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I'm planing to fry up 5-7 pounds of buffalo wings on an upcoming camping trip. I've never made them before. I plan to fry till done, then toss in a mixture of butter and hot sauce. I'm bringing a propane turkey fryer burner to do the frying. I have a 10 quart pot and a 42 quart turkey fryer...

I just bought a Genesis E-310 and can confirm that the bottom cabinet does have a metal back panel, metal panels on both sides, and two metal doors that open on the front. I can't speak with certainty about any other Weber grills. For what it's worth, the Genesis is awesome!

Thanks everyone! I'll smoke them up today and then pack them with me for the weekend!

I'm hoping to smoke some sausage fatties to be served at a big family reunion breakfast this weekend. The problem is that due to travel and timing issues I'll have to cook the sausages 2 days early and leave them in the refrigerator until it's time to serve. Any tips on how to store them...

Mine went great. I cooked my first pork butts ever. Even though I ran into some problems during the cook they came out amazing!

I'm back from visiting family for the 4th and thought I'd finish up this thread. I pulled the butts off after 17 hours, double-wrapped them in foil, put them in a cooler, threw them in the car and made the drive to visit our family out of town. After two hours in the cooler I pulled them...

I just took them off. Total cook time 17 hours at 225-250. They look great and were falling apart when I picked them up. They're resting in foil in a cooler now. Hopefully they turned out ok! Now I have some cleanup to do! Lessons for next time: --I won't bother trimming the fat, just...

Yeah, I saw the posts from last night. Sounds like you and Bryan were having a good time! My temp just started dropping -- fuel was almost gone again. I put in 7 more unlit briquettes (for luck). Hopefully that will carry me through to the end. While putting them in I burned my finger. Not...

Bryan, thanks for even more great advice. Between getting the butts done right and getting the grease off of the porch I may come out of this thing ok. Mosef, go for it, and good luck to you. Hopefully reading through this thread first will help you avoid some of the mistakes that I made. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin: Looks like a mini crop circle done by aliens to me. </div></BLOCKQUOTE> Thanks! I'll tell her I consulted an expert on the Internet and...

Also upsetting my wife are the grease stains on the patio from where I set down the top grate with meat on it. This had better be some darn good barbecue or R2 might have to move out!

I think my candy thermometer isn't reading correctly. Luckily, I decided to double-check by sticking my working smoker temp probe into the meat. We're sitting around 180-185 depending on where you stick it. Any tips on how to judge doneness by look or feel? In other news, my wife just...

Those look great, Bryan. You're making me wish I had bought some sausage!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Good morning John, glad to hear all went well for you over night. Your in the home stretch now. Really no need to flip and baste them. There's...

Finished the turning and basting. It went remarkably well. My wife and I planned out our strategy beforehand to minimize the time with the lid off. The plan was: I'll lift off the lid, remove the top rack and butt, put it down on the patio and insert the candy thermometer into the meat...

Good morning Internet! Thanks to everyone who spent time sitting up and e-smoking with me last night. You all provided some much needed entertainment and humor! Best quote from my smoke last night -- Wife: You're letting tons of flies into the house! How much longer are you going to be...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove: You know, I good pic would have been when you put the hickory chunk on....maybe your wife could've taken it as you were trying to load...

I wonder how many of us are up tonight cooking away for the 4th?

Fat caps up or down? Funny you should ask. The fat cap on one butt is "mostly" cut off. The other is completely intact. Both are up. I originally planned to cut both fat caps completely off and also trim any other large pieces of fat from the outsides as recommended in the preparation...

The rain has stopped. R2 (our pet name for the WSM) is holding steady at 249. Everything seems perfect... Almost too perfect. I'm afraid to go to sleep. I'm trying to decide whether the family we're visiting tomorrow will be more upset at poorly cooked pork or at me being tired and grumpy...