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Dittos on the comments made earlier about pulling too soon. It took me years to get away from that, and I still fight it. Overall it looks like you have good technique. Don't get hung up on wrapping (wrapped v. unwrapped, foil v. paper, timing....). You can probably skip the spraying. The...

Man, I just did my first pork butt on my 22 WSM yesterday: you can see my thread on it. Don't over-complicate it. Trim it, rub it, smoke it, wrap it in paper if you must, and ultimately check for probe tender and an internal temp of about 203. Then let it rest at least an hour. You'll love it!

For July 4 I did my first cook of a pork butt. It was a bone-in, weighing in at 8.96#. I trimmed off a fair amount of fat, and rubbed it with some Magic Dust before putting it on at 6:50 AM. I also put on a bacon-wrapped fatty for mid-morning snackin'. The bone was very wiggly and I pulled it...

When I used an ECB I went with a clay saucer. My first cook with my new 22 WSM I used a clay saucer. Last week's cook I used water in the pan. Honestly, the water seemed to work better and the clean-up was no big deal. Comes down to personal preference I suppose.

Dang it, hate to see that. I know it is re-stating the obvious, but there's no way you let that happen again, eh? onward....

I got a small roll of brown "Kraft" paper at Hobby Lobby yesterday, and will use it when I do a brisket cook on the 4th. Expect it will work out just fine. They also had rolls of white butcher paper, but I could tell it was slick on one side so it was unsuitable for the smoker.

Very nicely done, sir.

Yeah, they're great but need a few mods to really hit their potential.

I will be cooking full-size packers so I wanted the bigger size so I don't have to use work-arounds to get them to fit. Plus I will do ribs in the same cook and, well, they'll fit better. Certainly your choice should be a reflection of how and what you will cook.

My first one!

Grilled NY Strip steaks, with a bourbon cream sauce. Roasted fresh green beans with garlic and parmesan. Baked potatoes. Avocado/Fresh mozzarella/tomato salad.

Thanks for the replies and suggestions. To those who go for the purist/no-sauce route, I completely understand! I just want to develop some sauce skills and occasionally mix things up a bit.

Yeah... so I just noticed there is a sub-forum devoted to this topic, so I'll check that out, yeah.... Still, anybody that has some specifics or any references, I'd love to see it.

I'm typically very pleased with how my steaks come out and while it's hard to beat the flavor of, say, a NY Strip grilled with kosher salt and coarse black pepper rubbed in, I sometimes want to step things up a notch. This is where a nice sauce would do the trick. Whether it's a basic brown...

Well this is a really dark photo, but there you go. This is my 22.5" code DO (2005) OTS. Sure the ash pan is full and bent up, sure the handle is melted where I propped the hot lid on it, but I love it and at least it gets stored indoors (not always the case). Weber on....

Yep, I've read about the cleaning-setting thing. Agree with some that it just doesn't seem right, so I'll shy away from that. My next pizza cook will be on Friday for my daughter's sleep-over guests (4 very loud 12-year olds!), and I'll be sure to fire the oven up early and let that pizza...

Yep, I'm with you on all that. I probably could have pre-heated the oven longer to get that stone really hot, but time was of the essence. Fortunately, last night was nice and cool here, so opened up a door and had some windows cracked to de-smoke the house. I agree on the tendency for...

Holy Toledo, it worked! By type: NY Style: pressed/pounded on the dough ball on a floured countertop. Pressed it out into a larger circle, then picked it up and started "slapping dough". Then got it on top of my knuckles, and starting tossing it! The kids LOVED that part of it. Didn't try...

NY Style crust 20 oz. KABF (by weight) 12 oz. water (by weight) 1.5 tsp Morton Kosher Salt 3 tsp honey 1 tsp ADY Combine flour and salt together. Warm water in microwave until hand hot then stir in honey until dissolved. Add ADY and wait 5-10 minutes. Mix with wooden spoon in large bowl...

One mix I have seen used a lot is a blend of mozz, prov, and Fontana. I'd say start with 1/3 each, then experiment to get it the way you want it. Buffalo mozz is also supposed to be very good.