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How'd it go?

Thanks! The method for me and my liking that I stick to is: Dry rubbed with my fav recipe, mustard coated of course, saran wrapped a few hours, then let sit at room temp for couple of hours. 2 hours smoke (225), 2 hours (180-200), 1 hour sauced.  Re-sauced and quick grill. Took me a while to...

I think as long as they have space and the temps are good, it should be too! I never foil mine and they never dry out.  Personal preference for me though.  Always turns out epic. 2 hours smoke (225), 2 hours (200), 1 hour sauced.  Took me a while to figure out that that's what I enjoyed best.

Enjoy! I did!   Cherry wood this go 'round.

Hi all, It's been a while since I have visited but I am back.  I've been smoking a lot lately and did the lid seal mod today.  I went to Ace and bought the fiberglass oven door kit and installed it.  It is amazing how well the lid seals now!   The charcoal pan that came with the ECB finally...

People here love the WSM ... I have the ECB you have too but after modding it am very pleased.

Yes! I had to re-mount the legs to where they are supposed to be and the whole unit slides right over. Just remove the ash pan altogether. Here's the rest of the QView: IT at 165F Double wrapped to finish off. Threw it in slow cooker to shred/pull and keep warm. Pulled and finishing...

Converting my ECB to propane was a great decision and it works really well.

It's windy today too. I live in NOVA.

Perfect! Thanks!

Oh... Question... I know I am making a lot just for 4 people here for dinner tonight. I plan on bringing the leftovers to work tomorrow and was wondering if I could just put the pulled pork in a slow cooker to keep it warm... Is this fine to do?