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Here's what I presumed to be a smoke ring. Minor, but definitely pink

must get a polished cast iron. Are all the wagners and griswolds on ebay polished?

I have the old wood handle. So good.

I use the one-sided pile and it works well, but I don't even use a brick wall or other divider. All you need is a few hot coals on top of a bigger pile.

looks awesome. reminds me of my first shoulder

Forschner (now starting to be labeled "Victorinox") are great knives all around. I recommend them all the way from paring knives to chef knives. Also they are cheap enough where you don't look so precious trying to make sure they don't get damaged.

Shiloh Jolie Pitt where are you located? I haven't seen this my local costco yet.

i've had temperatures vary as much as 200-300 during a single cook. I find shoulder to be endlessly forgiving, as long as internal temp is 185 or higher, it has worked perfectly every time.

I wholeheartedly agree with the original poster. I make my own simple rubs (brown sugar, salt, pepper, cayenne, red pepper, whatever else) and the absence of cumin makes them 10x better to me. Cumin creates this weird musty aroma which i think BBQ is much better off without.

With Kingsford I think you trade high ash for the convenience of consistency. It makes a hell of a lot of ash. I still use it.

wow I thought you meant the regular pen type. This is dirt cheap...

by minion you just mean putting a few lit coals with a bunch of unlit, right? This is what I did, the first pile i had about 50 unlit and put about 10 lit coals on top. This pile alone lasted 6-7 hours, I don't see a need to add coals more than 1-2 times over 10 hours. Anyone see a problem...

Here's what it looked like, I already had a sandwich and I'm waiting to get hungry again. What do you think? Not much of a smoke ring. I think it turned out okay though considering the problems I had. For next time I think I should have more coals to start with and also start early in the...

It was at 195 for about an hour. I put it in foil and a ziploc, its resting in the cooler right now. I will pull it soon and post pics. Off the the grocery store to pick up some rubber gloves...

wow, thanks for the fast replies. It's been in the kettle since I posted, the temp is about 195 now, grate is 260, I'm going to try wrapping it in foil and try to get the grate temp above 275. The meat actually looks done, but I'm gonna give it another hour and see.

Hi, First off, I'm not using a WSM, I am using a plain weber bar-b-kettle grill and trying to barbecue a 4 lb pork butt using plain indirect heat. This was my first bbq attempt, so keep this in mind when you laugh. I started the cook around 9 pm. The fire started a little hot (290 deg at...

awesome setup. for OP, I think simple customs are the way to go, 99% of prefab installations I see today are for gas grills.

I've seen more than one Red genesis on local craigslist this fall. Is that rare? And I recently got a B-year (1980) 22.5 kettle grill, in red for $10. metal bowl handles, wood top handle and twist ash catcher.