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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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Old 10-12-2011, 08:36 PM   #1
danparker77
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Default 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..
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Old 10-12-2011, 08:38 PM   #2
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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.
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Old 10-12-2011, 08:41 PM   #3
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Yup, you got it! Got the right place to post and the right Forum. Loving those pictures (pron). Keep 'em coming and welcome!
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Old 10-12-2011, 08:52 PM   #4
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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!
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Old 10-12-2011, 08:55 PM   #5
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Ya dun good!
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Old 10-12-2011, 08:59 PM   #6
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Nice job! I like that plate too. A great way to serve Q.
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Old 10-12-2011, 09:06 PM   #7
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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 View Post
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!
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Old 10-12-2011, 09:10 PM   #8
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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!
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Old 10-12-2011, 09:10 PM   #9
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Awesome Grub!
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Old 10-12-2011, 09:56 PM   #10
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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.
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Old 10-12-2011, 10:05 PM   #11
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good job and keep them coming.
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Old 10-12-2011, 10:08 PM   #12
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Quote:
Originally Posted by Harbormaster View Post
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!
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Old 10-12-2011, 10:28 PM   #13
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Personally, I prefer text only posts with no pr0n.

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Old 10-12-2011, 10:37 PM   #14
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Nice work! The ribs look great :)
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Old 10-12-2011, 11:09 PM   #15
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Great looking que, bro!

Last edited by NorthwestBBQ; 10-12-2011 at 11:39 PM..
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