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Back Ribs on the WSM Chicken thighs and drums on the Kettle. GO PATS! Chuck

Another "Happy Thanksgiving" from Canada. All the best to you and your families. I've booked the day off to watch the games and even have a few turkey thighs brining right now. Have a safe one. Chuck

Thanks for the info guys. Larry & Tom, I always refoil , but I guess I should double foil. Steve , Change the sand every 2-3 cooks ? Sorry ain't gonna happen. I like your empty pan idea or the foiled brick thing. I can't say I've noticed any bad smells or tastes this year but better safe than...

I have to do a last minute 10 lb shoulder for a party tomorrow. I was checking out Steve's post about his no water, no sand in the pan 19 hr butt and thought I would give it a try and post the results. I went to knock the sand out of my pan. It won't budge, I banged it, I dropped it (on the...

I did a 6 lb boneless pork loin this past Sunday on the WSM and it turned out great. I generally followed the pork loin rib roast directions in the "Cooking Topics" with the orange juice marinade. I used mostly lump charcoal and no smoke wood with no water pan in and ran hot 300 -350 deg. It...

Okay, we've got good news and bad news. Bad news: no left overs while watching tomorrows football games. Good news : the shoulder turned out great. Lots of compliments. 25 people finished this thing off and there was quite a few side dishes to go with it.(even the the two big shoulder bones...

I cought a bit of a break I hope. We are not serving until 5:00pm. So, if need be I can keep it on till about 4 pm. At noon the internal is 177 and running at 255. Hopefully I can at least get it to 185. Chuck

Rob, Good to here you were not hurt. I would also recommend sand in the water pan. I switched over two years ago and never looked back. Chuck

Thanks for the advise Larry. I just foiled it up. I'm really hoping it will be ready by 3pm. I think the 2 hours per pound changes a bit for the bigger pieces. I have done 15 and 16 pounders before and they took around 20-21 hours to hit 190 internal. But better safe than sorry. It's at 162 now...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: Chuck, How is the cook going? Did you give youself enough time??? Sounds like it is going to be close. Larry, You're right it's going to be close. Just checked the internal at 9 am...

I just dropped a 17.5 lb whole pork shoulder on the trusty old WSM @ 5:30 pm EST. My mother-in-law asked me to do some pulled pork for a retirement party tomorrow afternoon. Well I hope it is ready on time. I'm expecting it to take over 20 hours. I'm using the Mr.Brown recipe from this site as...