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  1. bigtattoo79

    Dry Rub and Sauce?

    Anyone know of a good Dry Rub that can be bought in gal sized bags? Also looking for a Sauce for adding to pulled pork that doesn't have too much acid "bad reflux"? I found a bunch of recipes for the rubs and sauces but I wanna spend my time learning the cooking side of things. Once I get that...
  2. bigtattoo79

    New Smoker Advice Needed.

    Well I'm now hooked on cooking with charcoal. Thanks for all the help y'all.
  3. bigtattoo79

    New Smoker Advice Needed.

  4. bigtattoo79

    New Smoker Advice Needed.

    Pulled them right at 13hrs with a internal temp of 212 hope it didn't get too hot. They're falling apart that's for sure. Gonna let them rest a half hour or so then pull em.
  5. bigtattoo79

    New Smoker Advice Needed.

    Put 2 7lb butts on the WSM last night around 9:30pm the smoker held 250 until around 6:00am so I did the hot squat and poked at the fire a little still had coals. Smoker came right on up to 270 and is sitting pretty. Internal temp was only 175 so I will give it a couple more hrs and check it...
  6. bigtattoo79

    New Smoker Advice Needed.

    I will be honest I didn't try very hard on the ECB before I moved on to the WSM. I also just got home with a 22.5 One Touch Gold LOL I got bit by the Weber bug.
  7. bigtattoo79

    New Smoker Advice Needed.

    Ok so I got 11hrs @ 250 out of about 12lbs of KB with a full water pan. For the 1st run I'm pretty happy with that.
  8. bigtattoo79

    New Smoker Advice Needed.

    It's all together and even tho it's not needed I'm doing a dry run tonight just to see how it will hold temps. I did the coffee can trick and with all bottom vents open it got to 200 in about 30min then I closed them all half way and after another 30min it stopped at 250. I opened the top for...
  9. New Smoker Advice Needed.

    New Smoker Advice Needed.

  10. bigtattoo79

    New Smoker Advice Needed.

    18.5 it is.
  11. null_zps04b7ec5b.jpg

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  12. bigtattoo79

    New Smoker Advice Needed.

    Made my mind up: I'm going pick up a 18.5 WSM tonight like the wife said its plenty for us and if we start doing bigger gatherings we can get the Yoder. Thanks for the help y'all!!
  13. bigtattoo79

    New Smoker Advice Needed.

    I don't see a need that we would ever cook more than "4 butts" or "8 rib racks" or "2 butts and 4 rib racks" and it seems that could be put on the 18.5 WSM. Does anyone see a reason those items won't fit?
  14. bigtattoo79

    New Smoker Advice Needed.

    OK I made my mind up I'm gonna get the WSM now how much more can you really fit on the 22.5 over the 18.5?
  15. bigtattoo79

    New Smoker Advice Needed.

    After much reading I'm finding that lots of people are having trouble getting long burns out of the 22.5 WSM and ash build up is also a problem on it. Also I'm finding with the Weber Kettle with the Smokenator you have to add coal and water more often but it's very easy to do and it's very easy...
  16. bigtattoo79

    New Smoker Advice Needed.

    I got it down to the Weber Kettle W/Smokenator or the WSM. The only reason I keep thinking about the Kettle W/Smokenator is because I know in a couple years I will end up with a big Smoker and whatever I buy now will get put off to the side. How hard is it to add coal to the WSM?
  17. bigtattoo79

    New Smoker Advice Needed.

    I plan to use this smoker pretty often "4 times a month". The most I ever plan to cook is 2 butts or an equal amount of meat. Latter as in a couple years I may start cooking more at a time and I was thinking that may be the time to step up in size.
  18. bigtattoo79

    New Smoker Advice Needed.

    I'm new to smoking and have the ECB while it cooked pretty good it sure was a lot of work to keep going. I've been looking at my options and got it down to 3 while all 3 are different I can think of pros on all of them. 1) Yoder Cheyenne : Looks like a great smoker but deep down I think it's...
  19. bigtattoo79

    Simple Pork

    I couldn't be happier with the way it came out on my 1st try.
  20. bigtattoo79

    Simple Pork

    Temp ended up at 186. I tried very hard to slice it and not let it fall apart because I wanted to see if it was pink or not. Using 2 forks it just falls apart. Very good and I can say for sure that I wanna keep smoking meat.
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