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Thanks for the response Larry - I have a few emails in to the company to see where I may find them locally (Central Ohio).

Larry - these look just awesome and done the way I like my steak. I will have to look for these in the stores. One question Larry - How do you think these would do on a kettle with the CI Grates? Thanks Chris

Maybe because pigs typically have more of a slurry than a solid like a buffalo heheh

Agreed - and the directions imply the same thing

Ryan - I hadn't thought of that. ANy reason why you couldn't leave the loops hang and cook (kill bacteria) the pointed end?

It's something I use quite frequently. I think it's probably too strong on its own to use but a little bit added in to something else is great!

Got my two pair today from Amazon (Free 2 day shipping with Prime membership) The quality seems very good indeed. I can't wait to use them.

I hadn't seen these before but after watching the video then going to Amazon to look at reviews, I bought 2 sets. Thanks for posting. Chris

I Understand your wanting to switch to the oven with rain going on. I am inspired by your post and am thinking of trying it myself. Cheers

Really looks great!!!!

The only advice I can offer is this: If you're using firebricks and washing them afterwards, make CERTAIN that they are completely dry for days before you try and use them again. Firebricks are very porous and absorb the water. If they still have internal water and you heat them up, they can...

I agree - when the bone will pull loose - you're done and not until. Without a bone - see how easily the whole but will break in half. If it falls apart easily - good to go. Some resistance- not done - at least in my opinion.

Thanks for the responses. I used the minion method and started with a full ring and a chimney of about 24 briquettes. I will close vents down in the future earlier but even with the vents closed I never really dropped down below 300 until about 6 hours in.

They're all closed - trying to be patient. At what point in the decline do I open back up and if so, what vents?

I am cooking a butt tonight and I put a full ring of Kingsford in along with about 2 fist-sized chunks of Hickory. I had the bottom vents all the way open and the top as well until it came up to 250. I closed the bottoms to 25% and the temps kept rising. I now have it at all vents closed on...

Mine's in the refrigerator. I am gonna plan on doing a Mr. Brown starting an overnighter tonight

if you can lay it out on a rack or something where air can get all around each piece - you should be golden once it dries - otherwise cursh it up and throw it in the garden

I haven't used them much but my guess is that if they smolder, the wood chips would last longer whereby providing you with a good duration of consistent smoke. If they flare up - they smoke and then they're gone in just a few minutes. I think a way around it is to either soak them or use a cast...

In my opinion - smaller butts ALWAYS look better than bigger butts. Nice job!

Cheers to the stuffed tenderloin. Makes my mouth water