Curly

Re: WOOOO HOOOO it has arrived!! Yep...not even 8 days huh?

Just put the probe in the meat...not touching the bone, and cook at 225-250 until 190ish internal in the center of the meat.

Re: First Time Boston Butt . . . 4 lbs will not go near as long as an 8 lb'er....so 16 hrs will be a shoe maker recipe. And if it's cooked right you'll not be able to slice it...way too tender. Just take a couple of forks and pull it apart.

Re: 100% Absolutely Sure! Dennis...are you drunk?

Yeah, I was thinking he had abducted Chubby...then I saw another chair on the porch that had been knawed up and figured he was still here

Re: It's KOmodoing! Are you sure that's the correct spelling

Re: ETA So waitaminit...you're tryin to tell me you ordered that cooker on Nov 5th and it's sposed to be at your house on the 13th...8 days later Wow, ya gotta love that kinda deal

That looks like a wonderful place to rock while the smoker smokes.

Yeah...that's it

Re: Ken Onion / Shun / Kershaw I don't, but I'm sure those that have them will only have great things to say. Looks like a sweet knife.

Re: How long should I cook an 9 pound butt? I cooked 2 on the fast track last night. Around 6-7 or so hours at about 250 and then the last 2-3 hours at 300ish. Foiled them tight and let them sit in the cooler covered with towels for 4 1/2 hrs or so. They pulled great, looked great and tasted great. Indirect. About 9 hours to about 200 degrees.

OK Whiz...where is the pic. Maybe it wasn't 27, but it was close. Hopefully The Nakid Whiz will ablige with the pic.

Re: WOW! Yes they are...my sis-in-law next door has one...and it's so easy to maintain ...at least for me

Re: Use Your Imagination Well, it's worth a try...might be a log jam in the middle though. But we've all seen the pic of 27 racks on a large egg (where's the whiz when ya need him)...so I reckon it's possible.

Butt is the usual first offering. I pass by an Ingles grocery store on the way home from work everyday and look at the 'specials' that they have on the sign out front. Yesterday they had butts for .98 cents a lb...errrrrrrrrrrrggggg (that's supposed to be the sound my truck makes when I slam on brakes)...so I got 2. That's what I'm gonna cook tonight. Good luck, post some pics.

Don't look like the 2 or 3 on either end would fit long ways though.

Re: Thanks Fetzervalve. And waiting...and waiting...and waiting... You can call him Tator if you like...sounds like ya'll have become friends

I've been trying my best not to use the word tator on this thread...so as not to offend you...and here you go throwin it out...Tator Head

I dunno, I just thought they was mills...and that sounds so much more important. So, do they turn and grind the peppercords/salt...or do ya shake em? I can't actually tell by the photo. But either way, they shore is purdy.

Shakers...how dare ya'll

Yeah, ceramics are definately not the catering cooker of choice...weight and space are a big issue. But for the backyard bbq...can't be beat

Prolly save me a lotta problems with hydralic hoses and fittins. I'll try it but it really sounds boring

Re: 10" SALT & Pepper Mills for BBQ'er A true work of art U2

Dude, you just bought that thing and already tore it up?? Jeez! -=Jasen=- Yeah, I been pretty rough on it driving over trees and stuff. Snatched a coupla hydralic hoses off...a couple differnt times. I had a few times where I heard this weird noise as I was holding a tree up in the air and suddenly hydralic fluid was spraying me down. Man it's fun driving over trees

Ditto That bottom fine tuner is very effective