Looks great!
Thanks!
My wife likes baked potato topped with barbecue, sauce, etc. But, apparently everyone else in town does too. Everytime we go out for one they are sold out.
Problem solved:
PS. THE WSM makes one Boston Butt look small.
Looks tasty. Damn, I love bbq.
That potato is huge around here. Looks like the next thing you need will be a vacuum sealer
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
Got that. I vacuumed sealed a couple of pounds of pork for later tater dates. She doesn’t drink the beer but she will eat the barbecue.
Probably a good choice. The 22” feels kind of like driving a duelie in the city. But, when I work my way up to a brisket, hopefully, I will feel good about my choice.
I can cook a ton of food on the 18.5. I have a family of four, and never cook just a single meal on it. I pack my lunch, so extra birds go into the smoker, the meats gets pulled and we avoid buying lunch meat.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
same thing I do. I vac seal and freeze everything left over. Just heat and serve meals are awesome on the weekdays when you are just spent and don’t want to have to cook. My favorite is the smoked pork shoulder. I usually do a two pack from costco its a full day of smoking but so worth it especially with the snake method on a 26" weber kettle.
Yeah pork shoulder is the favorite around here too. Pro-tip: make your own Banh Mi sandwiches with the pork. So tasty!
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
on the smoker that’s been curing for ten daze
Oh yeah. Looks awesome.
What is is your recipe for the 10 day cure? How long do u smoke the bacon?
In reality, It’s supposed to be a seven day cure but I was unable to get to it at day seven so I went ten. Here ya go: Making Bacon Using Pork Belly - The Virtual Weber Bullet
Finished:
New toy. Couple of advantages.
Weber manual thermometer was reading 205° on the lid while this was reading 255° on the lower rack. This made me think one of the two was way off, because the lid should be hotter. Stuck my thermapen through the top vent and got 275°!
Probably would have never checked if I didn’t buy this. Now I’ve got one probe monitoring the pit temp while the other is in my pork shoulder. Later in the day I’ll add a rack of ribs and some wings. Ribs and pork shoulder have my rub, the wings will just get smoked before going in the fryer and then dosed with Jon’s Korean sauce recipe.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Hey Chumster: I would be interested in any more info that you could share about your grill. I’m looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I’ve zeroed in on the Primo’s as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I’ve found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.
david
I am an advocate of the CharGriller Akorn. For $300 or less it should last for years if kept covered. Mine is about 6 years old now and I have not had any rust.
