Recent content by reasnor

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  1. reasnor

    IOWA Folks, let's dine

    I won't be able to make it - but I was in Des Moines a few weeks ago and stopped by Jethro's. Best bb's I've ever had. It's a place to get barbecue done right IMO.
  2. reasnor

    coffee

    I'll second Intelligentsia Coffee and home roasting. In fact, I just roasted a pound of Sumatra today. Most people don't realize this, but a lighter roast tastes much better. It won't be weak if you use the right amount of coffee. Darker roasts (all roasts at *$) taste burnt...but some people...
  3. reasnor

    Baby Backs in vertical smoker

    I can weasle a slab of ribs on my WSM, but I've been finding that the ends typically are more done...dare I say a tad burnt? I'm assuming this is due to the heat rising along the circumference of the smoker - around the water pan. Next time I'm going to cut in half.
  4. reasnor

    Best place(s) to buy GOSM

    Quick question on the GOSM. How much fuel do you go through in a smoke? Will a tank only get you 2 smoke sessions? I thought I read that somewhere. Also, how good are gas smokers at maintaining a temperature? Do you constantly have to adjust the flame? Is there some sort of thermostat that...
  5. reasnor

    Extremely Long Smoke Times

    Well, I'll check the thermometer. I do have one of those digital Taylor's...which I currently use on my meat. With Father's Day coming up I've thought about asking for a couple more for when I'm doing two full grates of meat...and then now maybe using it as a smoker temp. read-out. I...
  6. reasnor

    Extremely Long Smoke Times

    Well, I guess I'll do a thermometer check to see if it's accurate. And, I've never heard of breaking up the bigger pieces of lump...does this just prevent random hot times??? Prolong the heat??? I know I haven't smoked nearly enough...but it gets pretty expensive: seems to be about $50 for meat...
  7. reasnor

    Extremely Long Smoke Times

    I always go with the bone-in Boston butt. The temperature of the smoker does seem to go down a bit right when the stall takes place...but I never let it get down below 210 or so. I add unlit lump and within a half-hour it's back to 250. I just took a look at another thread and the guy...
  8. reasnor

    Butt and Ribs on WSM Pict Heavy

    I'm curious if you could tell me how long it took your butt to get to temperature and also your ribs? When you take off the ribs, do you check their temperature, or do you go by the meat pulling off the bones? Thanks! Matt
  9. reasnor

    Extremely Long Smoke Times

    Had a question for you all. I'm very new here and up to this point have used SMF as a resource library. I have had a WSM for about 9 months now and have smoked about 5 or 6 times. I love smoking pork shoulder because of the relatively low expense per loads of pulled pork. Anyway...on to my...
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