Recent content by eldoradocaddy

Well, I don't want to put the gasket on. I'll get some wider tape and after I clean up my grill and prep it for the next cook, I'll quickly tape around the opening, foil the drip pan, and put a liner in the grease bucket. And wider tape will make it easier. I use Real Lemon lemon juice. I spray...

When I clean my grill, I clean off the brown smoke stains from around the cooking chamber opening. I didn't want to apply the heat gasket to seal the lid. So I decided to apply some painter's tape around the opening as a test to see if that would stay attached and catch the smoke stains and I...

Thanks. Yeah, it's bone-in.

Up or down?

Has anyone used Heffer Dust on prime rib? If so, how did it come out?

I'm so trying this. Thanks for the info.

I'm in TEXAS, but I don't use the crutch. I just let it cook thru to 203. From my experience, it's about a 1 1/2 hours per pound give or take. Depends on how bad the stall is.

I saw all of those bad reviews and found a great $25 cover on Amazon. Covers it completely all the way to the wheels. It even has a velcro strap that goes around the smokestack, as well as on each end at the bottom. We've just gone thru a week and a half of thunderstorms with high winds. The...

Real Lemon lemon juice in a spray bottle. Let it sit for a few minutes and then spray it again and hit it with one of those green scotch bright pads. Repeat as necessary. Once clean just wipe off the smoke residue with a paper towel. Also works if you need to clean anything on the inside as...

Ohhhhhhhh, it's a towel ring. That's not what I've been telling the wife it was.

Here's the one that I found that is awesome. Fits good with plenty of room to put it on and take it off. It's gone thru several thunderstorms with no issues at all. https://www.amazon.com/gp/product/B07PCP3VQG/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1 FYI, if you put a child's ball on...

Thanks

Also, I forgot to mention that I put the butts on fat side down. I've always smoked them fat side up, but was told to put fat side down for pork butts and brisket. The butts were amazingly juicy, with great bark, smoke ring and smokey flavor.

I scrap off the grills before I remove the foil from the drip pan then I put the grills in the dishwasher on heavy wash and high heat. They look new when they're finished.

I seasoned them with rub and put them back in the fridge for about 4 hours. I preheated the Bull and set it to extreme smoke. I put the butts on fat side down and cooked for 2 hours on extreme smoke, then I cranked up the temp to 225 and went to bed. This was a test run for pork butts because...