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https://portland.craigslist.org/clk/for/6039642265.html

Dang these were good...I don't post much as don't have a lot to share (I do shig a lot though) but these were pretty dang good I have to say. Did Minion with water...KBB and few pieces of mesquite lump and cherry chunks. Roughly 250 degrees and did my version of a 3-2-1....mine was a...

http://portland.craigslist.org/clk/for/5836082026.html

Minion with Stubbs and a foiled clay pot....man I really have to shut down the vents to keep at 275....2.5 on.....1.5 foiled (with brown sugar, butter) .....1 hour back on...probably a little overcooked for competition but thats how we like 'em.....but on to the show!!! Here we are seasoned...

Holy smokes....never again! Cooked a 12.5lb (pre-trim) brisket yesterday and I have never fought my WSM so much in my life! I wanted to go 275 and even with water my WSM has always ran hot....not this time though. Was going at about 235 and I couldn't do anything. Finally lit some lump and...

So I have only done one brisket in my life and that was two years ago...so am going to go for another for Easter! I make notes for my cooks but for the life of me...I didn't write down whether I did fat side up or down. So which should I go with? I think I went fat side up....wrapped in foil and...

I followed his "Bacon made easy" post and did the plunge! I had a curing disaster using a popular store bought buckboard cure last year....so I have been gun shy ever since. Bought a 7lb belly from Costco and cut it in half. One was Tenderquik only and the other was Tenderquik and then I...

Frankly....it grosses me out. It looks like a mess and I don't know what to do. I have done the foiled pot thing and I don't think you get appropriate air flow. (I know you will disagree with me but that's my humble opinion) Shutting down all the vents to 50% or less doesn't make sense to me...

So I bought a 7lb belly yesterday that I cut in half. It's curing now and I will bring out of cure probably next Sunday....so here is my dumb question. After I smoke them....which direction do I slice for bacon when done? Obviously this was a long rectangular piece of meat so do I cut it the...

I don't know what happened...when I spatchcock a chicken it is 2.5 hours on the nose. Everytime. I use standard method with about 1.5-2 chimneys of KBB. Empty foiled water pan. This is the first time I've done 2 birds on my 18.5 on the top grate though...so maybe not enough room? At 2.5 hours...

And I mean when cooking say ribs or pork butt...or brisket. Has anyone used The Standard Method mentioned here How long (roughly) does the WSM stay in the 225-250 range?

Was at Cash and Carry today and they had their packer briskets for $3.10 a lb. I was digging through..saw 14lbers....13lbers...etc. all of a sudden a 5lber...saw an 8lber also. Has anyone heard of this before? Almost bought just cause. These can't possibly really have a point on them do they?

So here goes......I finally get to really crank this thing up this weekend for my 5 year olds birthday....but how do I light the charcoal for this thing? I normally use a chimney starter but I would need like 3 or 4 of them to cover the charcoal grate. What do you guys do/use? I now will hide...

Edited as my info was incorrect.

I'm just wondering....are you the best bbqer/smoker that you know of? If you entered comps....are you pretty sure you would win? If you are in comps...do you lose because "judges don't know what they are talking about." Or because of some other entity?

Ok...so I don't try and use water as I don't like the cleanup and use a foiled clay pot. I don't have air leaks as I have sealed door and lid but my goodness does my WSM like to run hot! I come on this site and analyze things to death I bury the chunks and I think this is my problem. After...

I got the 26.75 OTG for $65!!!!!! I am still shaking I'm so excited.....it is missing the cooking grate that's why was marked down so far. But it also included two charcoal holders so I really can't beat it. I just called Weber and I can get a cooking grate delivered to my house for about $83...

Here is a thread I posted yesterday....is this normal? Really want to make bacon on Sunday but would rather not kill my family unless I can help it. http://tvwbb.com/showthread.php?56096-Buckboard-bacon-uh-oh

So this is my pork butt after 6 days.....the side looks kinda grey....but is that from being exposed to air? Here's the other side.... So I flipped it over and here is what that side looks like.... Is this all normal? Am using the Hi Mountain cure and did according to directions for 4lbs...

Minion....foiled clay pot...no foil on ribs. I thought they were great! Brushed with watered down Sweet Baby Rays at the end of cook. Enjoy! http://youtu.be/G55SgE1xZYo