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got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours, The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop...

+1, got a 10lber myself coming off the WSM in about 3.5 hours. And I just threw about 4 Boudin links on the grill for breakfast

Here we go. Habanero ABTs

We made some last weekend. Yes they're hotter than jalepeno ABTs, but the smoke knocks the heat down quite a bit. Im only going to do 4 or 5 habeneros to go with 20 or so jalepeno ones. ill post some pics of them when I get home

Its my daughter's 7th bday party this Saturday. So of course the adults will want something besides hamburgers and hotdogs. So, gonna do a pork shoulder, a few St. Louis style spares, and of course ABTs. I may even throw in some habenero ABTs to mix it up some

whatever

Are you adding juice or anything in the foil to keep them moist? I normally never foil and do a straight 5.5-6 hours on the upper grate and spray with apple juice every hour. Now that you mentioned the vinegar Im going to have to try that. It sounds too good not to

I Live in the desert where its super dry. I fill the pan with half Apple juice and half water. It holds temp right at 225 upper grate temp and hte only time Ive had to refill it is on a 16 hour cook while doing a brisket. The WSM is almost too easy to use. But it give you time to work on...

Just picked up my new toy. I originally thought I wanted a 1911, but after countless trips to the store I ended up with a new XDM-45. I carry a XD40SC and I feel Springfield makes too nice of a weapon to pass on the big version.

This was last weekend, I did a 17lb packer and a couple racks of ribs. But of course the ABTs stole the show

wow, i was like wtf is this?

No issues with swelling at all from the pressure. I picked it up at Morebeer, which is another issue all together. Its rarely in stock and they don't like to tell you it isn't until after you've purchased it

yessir, just registered there a few weeks ago. Kick ass site :tank:

you can burn out the lining in a food grade drum right?

O2 bottle from Ace hardware and regulator from NB. Very simple and I used clear tubing to verify no wort was backflowing toward the O2 bottle

so expanded steel, weber grates, and mounting hardware for the grates?

domed lid w/ thermometer would be nice

it takes a bit of pressure to actually get O2 to diffuse through the stone. A check valve inline with the O2 tubing would of worked but I found that 1-2 psi kept the cooled wort from passing back through the stone. I only run O2 for about 2 minutes while transferring, so backing it off to 1-2...

I have a weber gold one touch and so far its working out really well as a smoker. Eventually I'll build me a UDS though

Could get addictive? Thats an understatement.