Search results

I've had success at Super Walmart in York. It's been a year or so since I've been there so you may want to call before head out.

Last week I got an email from Lee Humphrey. $32.99 for 40lb delivered. Here's the details... http://www.humphrey-charcoal.c...pecial%20072209.html

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: vents wide open, Guru running still couldn't get over 275º, so I just left the lig hang off a little bit the entire cook. </div></BLOCKQUOTE>...

Made a double batch of these beans this weekend. Big hit! Too sweet for me but my guests loved em. Thanks!

I sent it back to Guru. They replaced the defective component and I have it back already.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Yes </div></BLOCKQUOTE> Bryan, what's the trick? Laying them on their sides?

Spare WSM! My Hero!

OK, so what's the trick? Put them on their side? Any pics? I'm cooking 3 butts and 2 11lb packers this weekend. I was planning 2 cooks, but if I could get them all on that would be great!

Is it possible?

I have a bad connection in the power input. I thought it was odd that the power jack only went in 2/3 of the way. If I hold it just right and stand on one foot the unit works fine. Actually I was able to give it a trial run on some chicken tonight. I had to keep a close eye on it and jiggle...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: The prongs Bryan was refering to are on the end of the plug for the temp probes. Look at the end when you unplug it from the base unit and...

Nope, no water in the end where the wire goes in. Only 3/4 sumberged. Not sure what prongs you're referring to. Everything looks brand new. Nice and straight.

My new Pitminder just arrived and I thought I'd give it a test run on the bench using boiling water. So I have the probe in the water with the dial set to 90F and the fan continues to run. No matter where I set the dial the fan just continues to run. I don't think this is how it is supposed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How are you serving, sandwiches? --not? If doing sandwiches use small rolls or biscuits. That allows people to make a small sandwich of brisket and one of pork, and that...

I'm doing a cook for 35 adults and 8 kids next weekend. I'm planning two 11lb casepacker briskets and two 6-8lb butts. I'll only serve the flats and make some burnt ends for beer munchies. The wife is making a batch of crab/corn chowder and there will a couple dozen dogs in kraut and all the...

Well, I did my first high heat brisket this weekend. Turned out good. Can't say it was any better/worse than any low/slow I've done. Definetly a time saver. Flat was a little dry. Point (burnt ends) was awesome! I seperated point/flat at 2.5 hours. Lost a good 2+ cups of juice. Foiled the...

Looks great Ed. Just curious, what do your guests think when you whip out a camera and start taking staged shots of your food? Mine always have a puzzled look on their face.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Ryan, I said this before... I would have no problem coming down some weekend and doing a packer cook with you. If I can get lump tomorrow down in MD, if so how many do you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I like to do low to 135º internal of flat and then seperate. That way I can put some rub on the bald spot of the flat and place that side down...

Bryan, Thanks for the links. Theres a lot of info on this site and sometimes it's hard to sort through it all. So what is your current preferred method? Slow/low to 135 then seperate and crank the heat up? All high heat? Or some other variation?