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  1. E

    Spinning A 25# Rib Roast On The Santa Maria (Q-View)

    That looks incredible! Nicely done!
  2. E

    18.5" Weber Smokey Mountain

    For sale is a 18.5" Weber Smokey Mountain. Used about 10 times, liked it so much I bought the larger 22.5" and wife is after me to let this one go. Having troubles getting pictures to load, so feel free to message me your number and I can send some. Does not come with the cover. Asking $220 OBO...
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    My first brisket

    That looks fantastic! Great job!
  4. E

    40 lbs of Hindquarters

    That chicken looks absolutely incredible! Got me thinking of doing some here real soon now!
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    Some babybacks on WSM 22.5

    I bought a commercial roll of foil from Sams Club, but when that runs out I certainly will!
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    Some babybacks on WSM 22.5

    Broke in a new (to me) WSM 22.5" over the weekend and haven't been able to post until now. I had originally bought the 18.5", but ran out of room pretty quickly. Found this one for a pretty good deal (in my opinion), and decided to do a test run. Came with the upgraded stainless steel door...
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    First WSM Fatty

    Looks great!
  8. E

    Case for the InkBird IBT-6XS?

    Not sure offhand, but you can message them through this forum. I've found them to be incredibly responsive and offer nothing but great service! Worst case scenario, make friends with someone who has a 3D printer ;)
  9. E

    My 1st Brisket some advice

    Smoke ring looks great! Usually with brisket, I'll go by IT and feel. When IT gets close, I'll probe with a thermometer and if it feels soft going in (like into peanut butter I've heard as a comparison) then I'll remove then and let sit for an hour or more. I need to find a place that sells...
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    SnS Dino Bones

    That looks fantastic!
  11. E

    Char-broil bullet vs Weber smokey mountain

    You can do it either way. Some people will only use enough coals to cook what they're doing that day. Others (myself included) use the minion method where you fill it up all the way, then just shut down the vents when you're done. Any unused charcoal stays in there the next time and has fresh...
  12. E

    Char-broil bullet vs Weber smokey mountain

    I originally picked up an 18.5" WSM a couple months ago because I got it at a steal from a big box store. Having only used an electric smoker previously, it was super easy to make the jump. However, I wished pretty shortly after I would've paid the extra money for the 22.5" just for the extra...
  13. E

    Beer Can Chicken on the Boss

    Looks great! I've not tried making beer can chicken, but thought about it every so often.
  14. E

    Chicken thighs in the MES

    Looks great! Chicken thighs are one of my favorite things to do in the MES
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    First time dry aging, suggestions?

    If it interests you, that's all that matters. I would say go for it and try it, either you like it or you don't lol. Maybe if you think there is an appreciable difference, I'll change my mind and give it a go as well :)
  16. E

    Dog or termite?

    Thought this said "Dog or Thermite" at first, and was seriously confused as to what could be in the post. What a difference a letter can make lol. Yup, my golden retrievers both enjoy grabbing sticks or logs and shredding them. Better than my shoes!
  17. E

    First time dry aging, suggestions?

    He's not my favorite, but I've watched a decent amount of his videos. Including that one. Maybe I'm just an uncultured swine, but it's hard for me to imagine that dry aging improves the taste significantly especially given the amount of money invested like Ray said. I haven't tried it, so it's...
  18. E

    GIVEAWAY for Inkbrid 150 feet Bluetooth Wireless Grill bbq thermometer with 6 probes

    The good old USA here as well :D
  19. E

    Brisket and pork shoulder 22 wsm ?s

    That makes sense. Thank you for the explanation!
  20. E

    Brisket and pork shoulder 22 wsm ?s

    This is just my two cents, but I would think you would want the beef on top. Undercooked pork presents (in my mind) greater potential health risk than undercooked beef. So if you pull the beef first, the pork will continue to cook it off. If you pull the pork first, any drippings from the beef...
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