Recent content by Brian Johnson

Awesome looking meal! Great cook.

Very appetizing indeed!

Not that I was much of a fan, but I agree... Snoop and wine? Still can't wrap my head around it.

"Directional Minion" - I like that name & description better than what I termed a "hybrid minion/snake". I think I may have played around with this idea once or twice. I believe my goal was to get the fire to burn toward the access door so that if/when it came time to add coals I'd have...

@Misha - There was a thread a few months back (https://tvwbb.com/threads/snake-method-on-wsm.97417/) that talked about the snake method in the WSM. This post in particular has a couple of pictures, including what I would call a hybrid snake/minion method. I only call it that because looking at...

@Bob Bass - Have you used the snake method on long cooks (sorry if you've answered this already)?

Looking good Misha! How do you feel the fuel management/consumption went this time? Did you have any left over coals, and if so was it more or less than you anticipated/wanted?

Wings look great!

@Misha - I agree with @Todd K Wisc, don't make too many changes at once. If you're still learning how to manage your temps, I would recommend using water for this first overnighter. Like I've said before, moving away from KBB made a significant difference in how long I could cook solely...

Great looking experiment! May have to try a version on my kettle.

Welcome to the forum. It's a great community here full of knowledge and a mutual love of BBQ!

Certainly not a bad option... I've never used B&B, but suspect that you'll see an improvement over KBB. That said, for a pork butt I would strongly encourage you to follow Chris's advice and just fill the charcoal ring to the top and not worry about measuring your unlit fuel with a chimney...

@Misha - as others have said, there are lots of variables when it comes to fuel consumption, however I have successfully done cooks upwards of 10-12 hours using Kingsford coal (usually Pro but in the past I've used "original" KBB as well). That said, I cannot remember the last time I measured...

Great Cook Rich! Looks delicious.

Well, knowing how busy my weekend is going to be, and since I was working from home today, I went ahead and made the pulled pork Chile Verde today. I'll probably do a separate post to document the cook, but it turned out well and was a pretty simple cook. Thanks for all the great ideas, will...