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If anyone is in the Bay Area I am selling a couple of kettles, a Rotisserie kit, and free for the taking I have 3 wheels to fit a WSM. I used a 22.5 kettle with the Rotisserie ring and made a smoker out of it. I have a diversion plate I can include. It's probably faster to contact me via the...

I have a red stainless Performer (circa 2000) I will be putting up for sale. It needs to be cleaned up. I disconnected the propane tank and propane accessories but I still have them. I was thinking cleaned up for $100 or $75 “as is”. If anyone is interested in looking before I list it on...

I have had 32 qt Imasa Tamale pot for a Mini WSM. I never got around to building one. If anyone want to buy or trade me something else of similar value I am open to it. For example a couple bags of Kingsford. located in San Jose, CA send me a PM

Using a Basket of Coals prevously described here. This time using a 22 WSM bottom and Kettle top. Brisket is 15 lbs Choice from Savemart that almost touched each side of the kettle. Temps measured at lid vent with a Maverick et73 Cook Log 5:30 added lit coals (maybe 6 or so in one corner) 6:00...

In short .. unless I bumped the temps up, it settled in the 220-240 range for most of the time. OK for an overnighter. Longer version ... I sometimes cook for large groups but more often than not, one pork shoulder is good enough to last us a few days. I wanted to use an 18.5 inch Kettle...

Last week's cook was pork with the coals Snaked out. Yesterday I used a basket (expanded metal) of coals with a Minion start like a WSM. The brisket was a 14.5 lb Sterling Silver brisket. Sterling Silver is supposed to be upper Choice to lower Prime quality. The brisket went from one end of...

Inspired by this thread, I thought I'd give it a shot with a little different set up. Stopped at Costco and thought I picked up a 2 pack of pork butts (for work pot luck) but when I got home and opened the bag, surprise ... Pork Cushion meat which is from the lower part of the arm/leg and...

3-4 onions 3-4 bunches Green Onion 2 T 1 t Tyme 1 T Salt 5 T Sugar 1 T All Spice 2 t Nutmeg 2 t Cinnamon 3 large Jalapenos 1 T Pepper 5 oz. Soy Sauce 2 oz. or 4 T Veg Oil 2 oz. or 4 T Vinegar Put all ingredients in a food processor and chop/blend. Marinate chicken 1-2 days Reserve excess...

Picked up a Cajun Bandit Stacker recently. I cook at times for some folks where I work. We have a standard kettle there already but I wanted a little extra capacity without having to bring my 22 WSM or another kettle. With the 22.5 Kettle and some adjustments and spacers it can hold up to 3...

I don't have much time to compete so just entering the sauce comp while my brother is doing the AAA division (Lord of the Ribs) http://www.bayareabbq.org/index.html

I need a thermometer at work to document food temps on the steam table a couple of times during service. My Thermapen has worked great so far for about 4-5 years but it is out of service now. The battery is bad and one of the battery terminals broke. I'm going to call to see if I can get a...

Thought I'd give Slap Your Daddy some props.. recently Harry has been competing with one 18 in WSM. So far .. three CG and one RGC all I can say is: impressive! http://www.slapyodaddybbq.com/home/contests/

Used Pork Cushion meat from Costco. A 11 lb pack had 5 pieces ranging from 2-3 lbs. I believe Pork Cushion is part of the Pork Picnic cut. A bit leaner than Pork Butt and can use cooking with some liquid. Cooked in the high 200s to low 300s. On the mini Foiled at 2 hrs at 160ish Pulled

if any forum members compete or attend feel free to stop by our booth ... team Lord Of The Ribs

I've been working (prep/line cook) in a Corporate Cafe recently that feeds 2-3K a day and has 30-40 cooks.. As far as I know I'm the only one with a Thermapen.. so it gets lent out a lot. Yesterday I lent it out to someome to calibrate their dial thermometer. Next thing I know the case is...

I have a big brisket cook on 6/18. CAB cases are about 65 to 80 lbs I trying to get a smaller case, so maybe 6 or so briskets. I have access to my 18, 22, Ranch Kettle and another 22 (brother's). Looks like I should be able to handle them best on 2-22s (3 each). Anyone have any experience with...

Hello everyone, I've been asked to provide some additional pork meat for a Luau themed picnic for this Sunday. There will be a 60 lb whole pig so what I bring will be supplemental meat. I have 4 Costco shoulders sitting in the frig now. Would appreciate any help on thoughts of injection (maybe...

Hello Harry, Just wanted to pass along my congrats to your recent success and the show. It's amazing how the WSM can go toe to toe with the all the various big rigs which cost thousands more. I sometimes help my brothers compete (Lord Of The Ribs) so I can appreciate the amount of time and how...

I haven't posted in a while, but a post a while back caught my attention regarding higher heat pork butts. There has been a sale the last couple of weeks for bone in at .99 a pound, so I thought I'd give it a shot. First attempt, I used a flower pot base inside the stock pan. The temps settled...

Poll question here... I think most of us agree that the fat down helps protect the brisket from high heat below, however when foiling at 160-170, how many of you flip the brisket and go with fat up? John