understand what they are doing or why. A lot of Harry's wisdom's comes from my class handout and is used with my permission.

Salt + Pork + Time = Ham

I've used the Weber #72501 Charcoal double Grate mod for ten years. My WSM's travel a lot, 10K/yr+ so I like versatility. One of my favorite things to do is drop the top cooking grate right on the fire ring for grilling. You'd need to be very careful to fab handles that would work with that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Holz: low and slow (225 to 265 pit temp) versus HH with higher fat content briskets. </div></BLOCKQUOTE> There is a world of difference between...

Two hours at 325F sounds right for tender but you are losing huge flavor by not smoking before foiling with a braising liquid. It's almost as bad as boiling your ribs. Very few chefs really understand BBQ they don't teach it at CIA.