Is this like most forums? Everyone like picture?

danparker77 · 10-12-2011, 08:36 PM

Only my second post here but I am willing to bet most people here love pictures. All the other boards I am a member of do. So without further adieu I give you my first two runs in the WSM. The initial trial run was the ribs and beans. They cooked for 4 hours. The second adventure was a 14.5 hour butt. Both tasted awesome. So what do you all think? This what it's supposed to look like? Any advice and/or opinions are welcome!

BTW I hope this is the right place to post this. If not, my feelings wont be hurt if a Mod moves it to its proper place.

Attachment 58165

Attachment 58166

Attachment 58167

Dan Parker (need to get a sig line)

Gore · 10-12-2011, 08:38 PM

Oh yeah, a picture really is worth a thousand words (although completely unnecessary to comply with our statute). I think most of us would rather see what you posted there than read a 3,000 word essay.

martyleach · 10-12-2011, 08:41 PM

Yup, you got it! Got the right place to post and the right Forum. Loving those pictures (pron). Keep 'em coming and welcome!

Terry The Toad · 10-12-2011, 08:52 PM

To expand a bit on what Marty said... pictures are called "pron" (similar to another word but with the 'r' and 'o' reversed.) I guess that's to keep our food pics from showing up in google searches when the searcher was interested in something else entirely?

Anyway, yes, we love pics!

BBQ Bandit · 10-12-2011, 08:55 PM

Ya dun good!

Dallas Dan · 10-12-2011, 08:59 PM

Nice job! I like that plate too. A great way to serve Q.

danparker77 · 10-12-2011, 09:06 PM

As a second thought, I do have one quick question concerning both cooks. I am not quite getting the holding in a cooler thing. I mean I understand the concept (foil, wrap in blankets....) however, both times after only and hour to 1.5 the meat was just barely warm? I am thinking about warming some fire bricks in the oven and placing in the cooler along with next time. Am I doing anything wrong here? I keep reading about 3-4 hours and still hot?

Quote:

Originally Posted by Dallas Dan

Nice job! I like that plate too. A great way to serve Q.

Must come clean here. ALL the coke stuff (quite a bit) in the house is my wife's!

BBQ Bandit · 10-12-2011, 09:10 PM

Pre-heat the coolers... throw in a few bath towels that were hot out of the dryer... or pour in a spaghetti pot of boiling water for 10-15 minutes in advance.

Goes for the Cambro/Carlisle food carriers... a tray of hot water to warm it up... good for hours!

smokainmuskoka · 10-12-2011, 09:10 PM

Awesome Grub!

Harbormaster · 10-12-2011, 09:56 PM

Looks really good. That WSM is a friggin' machine, ain't it?
Ribs in 4 hours? How hot were ya cooking them? Mine usually take about 6 hours at 250 dome.
When coolering, use the smallest cooler possible, that way there's less air to keep warm. I did 4 butts this past weekend. Foiled and coolered them at 1:00am, and they were almost too hot to pull at 6:30am. I had them in an old Omaha Steaks styrofoam cooler. The four butts filled it.

lazy butt · 10-12-2011, 10:05 PM

good job and keep them coming.

danparker77 · 10-12-2011, 10:08 PM

Quote:

Originally Posted by Harbormaster

Looks really good. That WSM is a friggin' machine, ain't it?
Ribs in 4 hours? How hot were ya cooking them? Mine usually take about 6 hours at 250 dome.
When coolering, use the smallest cooler possible, that way there's less air to keep warm. I did 4 butts this past weekend. Foiled and coolered them at 1:00am, and they were almost too hot to pull at 6:30am. I had them in an old Omaha Steaks styrofoam cooler. The four butts filled it.

