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  1. trueteam

    Butt Advice...

    Are you having any other food or sides with it? A pound each seems like a lot for 1 meal, but nothing wrong with leftovers on a golf trip. If it was me, I would smoke them at 250 vs 200 to shorten the cook time some. Sounds like a good trip!
  2. trueteam

    It took 14 hours for me to smoke an 8lb Pork Butt this past weekend. Is that normal?

    I have had them take longer and some in less time. Each piece of meat is different. i don't think your time is unusual.
  3. trueteam

    Deleted

    Looks fantastic
  4. trueteam

    WSM 22.5

    I use my 18.5 much more frequently so my experience with the 22.5 is less. It will burn hot the 1st few times you use it. Once I got passed that I haven't had any major temp fluctuation issues. I have only been able to get 12-14 hours out of the 22.5 whereas I can get 16-18 out of the 18.5 if I...
  5. trueteam

    Tell me about smoked meatloaf...

    I like Alton brown's recipe for smoked meatloaf.
  6. trueteam

    Drewed's 22.5 WSM thread

    I don't use that much wood. Maybe that's why it was bitter? I am sure others will chime in that know a lot more than me.
  7. trueteam

    WSM 22.5

    I use a digi q dx with my 22.5. Not sure where to get it on sale. I got mine on Amazon.
  8. trueteam

    (North Carolina) Hot Sauces

    Sorry, saw gclark and typed Gary.
  9. trueteam

    (North Carolina) Hot Sauces

    Do you like their sauces Gary?
  10. Butt and beef logs

    Butt and beef logs

    • trueteam
    • Album
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  11. trueteam

    Butt and beef logs

    Started a butt at 11 last night, 12 hours later it was done. Once the WSM was dialed in I didn't touch the vents. Three hours in the cooler and pulled. Taking this to the beach. Put 4 beef logs in the MES today. Looking forward to these! Thanks for looking.
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    • trueteam
    • Media item
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    • Album: Butt and beef logs
  13. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: Butt and beef logs
  14. image.jpg

    image.jpg

    • trueteam
    • Media item
    • Comments: 0
    • Album: Butt and beef logs
  15. trueteam

    Favorite sauce recipes?

    I like this one I got on the virtual weber site. #5 sauce 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1T worcestshire 1T rub Simmer and thicken to your liking. Tasty and very simple.
  16. trueteam

    Drewed's 22.5 WSM thread

    Chicken looks good. You are going to love the WSM.
  17. trueteam

    WSM. Water pan or heat deflector?

    I just foil now for ease of cleanup but never had an issue when using water. What was leaking?
  18. trueteam

    Wood, Chips or Pellets?

    In my WSMs I use chunks. In my MES I use pellets in the AMNPS
  19. trueteam

    Question regarding adding charcoal to a WSM during the process

    I misread that, sorry. I see you said you stirred.
  20. trueteam

    Question regarding adding charcoal to a WSM during the process

    you shouldn't have to add charcoal to a WSM for a rack of ribs. I rarely have to add charcoal for butts either. How are you setting up the charcoal chamber? If I do have to add, I lift off the body and add coals or if just adding a few I do it through the door.
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