Dave the Cook

Sorry I'm late. It was a late dinner, and I had to take my son home, it being a school night and all. I finally had to take my butt off the fire in mid-stall. People were clamoring for dinner, and it really was getting late, even by my standards. So it was a good butt, but not a great one. I've put the rest back in a very slow oven for finishing. I did manage an app: smoke-toasted pitas. I halved them and served them with store-bought hummus (that's right, no shredded cheese for me, but pre-packed hummus is fine!) Back to the butt: It had a decent smoke ring, but it wasn't nearly pullable -- you can see some telltale cut edges: I dressed the slaw (after adding a few green onions and some chopped white onion) with a vinaigrette made with a little celery seed, brown mustard and honey. A soft white bun, some sauce (tomato puree, worcestershire, molasses, cider vinegar and pepper sauce -- thinner than western, thicker than eastern) and there you have it:

I knew six hours was optimistic, and that I'd regret the late start. I just hit 140. The floor is open for ad hoc appetizer suggestions.

Will the return of taste make it any easier? I'm waiting for my taste to return. Today has been hard. Smoking while smoking is one of the hardest habits I've had to ignore. ← Ditto, on all counts. Which isn't to say that I'm not thrilled for you, Maggie!

Pretty. Tasty, too (also made with homemade grenadine. And Wild Turkey rye.):

I'm hardly an expert. But I have to ask why there's a target temperature. What's happening between the time the stall passes and the time you reach 185 - 190 that won't happen more gracefully during a rest?

Time to take it off! ← I thought it didn't come off until 190? \ ← Others may disagree, but I say it comes off when the temperature starts to rise. All that's going to happen from this point on is that the gelatin will start to leak out.

To catch up a little, here's the early afternoon beverage, the Manzana: Tequila, spiced syrup and lemon juice, with a float of sparkling apple cider (which I already had open for the younger boy). I salted the cabbage (this is about 1/3rd head each green and red, plus about half a cucumber): Four-hour pork check: Internal 107; grill 230.

Time to take it off!

Congratulations, Marlene! (Tell me who called you a wuss, and I'll beat them up.) Grill at 240. Pork at 82.

Of course, there's the Varmint Method:

This is what I do, using whatever stock I've got around. I'm thinking Arne's steaming idea is worth trying, too. Preferably in pajamas or skivvies.

The chamber was stuck at 155, so I moved the fire from the sidebox into the grill. We're at 250. Of course, now the ambient is rising. It's quit snowing, and it's probably about 40 F now.

Well, I'd wait for the stall-and-temp rise. Since it's going to be done before the butt, the venison is the thing to watch, I think.

Have you got a thermometer in it? I've dumped a second load of charcoal into the sidebox and crossed my fingers.

You yankees were right when you said it takes a lot to keep the fire up to temperature when the weather's cold. The grill temperature stalled at 155, with the vents wide open. In the summer, this much charcoal (about 2/3rds of a large chimney) would tend to go high. I've started a second chimney.

As long as you don't take up snuff or chewing.

After your drink (and after you close your vents), check out Grillmaster's Garden. Shipping to Canada no problem.

Meat's on: This is a six-pound half-shoulder. The chamber is at 150 F and rising steadily.

You're right. One of each, please. Amazon link for Maverick RediChek Remote Wireless Smoker Thermometer.

Marlene, go back to W-S and trade in your Oxo mandoline for one of these. They're great for sitting inside and drinking while the smoking goes on out in the cold.

Wow. It's really been too long. I think I'll open that bottle of cava I've been saving, and make one of Janet's Old Spice pig pickin' cocktails. I'm thinking about six hours. Well, hoping, too, since I started so late. But it's a small hunk (pictures in a few minutes). Yikes! The sauce!

Wonderful Marlene. I have one on my WSM. However I woke up to a foot of new snow this morning so I got alate start. Yours looks lovely. You will no doubt hit the famous butt stall soon. Just wait and watch you cooker temp. 225 is perfect on the grill ← Nice work, Marlene! I don't know about adding water. I wish I could help. We've got a lot of bulletheads watching, though.

I got a late start, too. Only coffee and the Sunday paper to digest so far. It's kind of cool that three of us are using three different types of smokers. Marlene has her bullet, Susan her trusty Weber, and I'm using an offset smoker: Here's another view, which isn't all that interesting, except that if you look closely (see the white streaks against the grill lid?), you can see that it's snowing! Otherwise, starting the charcoal is starting the charcoal. I've had chips in water for quite a while, though nothing as fancy as Susan's outdoor-aged soak: One thing I do differently is to make a longer-burning wick out of the newspaper by drizzling it with a little oil: This helps it burn longer, which is great when the charcoal is damp or just plain stubborn.

I still want one with morning coffee, and after dinner, and with cocktails. Also, the rest of the time I am awake. I've managed to avoid bringing cigarettes into the house, though, so I'm safe for now. Like you said earlier, smoking without smoking is going to be tough.

Ladies, I'm sorry. I don't think anyone needs to apologize for or explain anything. I've used tons of shredded cheese, I just don't use it these days. I also buy tortillas for fajitas and quesadillas (and now I will for tortilla crisps); I simply don't know what they cost.