I can't remember how big the ribs were. They weren't that big. Temp held pretty steady at 250. I was on the fence on whether to leave them on a while longer but...... well I couldn't wait any longer. I'll take your advice and Bandit's advice on preheating the cooler first next time. As for the WSM, I couldn't be happier, I stayed up the whole time with the butt, but only had to make about 3 vent adjustments the whole 14 hours. Not counting a few taps on the legs and stirring the coals at the about the 12 hour mark.

Now that I said that last part about not being happier.....everyone feel free to tell me what I am missing and why I need at least a dozen different types of (insert whatever) and why I need all three variations of each type. This isn't my first rodeo! I know how it starts!

NorthwestBBQ · 10-12-2011, 10:28 PM

Personally, I prefer text only posts with no pr0n.

JMSetzler · 10-12-2011, 10:37 PM

Nice work! The ribs look great :)

NorthwestBBQ · 10-12-2011, 11:09 PM

Great looking que, bro!

10-12-2011, 08:36 PM	#1
danparker77 On the road to being a farker Join Date: 10-06-11 Location: Olney, IL	Is this like most forums? Everyone like picture? Only my second post here but I am willing to bet most people here love pictures. All the other boards I am a member of do. So without further adieu I give you my first two runs in the WSM. The initial trial run was the ribs and beans. They cooked for 4 hours. The second adventure was a 14.5 hour butt. Both tasted awesome. So what do you all think? This what it's supposed to look like? Any advice and/or opinions are welcome! BTW I hope this is the right place to post this. If not, my feelings wont be hurt if a Mod moves it to its proper place. Attachment 58165 Attachment 58166 Attachment 58167 Dan Parker (need to get a sig line) Last edited by danparker77; 11-04-2012 at 11:18 AM..

10-12-2011, 08:38 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Oh yeah, a picture really is worth a thousand words (although completely unnecessary to comply with our statute). I think most of us would rather see what you posted there than read a 3,000 word essay. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

10-12-2011, 08:41 PM	#3
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Yup, you got it! Got the right place to post and the right Forum. Loving those pictures (pron). Keep 'em coming and welcome! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-12-2011, 08:55 PM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Ya dun good! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

10-12-2011, 08:59 PM	#6
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas	Nice job! I like that plate too. A great way to serve Q. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

10-12-2011, 08:52 PM	#4
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	To expand a bit on what Marty said... pictures are called "pron" (similar to another word but with the 'r' and 'o' reversed.) I guess that's to keep our food pics from showing up in google searches when the searcher was interested in something else entirely? Anyway, yes, we love pics!

10-12-2011, 09:10 PM	#8
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Pre-heat the coolers... throw in a few bath towels that were hot out of the dryer... or pour in a spaghetti pot of boiling water for 10-15 minutes in advance. Goes for the Cambro/Carlisle food carriers... a tray of hot water to warm it up... good for hours! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

10-12-2011, 09:10 PM	#9
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	Awesome Grub!

10-12-2011, 09:56 PM	#10
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Looks really good. That WSM is a friggin' machine, ain't it? Ribs in 4 hours? How hot were ya cooking them? Mine usually take about 6 hours at 250 dome. When coolering, use the smallest cooler possible, that way there's less air to keep warm. I did 4 butts this past weekend. Foiled and coolered them at 1:00am, and they were almost too hot to pull at 6:30am. I had them in an old Omaha Steaks styrofoam cooler. The four butts filled it. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

10-12-2011, 10:05 PM	#11
lazy butt On the road to being a farker Join Date: 08-12-11 Location: Olpe Kansas	good job and keep them coming. __________________ Karl Baker "Lazy Butt BBQ Crew"

10-12-2011, 10:28 PM	#13
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Personally, I prefer text only posts with no pr0n. Last edited by NorthwestBBQ; 10-12-2011 at 11:40 PM..

10-12-2011, 10:37 PM	#14
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Nice work! The ribs look great :) __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

10-12-2011, 11:09 PM	#15
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Great looking que, bro! Last edited by NorthwestBBQ; 10-12-2011 at 11:39 PM..

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