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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2008, 06:18 PM   #16
Rookie'48
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Quote:
Originally Posted by Harbormaster View Post
everytime I get the urge to get up and exercise, I just lay down until the urge goes away.
That's a philosophy that I can relate to.

Quote:
Originally Posted by Harbormaster View Post
Anyone want to bet Kevin will be up all night like a nervous papa to be?
You ain't getting any takers on that one, are you?
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Unread 04-25-2008, 06:30 PM   #17
nonthink
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Congrats on the WSM. I got mine a few weeks ago, and love it. Iím gonna be doing my first overnight on it tonight.

With a 12 lbs butt, I hope yours is done in time to have it for dinner, since your starting it in the morning.
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Unread 04-25-2008, 09:46 PM   #18
Kevin Garceau
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2am is the morning isnt it?
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Unread 04-25-2008, 09:47 PM   #19
Kevin Garceau
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actually probably get everything fired up about 1230 and see how it goes. Its hella windy tonight, horribly blowing... 25mph sustained and gusts even higher. Chance of snow tonight...LOL
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Unread 04-25-2008, 10:05 PM   #20
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Kevin,
you'll be better off getting the butt on early and having it done early. If it's done before dinner, foil it, and put it in a pre-heated cooler with towels to fill up the air space. The butt will hold until dinner.

Only sayin this 'cuz I have had butts smaller than yours take up to 23 hours to finish.
Hate to have your buddy go hungry!
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Unread 04-25-2008, 11:15 PM   #21
Kevin Garceau
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OK... chimney is lit and stoking up.

Kingsford is stacked in the minion method, with several pieces of hickory hidden throughout the coals.

I made a "this wind aint stopping me mod" - blowing a steady 25mph and gusts up to 35 - I will snap some pics once I throw the butt on.
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Unread 04-25-2008, 11:41 PM   #22
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Ok... pork is on. I did make rookie mistake, I should have let the temps settle a bit longer, as it fell to 160 as soon as I turned away after putting meat on. Im sure the water pan was no where near hot enough. Oh well I got plenty of time......

Here is my "wind isnt stopping me mod"



and innaugural pork placement pic...Im so proud :)

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Unread 04-25-2008, 11:48 PM   #23
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Attaboy, Kevin. Throw caution to the 25 mph wind and give 'er a go. Can't wait to see tomorrow's pics.
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Unread 04-25-2008, 11:52 PM   #24
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I also got plans just in case it starts raining. I have a big top to one of them portable firepits. its about 40 inches across, has vents in it and is pretty heavy. Im thinking I can just put it on top. Maybe a few bungees to the bottom lets - Im going to get this smoke in regardless - although its calling for snow tonight....are you kidding me????

Temps climing rapidly, I think pretty soon it will be where its supposed to. Already pushing 200 degree mark.
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Unread 04-25-2008, 11:52 PM   #25
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Yikes... BRB....dammit forgot to crack my beer open!
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Unread 04-26-2008, 12:10 AM   #26
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You keep that snow on your side of the river dammit.I have both butts and the brisket going in the big cooker.the brine for the chicken is cooling...shame I dont drink any more so I have to crack a Pepsi with ya.
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Unread 04-26-2008, 07:28 AM   #27
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Seven hours now...WSM cruising at 235 - close enough Im not going to touch it.

I did have to close down a few vents somewhat at about 5am. I had woke up and looked over at my remote therm reading 255.

Its a balmy 36 degrees here....Im going to get my work out in, then go take a look and see how the water pan is doing etc. I have not opened the lid since I placed it. No smoking coming out the top so may need to add a few wood chunks.
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Unread 04-26-2008, 07:33 AM   #28
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That is one huge butt Kevin. Best of luck on the cook. I wouldn't worry too much. It seems like you have it dailed in.
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Unread 04-26-2008, 09:08 AM   #29
Kevin Garceau
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Waterpot was empty, so filled that. Wind did its number on the coals, so added a few handfulls of kingsford, and a few more wood chunks.

Temps are working their way back up....

here is halfway done pron for ya....

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Unread 04-26-2008, 09:33 AM   #30
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You may want to invest in a Brinkman charcoal pan for the ovenight cooks. It hold just under 2 gals. Mine still has water in it from when I added it last night.

By the way. That butt's lookin' good.
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