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  1. kettlesmoker

    Need Advice - Center cut pork loin

    Doing a pork loin today (NOT tenderloin). How should I season and what temp should I rock it at? Would like savory more than sweet. Not a huge fan of sweet pork
  2. kettlesmoker

    Spatchcocked 4 lb chicken on WSM - Tips?

    Thinking about doing a half basket of coals and about a half chimney of lit to start it, with some Hickory and apple. Should that be a good starting point?
  3. kettlesmoker

    TBS went away after the ribs went on - WSM

    Welp, currently soaking my ribs in thick white smoke it looks like. Had TBS before I put them on but it went away and hasn't come back. About 70 and sunny here. Filled up the charcoal basket with ab 3/4 bag of ROR, left a hole in the center and dropped 8 lit coals in it. A large chunk of...
  4. kettlesmoker

    Any leads on Charcoal sales?

    Almost out of my ROR from the lowes sale in May - have I missed the boat on another sale this season?
  5. kettlesmoker

    St. Louis style Pork Steaks

    So I was able to find some 3/4" pork steaks near me and want to do them St. Lois style. Was thinking of apple smoking them for a while, then searing them, then covering with BBQ sauce and giving them about 30 more minutes. Target IT is ~180? That all sound right? What should I use for a rub?
  6. kettlesmoker

    Basting spray for boston butt?

    So I just started a smoke on a 9lb boston butt on my 18.5" kettle - going to be done pretty late! I just bought a spray bottle to baste it with, along with some apple juice and apple cider. Famous Daves Rub and pecan smoke. What should I mix into the bottle to spray the butt with during the smoke?
  7. kettlesmoker

    Returning to the game!

    Hey all, Thanks for the help so far! I recently got back to a place after college where I can have a charcoal grill again instead of suffering with the community gas grills. As you imagine I have been putting my grill to serious use. I bought a Weber 18.5" kettle since it's what I grew up...
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