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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-12-2013, 10:52 PM
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#1 |
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Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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First hot 'n' fast butt
I'm going to do my first hot 'n' fast pork butt tomorrow. I'll be using my 22.5 WSM. Royal Oak lump, and apple and cherry wood for smoke. I will also be running the cooker dry no water just foiled pan. Any tips or suggestions?
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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05-12-2013, 11:45 PM
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#2 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Set it and forget it.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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05-12-2013, 11:51 PM
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#3 |
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Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Make sure the beer is cold.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-13-2013, 12:13 AM
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#4 | |
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is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Quote:
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A bunch of Webers, a UDS and a Happy Cooker! |
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| Thanks from:---> |
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