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I have the Char Griller King Griller Kamado. I was also looking at going pellet when I got it, but I was too much of a tinkerer and also wanted to have the flexibility of searing which pushed me to get the Kamado. Since getting it I have also purchased the PartyQ temperature control system. I’m...

Well finally had time to do another run, and once again, this forum has served as a great resource for helping me improve my BBQ. I let it go the first three hours without opening the lid. I sprayed at that point with warm apple juice. Then at a little over four hours I tested for doneness using...

Thanks Al! I remembered noticing that in your Perfect Ribs post and asking about that but totally forgot, so I appreciate the tip.

Yeah that's on my to-do list, but I really struggle to take a decent temperature with my probe and I've heard from many people that Ribs probe really inconsistently, so I think I'd struggle following that recipe. When I pulled my ribs yesterday they were probing at 175, and then the same spot an...

So yesterday I had a rack of ribs sitting around that needed to be smoked. I've been doing spares with the 3-2-1 for awhile with many successful cooks. Yesterday I decided I wanted to try a no wrap cook just to try something different. The ribs I ended up eating were way underdone and tough. I...

Wow...never would I have imagined my wife and I preferring Beef Ribs to Pork Ribs. Well...we still don't, but we had to think long and hard about it, and that says a lot. The cook went pretty well. I decided to pull and wrap in only what had collected in the drip pan. It took me about two more...

Got a good deal on some Beef Back Ribs at a local store and it prompted me to give them a shot after drooling over other posts I've seen on here. Pulled the membrane, rubbed with W-sauce, and then started with a light dusting of SPOG and then added another light layer of Jeff's rub. Threw...

Welcome Ron! Great to have more people from WI. I know you will find this forum to be an excellent source of knowledge and support.

Wrapping the Butts will likely speed up cook time. It also can make the meet a little more tender especially when wrapped with Apple Juice or some other liquid with the wrap. The big negative is you won't get as nice of a bark with wrapping. Some will swear by Butchers paper for keeping the...

I may have been wrong but I thought it said 9lb. It was the biggest bird at the store I know that. I cooked on my Char-Griller Akorn today. Overall I was pleased with the PartyQ. It held about 9* over what my Vinsic was reading the whole time. I thought they were pretty close together but...

I feel like I've been hearing a lot about this lately, and given the moratorium on Pork/Brisket that my wife has given me until we return from our trip to KC, I figured this gave me a good excuse to fire up the smoker. Brined the 9lb bird in TIp's brine. After 6 hours in that I pulled it off...

Thanks for documenting this. That's great that you can show a temp graph. So you said that at 215 you could live with that. I'm just curious, from your experience, if you're looking for 225 how close would you be to be satisfied, and how far does your akorn have to wander before you adjust. I...

So...I have a little issue. Ribs are trimmed and rubbed, and then I was informed I had to be somewhere for an hour right in the middle of the cook. I was thinking about smoking the first 3 hours, then wrapping and throwing in the oven for two hours during the stretch I am gone, and then...

So for a picnic with quite a few guests scheduled for this weekend, my parents asked me to put on a BBQ in which we were going to do 4 racks of ribs and 2 Pork Butts. I was in charge of the ribs and mom was in charge of getting the pork Butts. We were going to go together to buy them, but mom...

Here in Wisconsin the 4th means everyone heads to a lake somewhere. My dad and I have one goal for this weekend, and that's to have the smoker running for as many consecutive hours as possible. On Sunday we will be doing ribs. Personally I use the 3-2-1 method with foil and always had great...

When I started the cook 195-200 was my goal. I proved the middle and when that got to 198 I checked temp on the point and front section of the flat. The temps were 208 and 209. I pulled, wrapped and let rest for 4 hours. I didn't have any issues with it falling apart, but as it was my first...

That's really interesting thanks for the information. Pork Belly Burnt ends!?!? That sounds amazing. Will have to add that to the to-try list.

Thanks for the suggestion, Randy. I'm assuming you are then in the fat side up Camp? Without trimming do you end up trimming a ton of fat away after the cook?

Man those look tasty. Maybe it's my ignorance, but I always thought burnt ends were made from the point end of a brisket. What are the differences when making them with the chucks?

Thanks everyone. Am I right to assume that next time I should base estimated cooking time off of the final weight and not off the the in-store purchase weight? I've done enough larger meats that I know the reality is that sometimes they have a mind of their own, and patience is the only real...