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Just fine. Took a shade over 3 hours and perfect medium rare. 👍

Thank you everyone. Tim that was what I was thinking as well on almost the same time and I pull at 120F and rest. Merry Christmas everyone.

I am cooking 2, 3 bone (6lbs each) at 225-250f. If 1 3bone roast takes 3.5-4 hours, how long should I budget for 2? I know it wouldn't double but and I am using a remote thermometer but I need to have an idea when to start the cook. Any thought on timing would be appreciated.

If you need to speed the drying time up you can place a fan so that it blows over the fish.

Thank everyone for the help. I am finishing the cook right now. The pit is 270 and meat, wrapped in foil is 175, elapsed time is 5 hours. Tee total butts cooked this weekend is 16. Two cooks with six each and this fast cook today with 4. I am getting tired of pulling pork. Again, Thanks for...

Dave, Could you explain how to do this. I assume you don't do the minion but fire up the coal like I would for a turkey. Do you use water in the pan? when buts get to 180 do i foil, or put in foil pan and cover with foil. THis is the part that I'm not clear on. I have one more day of...

Thanks Bryan, That is a relief. The thought of three back to back cooks was making a for a long weekend.

I have to cook 12 butts this weekend. I use the Cryovac pacs from Costco so they are pretty well trimmed and come in around 7 pounds per butt. I know I can cook 4 per load with no problem but has anyone tried cooking 6 at a time? I think I read you can do six if you stand them on end. Please...

Briann, Sorry I didn't see your post until tonight. Here is an easier way to do it. 4 cups dark brown sugar 1 cup non-iodized salt (canning & pickling or kosher salt) 10-15 cloves of garlic This web site has pretty specific directions for smoking the salmon using this receipt. I let mine...

I can't speak for ash but alder is a staple in the Pacific NW, especially for salmon. I have never used it for any things else but it is a mild wood and imparts a great taste on the fish. I'm sure it would be great on pork or poultry. Good luck, Matthew Jones

Here a couple got while living in San Diego and fishing down in Mexico (actual source lost) Cut fish in large bite size chunks, do not wash, pat fillets dry then cut, keep in paper towels. Dip fish in seasoned flour, (old Bay, cracked black pepper) then dip in egg wash, (2 eggs beaten, a little...

I love smoked salmon and do it from the beginning of summer through mid December. I have tried a number of way to prep the salmon but keep coming back to this old stand by. (This works best with fresh, not frozen salmon but use what you have.) I take rock salt, pickling salt, or kosher salt...

Here one i got from living in San Diego and fishing down in Mexico. http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=9...550041175#5550041175

I love smoked salmon and do it from the beginning of summer through mid December. Here is the way I do it... http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9780069052/m/9940041175

Well I finally did it, I Put my first two butts on tonight at 0100. Cooker is running at 256 F and coming down to 250ish. I can't wait until tomorrow afternoon. This site has been a great help, I feel like I know what I am doing because of all the great advice I have read here in the last two...